We have selected for you a series of sauces, ragù and pesto typically Italian, perfect to give value to our pasta of simple quality or stuffed. For every sauce we recommend the different types of fresh pasta to which you can pair it.
On our site you will find the list of the products.


    • Ravioli, quadratoni, cappellacci, all Pastì delicies (of meat, of fish, of vegetable, “di magro”
    • Tagliatelle, taglierini, tagliolini Pastì
    • Chocolat Tagliatelle Pastì & Chocolat Stella
    • Gnocchi Pastì (all) Gnocchi Pastì & Chocolat Stella
    • Lasagne Pastì


      • 500 g of minced chicken
      • 100 g of breadcrumbs
      • 1 cup of soft bread
      • 1 l of tomato puree
      • 1 bunch of rosemary
      • 1 egg
      • 2 cloves of garlic
      • Evo Oil to taste
      • Salt, pepper to taste





40 minutes



4 persons (Indicatively, depending on the tastes, more or less seasoned)


Chop the garlic and fry it with a drizzle of oil in a casserole.

Add the tomato puree and simmer over a low heat for 15 minutes.

Finely chop the leaves of rosemary and the crumb well squeezed.

Mix well and add salt and pepper and form small meatballs to pass in the breadcrumbs. Pour a little oil in a pan and get brown the meatballs; when they are golden, add the tomato sauce and cook for 5 minutes. Add salt and pepper.

Cook the pasta in plenty of salted water (to boil). Drain al dente, taking by some cooking water. Drop gently pasta in a sauce prepared previously.

Mix the pasta to medium fire for 1 or 2 minutes, combining a little of the cooking water you held by , thus bringing the pasta to cook.