Gragnano
The best dry pasta production happens in Gragnano, Campania in Cavalier Olimpio Afeltra’s Pastificio that dates back to 1848. They make it easy to be simple—all you need to do is find the best grains in the world, slowly mix them in an airtight chamber, extrude them through a bronze mold, and then dry them at a low temperature for up to 24-48 hours. Finally, you just need to add Gragnano water, Gragnano air and a couple of master pastamakers from Gragnano with 400 years of handed-down experience.

Rigorosa
Rigorosa is produced with specially selected durum wheat semolina that is appreciated for its low level of mineral impurities derived from milling. The pasta is shaped with bronze dyes to give its surface a roughness that allows the sauce to perfectly coat the pasta.

Garofalo
Garofalo pasta from Gragnano in Campania, the birthplace of pasta, maintains the true art of Neapolitan dry pasta-making. In 1789 Mr.Garofalo had the official license for making and selling pasta and since 1789 the historic Pastificio has nurtured generations of pastamakers who have passed down their time-honored techniques. Ingredients are just as important as techniques and Garofalo uses the highest quality durum wheat. The transparent packaging allows the intricacy of each shape and size to be viewed without any doubt about its quality. Through the transparency there is nothing else to declare: simply pasta, the real deal!

Afeltra
Afeltra Fussili are painstakingly handmade by Le Pastaie di Gragnano, the pasta-making women of Gragnano. These women singlehandedly sustain the beautiful and ancient tradition which is becoming increasingly rare due to the intensive labor required and to the highly specialized traditional local skills. Slow Food established the Handmade Fusilli Presidium to protect this special pasta.

Barilla
The most famous pasta in the world. High in protein and made in many different shapes and sizes to appeal to everyone’s tastes. Pasta is the mascot of Italy and Barilla is the brand. Eataly specially imported Barilla’s Italian line of products and brought it here to you in New York City.

Lidia Bastianich
Lidia's pasta is manufactured in Italy using only the finest durum wheat milled in an award winning facility and dried slowly to obtain the best quality and flavor. Try it paired with Lidia's pasta sauces.

Antignano
Antignano Egg Pasta is made simply with the best eggs and semolina around. Their eggs come from a dairy farm outside of Torino and their semolina is selected in collaboration with Mulino Marino, the premiere flour producer in Italy located in Cuneo, Piedmont and affiliated with Slow Food.

Aironi Arborio Rice
Vercelli and its surrounding areas is the heart of rice production in Italy. The Perinotti family has been producing rice for five generations, rigorously selecting grains for their color, purity and size.