Introducing the Giadzy Pasta!

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Introducing Giadzy Pasta

On July 23rd, Giadzy will debut its first-ever in-house products with a line of 8 artisan organic pastas made in Italy. After months of research and conversation with the best pasta-makers in Italy and plenty of taste-testing! Giada De Laurentiis and the Giadzy team identified the key elements of a pasta line that could carry the Giadzy name: exceptional raw ingredients, time-honored techniques, and a superior sensory experience from package to plate. With a lively design and an initial slate of eight unexpected shapes, Giadzy Pasta is set to delight from the moment it arrives.

“When we thought about starting to make our own Giadzy products, pasta was a no brainer,” says Giada. Her career has always focused on the pure pleasure of Italian food and the power of simple authenticity, and no food embodies those values better than a perfectly made pasta. With just two ingredient —flour and water—dried pasta spotlights the artistry of a centuries-old culinary craft.

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Giadzy Pasta will be available for sale exclusively at Giadzy beginning July 23rd. Sign up for our mailing list and be the first to know the news!

Exceptional Ingredients

Giadzy Pasta is crafted in the Italian region of Abruzzo, a verdant gem on the country’s east coast. Abruzzo has the highest concentration of national parkland in Europe, including the graceful peaks of the Majella mountains, home to golden eagles and stunning wildflowers. To make Giadzy Pasta, pure spring water from the Majella range is combined with semolina wheat flour that’s organically grown and ground at the base of the mountains. The wheat can be traced from field to factory and is farmed with reverence and care for the local land. Unlike industrially processed grains, our raw semolina has a sweet aroma of pure wheat.

Pasta Alla Zozzona by Giada De Laurentiis

Traditional Technique

Giadzy Pasta is cut on 100-year old bronze dies, an ancestral technology that impresses the raw dough with a rough, rustic texture. When cooked, the microscopically uneven surface encourages sauce to cling to the pasta rather than sliding off, making every bite exceptionally flavorful. After it’s shaped, the pasta is lovingly air-dried in a cool environment for up to 36 hours. While industrial pastas are flash-dried at high temperatures that essentially bake the dough, creating a mushy, uneven product, Giadzy Pasta is allowed to dehydrate naturally. Through this process, the pasta’s structural integrity is respected and the dried pasta remains dense, able to achieve the coveted al dente bite when cooked.

Our shapes

Giadzy Pasta will be available for sale exclusively at Giadzy beginning July 23rd. The line will launch with eight harder-to-find pasta shapes that were chosen for their versatility in the kitchen: