BULK PASTA

Filters

Showing 1–25 of 63 results

View 25/50/All

Categories

1-25 of 63 products

  • CAMERINO FETTUCINE 17.6OZ

    , ,
    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • CAMERINO GRAN PAPPARDELLE 17.6OZ

    , ,
    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • CAMERINO PAPPARDELLE 17.6OZ

    , ,
    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • CAMERINO RUSTICHE TAGLIATELLE 17.6OZ

    , , ,
    La Pasta di Camerino is based on a careful choice of the simplest and most genuine ingredients: only class A fresh eggs and first extraction semolina.  They use 33% egg in every mixture which is then extruded through brass dies, an essential process for obtaining a rich and porous pasta.  
  • G.COCCO  FARFALLE

    G.COCCO FARFALLE

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANELLI

    G.COCCO ANELLI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ANGEL HAIR

    G.COCCO ANGEL HAIR

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BIG PENNONI RIGATI

    G.COCCO BIG PENNONI RIGATI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO BUCATINI

    G.COCCO BUCATINI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FARFALLONI

    G.COCCO FARFALLONI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI BUCATI

    G.COCCO FUSILLI BUCATI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO FUSILLI GIGANTI

    G.COCCO FUSILLI GIGANTI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO ORECCHIETTE

    G.COCCO ORECCHIETTE

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PACCHERI

    G.COCCO PACCHERI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PAPPARDELLE LARGEW/EGG

    G.COCCO PAPPARDELLE LARGEW/EGG

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PENNE RIGATE

    G.COCCO PENNE RIGATE

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO PENNONI

    G.COCCO PENNONI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO RIGATONI

    G.COCCO RIGATONI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO SAGNARELLI W/ EGG

    G.COCCO SAGNARELLI W/ EGG

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • G.COCCO SPAGHETTI

    G.COCCO SPAGHETTI

    , ,
    This pasta is the real deal. Produced in the Chieti Province of Abruzzo, the de-facto capital of quality pasta production, Giuseppe Cocco uses old world techniques and bronze die to extrude its pasta. This creates a slightly rough finish to the noodle, allowing it to cling perfectly to sauce.
  • GAROFALO FARFELLE - BULK

    GAROFALO FARFELLE – BULK

    , ,
    Made in Italy, the Garofalo Foodservice line of gourmet dried pastas use high quality flour and have a variety of gourmet cuts available to fit the needs of every customer.
  • GAROFALO GLUTEN-FREE CASARECCE

    GAROFALO GLUTEN-FREE CASARECCE

    , ,
    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE LINGUINE

    GAROFALO GLUTEN-FREE LINGUINE

    , ,
    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE PENNE

    GAROFALO GLUTEN-FREE PENNE

    , ,
    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
  • GAROFALO GLUTEN-FREE SPAGHETTI

    GAROFALO GLUTEN-FREE SPAGHETTI

    , ,
    Garofalo uses a unique blend of corn, rice, and quinoa flours to produce a pasta that tastes like the real thing! This pasta is gluten-free as well as produced with Non-GMO ingredients.
icon

Artisan Specialty Foods

We deliver specialty imports directly from the source, so you can enjoy handcrafted quality and natural flavors.

icon

Premium Food Delivery

We offer top-rated wholesale distribution which is why brands trust Lettieri and Co. as their distribution solution.

icon

Mediterranean Imports

The best Mediterranean food imports from burrata ravioli, Cornetto pastry, Tostata, Caprino cheese, and more!

icon

Best Wine Purveyors

In addition to tasty specialty foods, we also provide fine wine and good spirits from exotic regions of the world.