Our handmade, artisanal pasta in traditional shapes and sizes is bronze die cut, dried at low temperatures and made purely from local wheat between Puglia & Basilicata in Southern Italy.
Cavatelli are small pasta shells. They originally come from the Molise region but are now commonly used all over Southern Italy. This type of pasta is very flexible and can be used with a variery of sauces. Popular accompaniments are thick, chunky tomato sauces, truffles, mushrooms, broccoli and ragù. Cavatelli also pair particularly well with seafood sauces. Why not try them with our tomato sauce with truffle?
Cooking time: 10 minutes.
Why we love Pasta Raguso:
- Good to eat even without sauce!
- Zero km supply chain
- Zero waste
- Zero pesticides
- Made from only local wheat
Durum wheat semolina, water.
The Raguso family have been farmers for generations, sowing and cultivating wheat on their land in Puglia and Basilicata, two areas particularly suited for the best Italian wheat.
Their farm is modern and organized with production cycles with low environmental impact: Each process is carefully controlled: sowing, cultivation, harvesting, storage, grinding, production and packaging of pasta. The family use artisanal methods processing and drying the pasta in a natural way to protect its organoleptic properties.
The supply chain is short and “zero km”, the production waste of wheat is reused as feed (zero pesticides), and packaging is produced from recyclable paper.
They use the stables - where the animals that feed in fallow fields live - to produce biomass. Our pellets are self-produced, starting from pruning residues, ensuring a functional reuse of wood waste. Our goal for 2022 is to accurately quantify the carbon footprint of each single pack of pasta, trying more and more to aim for zero.