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New and old sun is life.

Apulia, the sunny southern region of Italy, offers the ideal site for the production of excellent pasta. In this region, "Pastificio del Colle", thanks to the winning combination of the tradition and advanced technology, has achieved a position among the best pasta manufacturers in Italy. Mr. Vito Nettis, the actual owner of "Pastificio del Colle", is the nephew of Vito Nettis senior, who, early in the 1920s, carried on different alimentary business: from the ice production and soft wheat mill to the bakery and pasta factory.

For "Pastificio del Colle", past, present and future constitute a perfect fusion to get to excellence. Both tradition and innovation can fully meet customers’ requests, offering them large variety of pastas ranging from the traditional shapes made with bronze dies to new coloured shapes made by a handmade production.

So the coloured pastas have become the Pastificio del Colle’s real novelty and the renowned trademark as well.




Products - Pastificio del Colle offers wide set of products

The mission of “Pastificio del Colle” is to eat healthy, offering a high quality product, thanks to an accurate selection of raw materials, of incomparable quality. We pay attention to the selection of raw materials, using very high quality of durum wheat and only natural colors, like paprika if red or orange, turmeric if yellow, purple or pink if beet, cuttlefish ink if black, spinach if green or greenish, spirulina if blue or blue.

Our products are classified in different production techniques:
  • - WHITE PASTA MADE WITH BRONZE DIES;
  • - NATURAL COLOURED PASTA MADE WITH BRONZE DIES;
  • - HANDMADE PASTA;
  • - FLAVOURED PASTA;
  • - GIANT PASTA;
  • - ZODIAC SIGNS;
  • - SPECIAL SHAPES (News)


Work process of our pasta

"Pastificio del Colle" prefers artisanal techniques, working manually the dough or using bronze dies that make a rough pasta, so ideal to hold sauces.

Working phases are different:

Misture, Kneading and Drawning
Raw materials (durum wheat and water) are mixed in amounts that vary depending on the format to be produced and are processed with the addition of natural coloured powders. After this phase, the dough is pushed by cochlea through the bronze dies, which give the final format to the dough. While, for formats multicolored handmade, there is a lengthy procedure manual procedure of dough to special sizes.

Drying
The phase of slow drying at low temperature is used to dry the product making him keep all the organoleptic content of the durum wheat. Drying occurs at a temperature of about 38°, in such a way as to reduce the amount of humidity until it reaches 12.50%. After a period of stabilization on the frames, the pasta is ready to be packaged.

Packing
The packaging stage of pasta is done manually for handmade formats in transparent food bags and automatically for pasta made with bronze dies. Subsequently, the envelopes are placed in boxes and sealed with the mark of Pastificio del Colle.



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