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Pennsylvania Macaroni Co
2010-2012 Penn Avenue
Pittsburgh, PA 15222







Founded in 1912, made in the small town of Sant’Elia a Pianisi in Molise, Italy.









The first pasta certified for the high quality protein with gluten index over 70 to ensure perfect firmness.









100% Durum Wheat Semolina - Authentic Regional Pasta Made in the Time Honored Italian Tradition.









Rustichella d'abruzzo pasta is made of the highest quality with selected durum wheat semolina, extruded through Bronze dies and air dried for 56 hours. These traditional elements give this specialty pasta its own taste!







Setaro Pasta comes from the city of Torre Annunziata, which is located in the Provence of Naples, Italy. Setaro is known to pasta connoisseurs around the world as being one of the best. This particular pasta is made with durum wheat semolina. pure water and bronze dye which creates a clean, crisp cut. Setaro Pasta was Founded in 1939 by Mr. Nunziato Setaro.







Produced since 1916, Cavaliere Giuseppe Cocco makes his pasta in the village of Fara San Martino. He applies his unique experience in all stages of the pasta-making process to ensure that all the protein value and nutrition remain intact, as well as the taste.










LaPiana Brand, Produced in Italy by la Campofilone.









All Primo is made with semolina from 100% Canandian Duram Wheat, which gives it a fine flavor, dente texture and golden yellow color.







Fresh Pasta Nest-Fresh flavored pasta is sold by the lb, each nest weighs 1/4 lb.
Four nests = 1 lb, and serves 4 to 5 people.
Fresh egg pasta is sold by the lb, each nest weighs 1/3 lb.
Three nests = 1 lb, and serves 4 to 5 people.
Cooking Instructions: Bring 3 to 4 quarts of water to a boil, gently place pasta in pot and add salt to taste.
May be frozen for longer shelf life.
Thin pasta (Angel Hair & Spaghetti) Cook 1-2 Minutes.
Thicker pasta (Linguini and Fettuccine) 2-4 Minutes.









Ravioli-To preserve freshness, it is recommended to freeze them as soon as you get home. This way, they will be much easier to handle and separate prior to cooking. And they will taste just as good!
For 12-16 Ravioli bring 4-6 Quarts of water to a rolling boil. Add 1 TBSP of salt. Place Frozen Ravioli in water. It’s best to take them straight from the freezer. Add one at a time to boiling water. Stir gently to prevent sticking. Return to boil. Reduce heat to slow boil. If cooked frozen, boil 14-17 minutes, stirring occasionally. Remove Ravioli with a slotted spoon, sauce & serve. Never dump them into a colander.







Tortellini-Produced by Bertagni, Product of Italy.
Cooking Instructions: Cook in salted boiling water for 5 to 6 minutes, Drain and mix gently with the sauce.










Tradizionali & Fregola







Pasta of the Month Club


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