Artisanal pasta UAE & GCC China Hong Kong

The quiet art of moving honest pasta.

Bronze-cut and slowly dried by Italy's artisan pastifici - pasta with the texture that holds a sauce, introduced with care.

Semolina flour beginning to fall through a shaft of light onto bronze-cut rigatoni on a slate board

01 - The grain

Durum wheat, milled fine.

02 - The die

Drawn through bronze.

03 - The plate

This is what we deliver.

The finegoods house

From the mill,
with the same care.

Great pasta is simple, and therefore unforgiving: good durum wheat, clean water, bronze dies and the patience to dry it slowly. We introduce the small pastifici who still work this way to the kitchens and shops that notice the difference.

Chosen for texture, bite and the way it carries a sauce. No shortcuts. No compromise.

  • 0Italian heartlands
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  • 0Home markets
An unlabelled matte black bag of pasta sealed with a brass clip, a few rigatoni at its base
Unlabelled on purpose. The bite speaks first.
A silver fork resting in a nest of bronze-cut spaghetti on a dark plate

From the mill

dried slowly, for days

to the perfect plate.

Wherever it lands, it cooks the way the pastaio intended.

Three heartlands, one standard

Where it is made.

The hillside town of Gragnano above the Bay of Naples at dusk, Vesuvius beyond
01

Campania

The pasta town

Gragnano, above the Bay of Naples, has dried pasta in its sea breezes for centuries - the first pasta in Europe to earn its own protected status.

Gragnano Pasta di Gragnano IGP

Golden durum wheat fields beneath the snow-streaked Gran Sasso in Abruzzo
02

Abruzzo

The mountain water

Durum wheat and pure water from the Majella and the Gran Sasso have made Abruzzo home to some of Italy's most respected pastifici.

Fara San Martino Bronze-cut pasta

Rolling Tuscan wheat fields and a stone farmhouse with cypress trees at golden hour
03

Tuscany

The artisans

Small Tuscan pastifici work slowly with local wheat and long, low-temperature drying - pasta made the way it was a century ago.

Tuscany Slow-dried pasta

The offer

The pasta.

Macro of bronze-cut rigatoni showing a rough, ridged surface dusted with semolina
I

Bronze-Cut Classics

Rigatoni, spaghetti and paccheri drawn through bronze for a rough surface that holds every sauce.

Three nests of fresh golden egg tagliatelle on a dark wooden board
II

Egg Pasta

Golden tagliatelle and pappardelle, rich with egg, for the classics of the north.

Long strands of bronze-cut spaghetti hanging to dry over a dark wooden rod
III

Slow-Dried Long Cuts

Spaghetti and linguine dried slowly at low temperature, for bite and flavour.

Fresh golden pasta tubes emerging from a round bronze die
IV

Chef's Formats

Larger packs and less familiar shapes for professional kitchens, chosen with chefs.

The craft

Obsessive about
texture.

  • Chosen by the bite

    We cook and taste every pasta we introduce, and choose makers for the texture of their work.

  • Dried slowly

    Low temperatures and long drying keep the flavour of the wheat and the structure of the shape.

  • Moved the right way

    Clear paperwork and food-grade handling at every border, for retailers and kitchens alike.

Begin

Let us find the pasta
your menu is missing.

info@glenmorecarnegie.com
  • Dubai

    Glenmore Carnegie FZCO
    United Arab Emirates

  • Nanjing

    Rosso Otto Wine & Beverage Trading (Nanjing) Co., Ltd.
    China

  • Tuscany

    Sourcing & producer relations
    Italy