Agnesi

Agnesi is an Italian pasta brand whose history begins in 1824, when Paolo Battista Agnesi bought a mill. The company's own history page shows the Agnesi mill at Pontedassio and, in 1877, a brigantine named after the founder unloading grain at the port of Oneglia. Since 1999 the brand has belonged to the Italian Colussi Group.

Agnesi pasta is made from just two ingredients: durum wheat semolina and water. According to the company, the wheat is 100% Italian and comes from a controlled supply chain of 193 farms in central and southern Italy, particularly in Umbria and Apulia. The supply chain rules include traceability of the grain from seed to finished product, certified seed and reduced use of chemicals in the field. The pasta is drawn through bronze dies, which, according to the company, give it a rough, porous texture that holds condiments well.

The range is divided into five lines: Pasta Corta (short pasta such as penne, fusilli and tortiglioni), Pasta Lunga (long pasta such as spaghetti, linguine, trenette and bavette), Le Rigatissime (shapes with double and triple ridges), Le Pastine (small pasta shapes such as stelline and ditali) and Pasta all'Uovo (egg pasta: tagliatelle, tagliolini, pappardelle and fettuccine).

A distinctive feature of the brand is its numbering: most shapes have their own number, such as Spaghetti N° 3 or Penne rigate N° 19, shown on the company's product list.