The Classic Line, the first born of Pasta Latini, is produced from our selection of the finest varieties of durum wheat grown in Italy.
Since 1990, we’ve been testing superior varieties in our experimental fields with the aim of obtaining the utmost quality from durum wheat.
Each year we select from four to six varieties of durum wheat for the Classic Line. The choice of each depends on how well things went in the fields that year. It’s a bit like putting together a football team. To win, you need players in top form.

 

The Classic Line of pasta has an elegant air of tradition about it. The pasta derives from blends of durum wheat of the short grain varieties that tend to tear away from the stalk rather than grow longer. In its dry state, the pasta has a protein value of about 15 percent. It maintains a straw yellow color during cooking, emerging with firm texture and decisive, persistent flavors.

 

We suggest that you first taste the cooked pasta alone—without a sauce—before adding your favorite extra virgin olive oil and a grating of fine Parmigiano or Grana cheese or even a good Pecorino that doesn’t cover the basic flavor. The pastas in our Classic Line go well with most any type of sauce, ranging from light and delicate to rich and spicy. We recommend Bucatini cacio e pepe, Spaghetti all’amatriciana, Trenette al pesto, Spaghetti alla carbonara, Rigatoni al ragù, Maccheroncini al fumè, Penne all’arrabbiata and Spaghettini alle vongole.

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