NAES pasta is made in an artisan workshop that creates small amounts of pasta with high cure, lots of passion and devotion to details, taste and quality. It may be a small amount but it has huge value. Every single step in creation of NAES pasta, starting from preparation of dough to it’s manual packaging is held with attention and skill.
It is in the small details, that the excellency is hidden: a perfect texture, alluring aroma and the authentic taste of Italian wheat.
It is an art that unfolds in the rustic charm of each cut, the meticulous attention to proportions, and an unwavering commitment to quality. Like beauty, the quality is never ostentatious but resides in the subtle details. This is where NAES pasta holds its secret.
Only high quality raw materials.
100% Italian organic durum wheat
The durum wheat used for my pasta is obtained by milling the best Italian grains such as Antalis, Marco Aurelio, Saragolla, Iride and Simeto. Certified by the CCPB (Consorzio Controllo Prodotti Biologici di Bologna – Consortium for the Control of Organic Products of Bologna), it is subjected to strict controls covering the entire supply chain.
Its production respects the highest standards of environmental sustainability. Thanks to the slow milling process, Italian organic durum wheat preserves nutritional values and keeps the organoleptic characteristics of durum wheat intact. It is the perfect choice for the preparation of my pasta.
HACCP-controlled and certified water
The water I use to produce my pasta and to sanitize my laboratory is periodically analyzed as required by the HACCP (Hazard Analysis Critical Control Point) plan, which aims to guarantee the hygienic safety and edibility of food to protect consumers.
My name is Daniele, I am the founder of the NAES brand and a pasta maker by passion.
At the age of forty, I made a courageous decision: to open my first artisanal pasta factory, small and modest, but exuding a passion for the pasta that I make every day with great care.
I have never considered compromising on quality, my efforts are always aimed at researching and selecting the best organic wheat in Italy that can make my pasta unique and unrepeatable.
In the heart of Sardinia, this small pasta factory produces small quantities but of great value. Customers on the island have begun to discover the quality of my product and this is a great satisfaction.
This is merely the beginning of my journey, a path I’d love for you to join me on, to discover and share in the passion that fuels my work. I hope that one day my pasta will become an ambassador of culinary tradition and authenticity for my beloved Sardinia.
Vendor Biography
Pasta inspired by tradition.
100% Italian organic durum wheat pasta.
Quality, like beauty lies in the small things.
NAES pasta is made in an artisan workshop that creates small amounts of pasta with high cure, lots of passion and devotion to details, taste and quality. It may be a small amount but it has huge value. Every single step in creation of NAES pasta, starting from preparation of dough to it’s manual packaging is held with attention and skill.
It is in the small details, that the excellency is hidden: a perfect texture, alluring aroma and the authentic taste of Italian wheat.
It is an art that unfolds in the rustic charm of each cut, the meticulous attention to proportions, and an unwavering commitment to quality. Like beauty, the quality is never ostentatious but resides in the subtle details. This is where NAES pasta holds its secret.
Only high quality raw materials.
100% Italian organic durum wheat
The durum wheat used for my pasta is obtained by milling the best Italian grains such as Antalis, Marco Aurelio, Saragolla, Iride and Simeto. Certified by the CCPB (Consorzio Controllo Prodotti Biologici di Bologna – Consortium for the Control of Organic Products of Bologna), it is subjected to strict controls covering the entire supply chain.
Its production respects the highest standards of environmental sustainability. Thanks to the slow milling process, Italian organic durum wheat preserves nutritional values and keeps the organoleptic characteristics of durum wheat intact. It is the perfect choice for the preparation of my pasta.
HACCP-controlled and certified water
The water I use to produce my pasta and to sanitize my laboratory is periodically analyzed as required by the HACCP (Hazard Analysis Critical Control Point) plan, which aims to guarantee the hygienic safety and edibility of food to protect consumers.
My name is Daniele, I am the founder of the NAES brand and a pasta maker by passion.
At the age of forty, I made a courageous decision: to open my first artisanal pasta factory, small and modest, but exuding a passion for the pasta that I make every day with great care.
I have never considered compromising on quality, my efforts are always aimed at researching and selecting the best organic wheat in Italy that can make my pasta unique and unrepeatable.
In the heart of Sardinia, this small pasta factory produces small quantities but of great value. Customers on the island have begun to discover the quality of my product and this is a great satisfaction.
This is merely the beginning of my journey, a path I’d love for you to join me on, to discover and share in the passion that fuels my work. I hope that one day my pasta will become an ambassador of culinary tradition and authenticity for my beloved Sardinia.
Daniele Pusceddu