The authentic Italian Pasta since 1822

The pasta

Since 1822 Spigadoro pasta has been made with a few simple ingredients: an exclusive blend of fine durum wheat semolina for a high protein value, bronze die extrusion and medium-low temperature drying that make it the true Italian pasta.

Spigadoro - A historic brand of Italian Pasta since 1822.


Long ago in 1822, the current of the Chiascio river powered the millstone for crushing olives at the old oil mill owned by Antonio Petrini, and later provided the energy to rotate the water wheel of the mill for grinding flour and wheat semolina.

Being founded in Umbria is important for a food company: it means being close to and respecting the land and its products, and that is why the Spigadoro brand guarantees products of the highest quality.

Today the Spigadoro food division of the Podella Family consists of:

- a mill for the production of regular and organic durum wheat semolina. The mill provides the semolina and the blends for the Spigadoro pasta factory, and it is also a partner of prominent Italian food companies.

- a pasta factory that meets the needs and the complex segmentation of the market with over 100 pasta shapes, from the classic types to the most imaginative specialties, from rough, porous egg pasta to organic and whole wheat pasta and gluten-free corn
and rice pasta.

The Spigadoro pasta factory is also able to guarantee the production of authentic Italian pasta by having its own mill, essential for achieving quality control over the entire production cycle.

The Recipes


15 MIN
Ingredients (4 servings)
  • 400 g Spigadoro Spaghetti no. 3
  • 2 cloves garlic
  • 10 g fresh spicy red chili pepper
  • 50 g extra virgin olive oil
  • salt to taste
  • 5 g parsley
Cook the spaghetti al dente in a large quantity of salted water. While the pasta is cooking, prepare the sauce. Heat the oil in a large non-stick frying pan and gently sauté the garlic cloves, peeled and left whole, with the fresh chopped red pepper cut into pieces and with the seeds removed. Remove the garlic after a few minutes. When the spaghetti is al dente, drain it and toss it in the pan and sauté it for a couple of minutes, adding a little of the water used to cook the pasta if necessary. Add the chopped parsley and serve hot!


40 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Spaghetti no. 3
  • 1 kg clams
  • 1 clove garlic
  • 1 bunch parsley
  • extra virgin olive oil
  • black pepper to taste
  • salt to taste
  • coarse salt for the clams
To make spaghetti with clams, start by cleaning the clams. First, discard any broken or empty shells. To get rid of any sand remaining, soak the clams in cold water with coarse salt for 2-3 hours. Heat a little extra virgin olive oil in a saucepan with the garlic clove and, while it is taking on flavor, drain the clams well, rinse them and put them into the hot pan. Cover the pan and cook for a few minutes at high heat, shaking the pan from time to time until the shells have completely opened. Remove from heat immediately; filter the juice, draining the clams, and discard the garlic. In the meantime cook the spaghetti in plenty of boiling salted water and drain halfway through cooking. Put the spaghetti into the pan with the juice and continue cooking, adding a little of the water used to cook the pasta if necessary. When cooked, add the clams and chopped parsley. Return to heat for a moment and the spaghetti with clams is ready: serve immediately!


30 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Spaghetti no. 3
  • 400 g peeled tomatoes
  • 150 g Amatrice guanciale (bacon from the pig’s cheek)
  • 75 g pecorino romano cheese for grating
  • salt to taste
  • extra virgin olive oil
  • 1 fresh hot red pepper
  • 50 g white wine
Take the guanciale (cheek bacon), remove the rind and cut into one-half centimeter strips. Heat some olive oil in a frying pan, preferably of stainless steel, and add the whole red pepper and the guanciale cut into strips. Brown at low heat for 7-8 minutes, until the fat has become transparent and the meat is crispy; stir often, being careful not to let it burn. When the fat has melted, deglaze with the white wine, raise the heat and let it evaporate. Then remove the strips of guanciale and put them on a plate and set aside. Pour the peeled tomatoes into the same frying pan, crushing them with a fork directly inside the pan. Continue cooking the sauce for about 15 minutes. At this point put the spaghetti into boiling salted water and cook until it is al dente. In the meantime, add the strips of guanciale to the tomatoes in the pan and add salt as needed, removing the red pepper from the sauce, and stir to blend the ingredients.
Drain the spaghetti when cooked al dente and add it directly to the pan with the sauce. Quickly sauté the pasta with the sauce and sprinkle with grated Pecorino cheese. Serve immediately.


45 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Spaghetti no. 3
  • 150 g guanciale (bacon from the pig’s cheek)
  • 5 medium egg yolks
  • 50 g grated pecorino romano cheese
  • salt to taste
  • black pepper to taste
To prepare carbonara spaghetti, start by putting a pot of salted water on heat for cooking the pasta. In the meantime, remove the rind from the guanciale and cut it first into slices and then into strips about 1cm wide. Put the pieces into a non-stick frying pan and brown for about 15 minutes at medium heat, being careful not to burn it, or it will release an overly strong aroma. Put the spaghetti in the boiling salted water and cook for the time indicated on the package. While the pasta is cooking, put the egg yolks in a bowl, adding most of the pecorino indicated by the recipe, with a small amount left to sprinkle over the pasta. Season with the black pepper, and mix all together with a hand whisk. Mix in a tablespoon of the pasta cooking water to dilute the mixture. By now the guanciale will be done cooking; remove from heat and set it aside. Drain the pasta cooked al dente and place directly into the pan with the guanciale and sauté briefly to flavor it. Remove from heat and pour the egg yolk and pecorino mixture into the pan, sauté the pasta to mix and blend it (if it is too dry, you can add a little of the pasta water). Serve the carbonara spaghetti immediately, flavoring it with the remaining grated pecorino and ground black pepper.


40 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Penne Rigate n. 73
  • 400 g cherry tomatoes
  • fresh basil (7-9 leaves)
  • 1 clove garlic
  • extra virgin olive oil
  • grated parmesan to taste
  • salt and pepper to taste
Heat the extra virgin olive oil and the garlic clove in a non-stick frying pan. Add the cherry tomatoes cut in half with a pinch of salt and let them cook on low heat until they shrivel, adding if a little of the pasta cooking water if needed. Shake the pan, and do not stir the tomatoes to avoid breaking them up. Halfway through cooking add fresh ground pepper and the basil leaves torn by hand into pieces, and remove from heat. Cook the penne in boiling salted water until al dente, drain, and pour the pasta into the pan of tomato and basil sauce and stir carefully to mix well. Serve with a light sprinkling of grated Parmesan and a leaf of fresh basil.


120 MIN
Ingredients (4 servings)
  • 400 g Spigadoro Egg Tagliatelle no. 607
  • 500 g ground beef
  • 1 kg peeled tomatoes
  • 1 carrot
  • 1 medium-sized onion
  • 2 stalks celery
  • extra virgin olive oil
  • 1/2 glass dry white wine
  • 1 small clove garlic
  • basil to taste
  • salt to taste
Finely chop the carrot, celery, onion and garlic. Heat 4-5 tablespoons of extra virgin olive oil in a saucepan, add the chopped vegetables and then brown the meat over medium heat.
Add salt and leave to season for a few minutes. Add the wine and let it evaporate. Pass the peeled tomatoes through a food mill and add them to the other ingredients being cooked.
Add the basil leaves, cover and cook over low heat for a long time – a good ragù sauce needs at least an hour and a half of cooking. Check the consistency and flavor of the sauce from time to time. Boil the tagliatelle in plenty of lightly salted water until it is al dente. Drain the pasta well, pour into a large bowl and mix it well with the sauce. Bring the hot pasta to the table to serve.
It is optional to sprinkle the tagliatelle with fresh grated Parmesan.


40 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Linguine no.11
  • 150 g tuna in oil (drained)
  • 400 g peeled tomatoes
  • extra virgin olive oil
  • salt to taste
  • pepper to taste
  • parsley
  • one half onion
Drain the tuna from the oil in which it is packed. In the meantime clean the onion
and slice it thinly. Heat the olive oil in a saucepan and add the onion, letting it cook over low heat for a few minutes. Pour the peeled tomatoes into the same pan, crushing them with a fork, and let the sauce cook for about 20 minutes. Break up the tuna into the sauce, stir and cook for another 10 minutes. Meanwhile, cook the linguine in salted boiling water until it is al dente; drain the pasta quickly and pour it directly into the saucepan with the sauce. Mix the pasta with the sauce and then season it with fresh ground black pepper and chopped parsley.
Serve the linguini with tuna very hot!


30 MIN
Ingredients (4 servings)
  • 320 g Spigadoro Linguine no. 11
  • 25 g fresh basil leaves
  • 50 ml extra virgin olive oil
  • 35 g parmesan cheese for grating
  • 25 g pecorino cheese for grating
  • 8 g pine nuts
  • 1 clove garlic
  • salt to taste
  • coarse salt for cooking the pasta
Clean the basil leaves with a soft cloth. Put the basil, the garlic peeled and with the core removed, the grated parmesan and pecorino cheeses and the pine nuts in a blender and start blending at short intervals to avoid overheating the mixture. Blend everything for about 1 minute, and when the mixture starts to become smooth, add the extra virgin olive oil and salt. Use a spatula to help mix the sauce and then continue blending until obtaining a homogeneous mixture, bright light green in color. Cook the linguine in a pot of boiling salted water until it is al dente, then drain it and pour it into a dish, mixing it very well with the Genoese pesto sauce, adding a little of the pasta cooking water if necessary.
Serve immediately.


90 MIN
Medium difficulty
Ingredients (4 servings)
  • 500 g Spigadoro Egg Lasagna no. 605 or Semolina Lasagna 705
  • 120 g parmesan cheese for grating
  • Bolognese ragù:
  • 200 g ground pork (very fatty)
  • 400 g ground beef
  • 200 g tomato puree
  • 1 carrot
  • 1 medium onion
  • 2 stalks celery
  • extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 130 g white wine
  • approx. 2 liters water
  • Béchamel:
  • approx. 1 liter fresh whole milk
  • 60 g butter
  • 50 g flour
  • 30 g grated parmesan
  • nutmeg for grating
  • 1 pinch salt
Start by preparing the meat sauce. Finely chop the celery, carrot and onion. Heat the oil in a saucepan and add the chopped vegetables, stew them for about ten minutes over low heat then add the coarse ground beef and the ground pork. Brown the meat for another ten minutes, then deglaze with the white wine. As soon as the alcohol has evaporated completely, add the tomato puree. Then add 1 liter of water, a pinch of salt and stir, and cook over medium-low heat for a good hour. Then add the second liter of water, stir and continue cooking for another hour and a half. After cooking the sauce must be thick, but not too dry for this type of oven-baked dish. Season with salt and pepper, stir well and remove from heat.
Now prepare the béchamel sauce. Heat the milk in a saucepan, then remove the heat and flavor it with grated nutmeg and a pinch of salt. Meanwhile, in another pan melt the butter in small pieces over low heat, remove from heat and add the sifted flour. Stir vigorously with a whisk and return the saucepan to the heat, to lightly brown it. Add the milk to the mixture and mix vigorously by hand with a whisk and let it thicken over gentle heat for about 7-8 minutes. Add the grated Parmesan and mix well. The béchamel must be free of lumps.
Putting together the Spigadoro lasagna: take a baking dish large enough to contain lasagna for 4-6 servings. Spread a thin layer of béchamel on the bottom and then place a few strips of Spigadoro lasagna to cover the entire surface. Pour another layer of béchamel, one of the ragù sauce and sprinkle a part of the grated parmesan, taking care to cover the whole surface of the dish. Continue in this manner until all the strips of the lasagna are used up, and finish with a layer of the ragù sauce and a generous sprinkling of grated parmesan.
Bake the Spigadoro lasagna in a preheated static oven at 200°C for about 25-30 minutes, until a light golden crust is formed on the surface. Let cool a few minutes before serving.
Spigadoro - the good, genuine, Italian pasta al dente since 1822.
The Spigadoro is a food company specialized in the production of pasta, founded by the Petrini family in Bastia Umbra, Italy in 1822. The earliest records can be found in the Land Registry of 1822, which mentions that Antonio Petrini, the owner of a farm
in the Le Basse area of Bastia Umbra, has a mill with three millstones.
In 1832 the same landowner obtained a concession from the papal authorities for the derivation of a channel of the Chiascio river,
for powering the stone mills for grinding wheat. In 1887 the small company equipped itself with a plant for producing electricity.
The plant was improved in 1901, when a dynamo and a large turbine were installed for transforming hydraulic energy into electrical energy. The electric power plant, which was one of the first in Italy,
also provided energy for the city of Bastia Umbra and some neighboring towns and villages. In 1924 the mill also started to produce pasta under the Spigadoro brand. After World War II the company underwent a great expansion, and the Spigadoro brand became known throughout Italy and abroad, with exports going especially to the USA, Japan, Canada, Korea, Australia and various countries in Europe. Large investments lead to the building of the new industrial site in Bastia Umbra, with silos and pavilions for processing wheat and making pasta. Today the entrepreneur Giuseppe Podella operates in the raw materials market and in the production of durum wheat semolina, continuing to nurture the great passion for Spigadoro pasta and producing the historic brand at the new industrial site in Foligno, Italy, in order to satisfy the many consumers in Italy and all over the world.

pasta al dente since 1822

For almost 200 years, generations of Italians have "grown up" with our pasta.

Bronze dies

We have never stopped using bronze dies. Today like yesterday.

Dried slowly

Our production cycle has always provided for the slow drying of the pasta. Haste is a stranger to our factories.

Selection of the best
Italian durum wheat

We care about the quality of our pasta, so we select only the best Italian durum wheat. Spigadoro pasta tastes good and is good for you.






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