A small production of excellence.

The use of only high quality 100% Italian organic durum wheat makes NAES pasta a small work of art cured and made with precision.

The slow drying process best preserves the structure and organoleptic properties of the raw material. The roughness of the surface created by the metal alloy drawing facilitates the adhesion of the sauces, expanding the taste experience and adding a character that enhances the quality in each taste.

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Paccheri • Cooking time: 10 mins.

  • Paccheri NAES alla Sorrentina

    Ingredients:

    • 400 g of NAES Paccheri

    • 400 g of tomato puree

    • 250 g of Buffalo mozzarella cheese

    • 50 g of grated Parmesan cheese

    • 1 clove of garlic

    • 1 small onion

    • 1 sprig of fresh basil

    • Extra virgin olive oil

    • Salt and black pepper to taste

    Instructions:

    Prepare the sauce:

    1. In a large pan, pour a drizzle of olive oil and sauté the whole garlic clove and finely chopped onion. When the onion becomes translucent, remove the garlic clove.

    2. Add the tomato puree to the pan and a pinch of salt. Cook over medium-low heat for about 15-20 minutes, until the sauce thickens slightly. Adjust salt and pepper to your taste. Finally, turn off the heat and add some torn basil leaves.

    Cook the NAES Paccheri:

    1. Bring a large pot of water to a boil and add coarse salt.

    2. Add the NAES paccheri and cook them according to the cooking time indicated on the package. It is important to cook them al dente as they will finish cooking in the oven.

    Fill the Paccheri:

    1. Take the cooked NAES Paccheri and fill them with the prepared sauce, making sure to stuff them well. You can use a teaspoon or a piping bag without a nozzle.

    2. Arrange the stuffed Paccheri in a lightly oiled baking dish.

    Add the topping:

    1. Pour the remaining tomato sauce over the stuffed Paccheri, covering them completely.

    2. Cut the Buffalo mozzarella into cubes and distribute it over the surface of the Paccheri.

    Bake:

    1. Preheat the oven to 180°C (350°F) and bake the dish with the paccheri.

    2. Let it cook for about 20-25 minutes, until the mozzarella melts and turns golden.

    Serve:

    1. Remove the NAES Paccheri alla Sorrentina from the oven and sprinkle the surface with grated Parmesan cheese.

    2. Garnish with some fresh basil leaves and serve hot.

Conchigliette • Cooking time: 6 mins.

  • Conchigliette NAES with courgettes and shrimp in lemon cream:

    Ingredients:

    • 350 g of NAES Conchigliette

    • 300 g of fresh shrimp, shelled and cleaned

    • 2 medium courgettes, diced

    • 1 medium onion, finely chopped

    • 2 cloves of garlic, minced

    • 200 ml of cooking cream

    • Juice and grated zest of 1 untreated lemon

    • 50 ml of dry white wine

    • 2 tablespoons of fresh parsley, chopped

    • Extra virgin olive oil

    • Salt and black pepper to taste

    Instructions:

    Cook the pasta:

    1. Bring a pot of salted water to a boil and cook the NAES Conchigliette according to the instructions on the package. Drain them al dente, reserving some of the cooking water. This will be useful for blending the pasta later. Drain and set aside.

    Prepare the zucchini and shrimp:

    1. In a large pan, heat a drizzle of olive oil and add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent.

    2. Add the diced zucchini to the pan and cook for a few minutes until they are tender but still crisp. Remove the zucchini from the pan and set aside.

    Create the lemon cream:

    1. In the same pan, pour in the cooking cream and lemon juice. Heat over medium heat, stirring to combine the ingredients.

    2. Add the grated lemon zest to the cream. Continue stirring to incorporate the lemon flavors into the cream.

    3. Cook for a few minutes until the cream starts to thicken slightly. Be careful not to over boil.

    Cook the shrimp:

    1. Add the shrimp to the lemon cream and cook until they turn pink and are fully cooked. This will only take a few minutes, as shrimp cook quickly.

    Combine the ingredients:

    1. Return the zucchini to the pan with the lemon cream and shrimp. Mix well to evenly distribute the flavors.

    2. Add the cooked NAES Conchigliette to the pan and gently stir to combine all the ingredients.

    Finishing touches:

    1. If needed, add some of the reserved pasta cooking water to make the cream more fluid and enveloping.

    2. Adjust salt and black pepper to your taste.

    3. Sprinkle with chopped parsley for a touch of freshness and color.

    Serving:

    1. Transfer the Conchigliette with zucchini and shrimp in lemon cream to a large serving bowl or individual plates.

    2. If desired, you can garnish with a few slices of lemon or some grated zest for an extra touch of lemon.

    3. Serve immediately and enjoy this delicious pasta with its fresh and refined flavor!

Mezze penne • Cooking time: 6 mins.

  • Mezze penne NAES in tomato sauce and sausage sauce.

    Ingredients:

    • 350 g of NAES Mezze penne

    • 300 g of fresh sausage, casing removed

    • 1 medium onion, finely chopped

    • 2 cloves of garlic, minced

    • 400 g of tomato puree

    • 1 teaspoon of tomato paste

    • 1 sprig of fresh rosemary

    • 1/2 teaspoon of red pepper flakes (optional, if you like it spicy)

    • 50 ml of red wine (optional)

    • 50 g of grated Parmesan cheese

    • Extra virgin olive oil

    • Salt and black pepper to taste

    • Grated cheese or pieces of mozzarella for garnish (optional)

    Instructions:

    Cook the pasta:

    1. Bring a pot of salted water to a boil and cook the NAES Mezze penne according to the instructions on the package. Drain them al dente, reserving some of the cooking water. This will be useful for blending the pasta later. Drain and set aside.

    Prepare the sausage and tomato sauce:

    1. In a large pan, heat a drizzle of olive oil and add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent.

    2. Add the fresh sausage to the pan and crumble it with a fork. Continue cooking until the sausage is browned and evenly cooked.

    Add the tomato sauce:

    1. Pour the tomato puree and tomato paste into the pan with the sausage. Mix well to combine the ingredients.

    2. Add the fresh rosemary and, if you want a spicy touch, the red pepper flakes.

    3. If you prefer, you can also add the red wine at this point to enrich the flavor of the sauce. Let the sauce cook over medium-low heat for about 15-20 minutes, until it slightly thickens.

    Blend the pasta:

    1. Transfer the cooked NAES Mezze penne to the pan with the sausage and tomato sauce. Gently mix to combine all the ingredients. If the sauce is too thick, you can add some of the reserved pasta cooking water to make it creamier.

    Final seasoning:

    1. Adjust salt and black pepper to your taste. Make sure the sauce is well-seasoned.

    Serving:

    1. Transfer the Mezze penne with sausage and tomato sauce to individual plates.

    2. Sprinkle each portion with grated Parmesan cheese.

    3. If desired, you can also add some pieces of mozzarella to the hot pasta for a deliciously melted texture.

    Garnish:

    1. Garnish with some fresh rosemary leaves or a sprinkle of red pepper flakes, if you prefer.

    Serve and enjoy this rich and flavorful pasta, perfect for a family dinner or for sharing convivial moments with friends.

Penne • Cooking time: 6 mins.

  • Penne NAES with Pesto alla genovese, cherry tomatoes and mozzarella:

    Ingredients:

    • 350 g of NAES Penne

    • 200 g of cherry tomatoes, halved

    • 150 g of Buffalo mozzarella, diced

    • 2 tablespoons of pine nuts

    • 2 cups of fresh basil leaves

    • 50 g of grated Parmesan cheese

    • 50 g of grated Pecorino Romano cheese

    • 2 cloves of garlic

    • 1/2 cup of extra virgin olive oil

    • Salt and black pepper to taste

    Instructions:

    Prepare the Pesto alla genovese:

    1. In a blender or mortar, finely chop the pine nuts and garlic cloves.

    2. Add the basil leaves and continue to chop until you achieve a smooth consistency.

    3. Add the grated Parmesan and Pecorino Romano cheeses to the basil mixture.

    4. Slowly pour in the olive oil while continuing to blend or mix until you achieve a creamy pesto. Adjust salt and black pepper to your taste.

    Cook the pasta:

    1. Bring a pot of salted water to a boil and cook the NAES Penne according to the instructions on the package. Drain them al dente, reserving some of the cooking water. This will be useful for blending the pasta later. Drain and set aside.

    Cook the cherry tomatoes:

    1. In a large pan, heat a drizzle of olive oil and add the halved cherry tomatoes.

    2. Cook the tomatoes over medium heat for a few minutes, until they soften slightly but are still juicy. Adjust salt and black pepper to taste.

    Add the pesto and mozzarella:

    1. Add the cooked NAES Penne to the pan with the cherry tomatoes. Add the Pesto alla genovese and mix well to coat the pasta evenly.

    2. Add the diced Buffalo mozzarella and gently mix to distribute it throughout the dish.

    Finishing touches:

    1. If the pesto is too thick, you can add some of the reserved pasta cooking water to make the preparation creamier.

    2. Adjust salt and black pepper to taste. Ensure the pasta is well-coated with the pesto.

    Serving:

    1. Transfer the penne with Pesto alla genovese, cherry tomatoes, and mozzarella to individual plates.

    2. Garnish with a few fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.

    3. Serve immediately and enjoy this fresh and fragrant pasta, which combines classic Italian flavors into a delicious and inviting dish.

Calamarata • Cooking time: 10 mins. 

  • NAES Calamarata with seafood: 

    Ingredients:

    • 400 g of NAES Calamarata

    • 500 g of mixed seafood (mussels, clams, shrimp, squid, etc.), cleaned and shelled

    • 400 g of peeled tomatoes, chopped

    • 2 cloves of garlic, finely chopped

    • 1 red chili pepper (optional, if you like it spicy)

    • 1/2 cup of dry white wine

    • 1/2 cup of fish broth or cooking water from the seafood

    • Fresh parsley, chopped

    • Extra virgin olive oil

    • Salt and black pepper to taste

    Instructions:

    Prepare the seafood:

    1. Ensure the seafood is properly cleaned and shelled. If necessary, rinse them under running water to remove any sand or impurities.

    Cook the pasta:

    1. Bring a pot of salted water to a boil and cook the NAES Calamarata according to the instructions on the package. Cook it al dente, as it will finish cooking in the sauce with the seafood.

    Prepare the sauce:

    1. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped garlic and red chili pepper (if using) and sauté for a few minutes until the garlic starts to turn golden.

    Cook the seafood:

    1. Add the seafood to the pan with the garlic and chili pepper. Cook for a few minutes, stirring occasionally, until the seafood starts to release its juices.

    Deglaze with white wine:

    1. Pour the dry white wine into the pan and let the alcohol evaporate over medium-high heat. This will impart a delicious flavor to the seafood.

    Add the tomatoes and broth:

    1. Add the chopped peeled tomatoes and the fish broth or seafood cooking water to the pan with the seafood. Mix well and bring the sauce to a boil. Let it cook over medium-low heat for a few minutes to slightly thicken the sauce.

    Season and blend:

    1. Adjust salt and black pepper to your taste. If necessary, add a pinch of salt, but be cautious as the seafood already has a naturally salty flavor.

    2. Add some chopped fresh parsley to give a touch of freshness to the sauce.

    Combine the pasta:

    1. Drain the pasta al dente and transfer it to the pan with the seafood sauce. Mix well to coat the pasta with the delicious sauce.

    Serving:

    1. Plate the NAES Calamarata with seafood on individual plates.

    2. Garnish with some chopped fresh parsley and a drizzle of extra virgin olive oil to finish the dish.

    3. Serve immediately and enjoy this rich seafood pasta with a Mediterranean flavor!