HOW IT IS MADE
FROM FLOUR TO
YOUR KITCHEN. IN 12 HOURS
Three steps. Each one done right. Then it is on the truck.
1
IMPORTED
FLOUR
Italian semolina from Molina Della Giovanna. Extremely clean, gently processed flour. The flour does the work before we touch the dough.
2
BRONZE-DIE
EXTRUSION.
Slow, low-friction, rough by design. The die scuffs the surface so sauce has somewhere to grip. That texture is the point.
3
CUT, PACKED,
OUT THE SAME MORNING.
Cut, weighed, packed by the kitchen team. Out on a refrigerated route before the day is done.
ON MENUS
What This Means
for Your Menu
When you put Ecco Pasta on your line, you are putting fresh-extruded, bronze-die pasta in front of your diners - pasta with the texture, flavour, and consistency of house-made, without the labour of making it yourself.
the line.
the route.
the kitchen.
Every shape arrives at your NYC, NJ or PA kitchen fresh, holds up through a full service, grips your sauces, and plates the way a chef expects. Whether it is rigatoni with slow-braised ragù, bucatini or pappardelle, the pasta performs because the process behind it is right. That is what bronze-die fresh pasta wholesale from Pennsylvania looks like on a restaurant menu.
Crafting 17 Fresh Pasta Shapes
for Every Dish
Every pasta shape serves a purpose. Our collection includes 17 different and speciality pasta shapes designed to complement different sauces, ingredients and cooking styles. With this, we also make custom pasta shapes according to your needs, a shape nobody else serves.