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Maestri Pastai stands out as one of the best producers of traditional and typical pasta of the Campania region, constantly offering new flavours and new ideas. The pasta factory produces various shapes of long and short pasta obtained by extruding the pasta on bronze draw plates.

Classic Pasta
Include pastas which are typical to the region which allows for the preparation of traditional but simple recipes.

Flavored Pasta
Handmade pasta flavoured naturally with artichokes, nero di seppia (sepia), spinach, tomato, or turmeric to tantalize your desire for new flavours.

Regional Shapes
These types of pasta evoke the ancient traditions of the region. Each product guarantees excellent results, including good elasticity and the ability to maintain shape once cooked.

Long Pasta
Includes Bucatini Lunghi al bronzo, Ferretto Calabro Lungo al bronzo, and many others.


Capunti
A traditional regional pasta. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta, ideal for any type of sauce thanks to the extrusion on bronze draw plates.


Cavatelli
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.


Filei Tropeani Lunghi 12 cm
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Fusilli
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Fusilli Avellinesi
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Fusilli Cilentani Lunghi 12 cm
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Orecchiette
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Strascinati
Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.



Trofie
A traditional regional pasta similar to Fusilli Avellinesi, but smaller. Drawn on teflon plates. The art and tradition of Neapolitan pasta is reflected in the different shapes and consistent sizes and by the rough and porous texture of the pasta.