Maccheroni – Pastificio Futuro Pastificio Futuro Maccheroni represent the essence of Italian short pasta, reinterpreted through an artisanal process that places the quality of the raw materials and the value of human work at the heart of production. Produced in the workshop of the Casal del Marmo Juvenile Detention Centre in Rome, these maccheroni are made with high-quality durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. Their tubular structure and rough surface are designed to hold every type of sauce, offering a firm texture and authentic flavour that tells a story of social renewal and passion for the art of pasta making.

Mezze Maniche – Pastificio Futuro Pastificio Futuro Mezze Maniche are one of the most iconic pasta shapes of Roman culinary tradition, crafted with artisanal expertise in the Casal del Marmo workshop. Made with premium durum wheat semolina, these mezze maniche stand out for their bronze-die extrusion, which gives them an unmistakably rough outer surface, perfect for binding with richer sauces. Slow drying at low temperatures preserves the nutritional properties and aroma of the wheat, ensuring excellent cooking resistance. Every pack supports the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with profound ethical and social value.

Caserecce – Pastificio Futuro Pastificio Futuro Caserecce are a tribute to the most authentic Italian pasta-making tradition, featuring the distinctive twisted shape that naturally embraces and holds the sauce within its folds. Produced in the workshop of the Casal del Marmo Juvenile Detention Centre in Rome, this durum wheat semolina pasta is made using artisanal methods that preserve its character and sensory qualities. Bronze-die extrusion gives the pasta an extraordinary porous surface, while slow drying at low temperatures ensures impeccable cooking resistance. Choosing these Caserecce means bringing an outstanding product to the table while supporting the social and professional reintegration and dignity of the young people involved in the project.

Ridged Ditalini – Pastificio Futuro Pastificio Futuro Ridged Ditalini are the outstanding pasta shape for soups and traditional rustic dishes elevated by superior artisanal craftsmanship. Produced in the professional workshop at Casal del Marmo in Rome, these small durum wheat semolina cylinders stand out for their deep external ridges and bronze-die extrusion, ensuring unparalleled porosity. Slow drying at low temperatures preserves the grain’s fragrant aroma while ensuring excellent cooking resistance, even in longer preparations. Every pack contributes to the social reintegration project of the Gustolibero Cooperative, combining high gastronomic quality with tangible ethical value.

Mezze Penne – Pastificio Futuro The Mezze Penne from Pastificio Futuro are a staple of everyday Italian cuisine, elevated to a higher level through entirely artisanal craftsmanship. Produced in the Casal del Marmo workshop in Rome, these mezze penne are made with high-quality durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. Their slender shape and deep external ridges are designed to ensure excellent cooking resistance and an ideal porous surface for all types of sauces. Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining outstanding taste with the value of solidarity.

Penne Rigate – Pastificio Futuro The Penne Rigate from Pastificio Futuro are an emblem of Italian short pasta, transformed into a gastronomic excellence through artisanal craftsmanship with no compromises. Produced in the Casal del Marmo workshop in Rome, these penne are made with carefully selected durum wheat semolina, bronze-die extruded and subjected to slow drying at low temperatures. The deep ridges and porous surface are designed to hold every type of sauce, ensuring excellent cooking resistance and authentic flavor. Choosing this pasta shape means supporting the social reintegration project of Cooperativa Gustolibero, combining high-quality food with the value of solidarity.

Sedanini Rigati – Pastificio Futuro The Sedanini Rigati from Pastificio Futuro are the slender and elegant version of short pasta, ideal for those looking for a shape capable of enhancing light sauces and refined recipes. Handcrafted in the Casal del Marmo workshop in Rome, these sedanini are made with high-quality durum wheat semolina, bronze-die extruded to achieve a superior porous surface and subjected to slow drying at low temperatures. The fine ridges and slightly curved shape are designed to ensure excellent cooking resistance and optimal sauce adhesion. Every pack supports the social reintegration project of Cooperativa Gustolibero, combining culinary excellence with the value of solidarity.

Calamarata – Pastificio Italyca The Organic Calamarata from Pastificio Italyca is a durum wheat semolina pasta shape that celebrates the great Mediterranean culinary tradition. Produced in the heart of Basilicata, among the Matera hills of Grottole, this pasta is made from certified organic agriculture and a short supply chain that exclusively values 100% Italian wheat. Thanks to bronze-die extrusion and a slow drying process carried out at low temperatures, the rings have a porous texture and a firm, resilient bite. An outstanding product that combines Lucanian artisanal expertise with respect for the natural rhythms of the land, ensuring excellent performance in the kitchen.

Conchiglioni – Pastificio Italyca The Organic Conchiglioni from Pastificio Italyca represent excellence in baked pasta, designed to hold the richest fillings inspired by Mediterranean cuisine. Produced in the Grottole area, on the Matera Hills, these large organic durum wheat semolina shells are the result of a short, 100% Italian supply chain. Bronze-die extrusion gives the pasta an exceptionally porous surface, while slow drying ensures that the shape remains intact and firm even after double cooking. An iconic shape of Lucanian tradition, combining organic certification with carefully controlled artisanal craftsmanship down to the finest technical detail.

Fettuccina - Pastificio Italyca Fettuccina Bio by Pastificio Italyca embodies the elegance of artisanal long pasta, created to enhance the finest sauces of the Lucanian culinary tradition. Produced in the municipality of Grottole, among the hills of Matera, this pasta is made exclusively with 100% Italian organic durum wheat semolina, ensuring a short and transparent supply chain. Thanks to bronze-die extrusion and slow drying at low temperatures, the fettuccine have a rough texture and superior firmness when bitten. A versatile and noble pasta shape that combines the reliability of certified organic production with the mastery of Mediterranean pasta-making, delivering impeccable results in the kitchen.

Paccheri - Pastificio Italyca Paccheri Bio by Pastificio Italyca are the quintessential large-format short pasta, made with 100% Italian organic durum wheat semolina. Produced in Grottole, in the heart of Basilicata, these imposing cylinders undergo an artisanal process based on bronze-die extrusion and slow natural drying. Their generous structure and remarkably porous surface make them the perfect vessel for rich sauces and traditional Mediterranean seasonings. A certified excellence that guarantees outstanding cooking firmness and the authentic flavour of Lucanian wheat, with no compromise between quality and environmental sustainability.

Tagliolino - Pastificio Italyca Tagliolini Bio by Pastificio Italyca represent the most delicate and refined expression of long pasta from Basilicata. Made with 100% Italian organic durum wheat semolina, these fine strands are produced in the Grottole area using a rigorous artisanal method that includes bronze-die extrusion and slow natural drying. Their slender shape is designed to ensure quick and even cooking, while maintaining a porous texture that is ideal for embracing refined and aromatic sauces. A certified product that combines the lightness of this delicate pasta shape with the strength of organic wheat from Basilicata, offering an authentic and sustainable gourmet experience.