Back in 1898, Vincent Formusa started in business by importing pasta from Italy. The company is still family owned and operated today.  The expertise required to distinguish top quality pasta has been passed down through four generations. 

MARCONI pasta is made in Italy from the finest quality durum wheat. The semolina obtained conforms to the highest standards because it comes from the heart of the wheat germ for the most nutritive value. Once the semolina has been selected, it is refined and then mixed with fine spring water before being vacuum kneaded to keep its consistency.  After being formed into different shapes, MARCONI pasta uses the low temperature drying process.  This delicate process of slowly drying the pasta is necessary to preserve its nutritional qualities as well as to assist in more comfortable digestion.

MARCONI pasta is made as thin as possible to insure that the pasta cooks more uniformly inside and out. It has been proven that thicker pastas will be more water soaked and mushy on the outside and undercooked on the inside causing poor digestion. Thinner pasta needs less cooking time.  This saves energy and requires less sauce, which is healthier and more flavorful.  This also aids in digestion.
There is an old Italian saying "CHI MANGIA GENE CAMPA FELICE."  
Eat well and be happy!

Marconi Foods

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