La Molisana

La Molisana is a pasta maker from Campobasso, the capital of Molise in southern Italy. The pasta factory was founded in 1912 by the Carlone family, and in 1927 it already received a gold medal at a trade exhibition in Rome. In 1991 the company began building its own mill a short distance from the pasta factory, and in 2011 La Molisana was acquired by the Ferro family, who have worked as millers for more than a century.

Today the company controls the whole chain: it selects the durum wheat, mills it into semolina in its own mill, turns it into pasta and packs it. Since 2018 its pasta has been made only from durum wheat grown in Italy, chosen for a high protein content. The dough is mixed with oligomineral water from the Matese mountains, and most shapes are drawn through bronze dies. From 2025 the long pasta and a growing number of short shapes are sold in compostable cellulose packs.

The assortment covers most kinds of pasta. Le Classiche is the core range of dry durum wheat pasta with more than 60 shapes, from spaghetti and linguine to penne, fusilli, rigatoni and small soup pastina. Le Integrali offers wholegrain shapes with about 8 g of fibre per 100 g, and Le Biologiche five organic shapes. Le Speciali gathers about 21 special and regional shapes, nests and oven pasta such as paccheri, lasagne and cannelloni. Extra di Lusso is the egg pasta range, Le Sfiziose covers potato gnocchi and other specialities, Pasta Proteica is made with lupin flour, and Pasta Senza Glutine uses brown rice, maize and quinoa.

Each shape has its own number in the La Molisana system, such as Spaghetti n.15 or Rigacuore n.1000, a heart-shaped pasta exclusive to the brand.