A long tradition of bronze drawing

Handmade pasta made by 13Credenze guarantees an extraordinary first quality: it is prepared skillfully with the use of the best Italian durum wheat flours and pure water. It needs long mixing times and the adding of a little cold water, so that it will be more compact when you cook it. After the kneading, the mixing is perfectly homogeneus and resilient. Then you will have a slow bronze drawing, so that it is possible to obtain the different pasta shapes, the classical and special ones characterized by a unique coarseness which sublimates the use of any kind of sauce.


Simple gestures made of genuineness.

13Credenze believes in the naturalness of things and it respects spontaneity. It celebrates passion for pasta with real feelings, it doesn’t only care about the perfect taste because it also believes in the importance of its shape and its consistency, which are fundamental both for a traditional and a new invented cuisine of the Southern Italian regions which exalts the flavor of pasta itself.

All the mastery of natural drying

In 1880 you needed from 8 to 30 days to dry pasta, depending on the seasons.
According to the dogmas of the great Naples pasta tradition, 13Credenze believes in a slow and low temperature drying , as it happened in the past: untill 48/50 hours, according to the shape of pasta never going over 50°, to avoid temperature damages to proteins due to exaggerated temperatures. After the cooling, the sieving and the control, each single pasta dough is selected before packaging: pasta organoleptic and nutritive characteristics are unchanged until the natural expiration date of the product.

Special shapes and unique stories

In the centuries handmade pasta factories produced drawn pasta with strange shapes and funny names, according to important happenings or historical characters. For example, “I Ventidue” (the Twentytwo), until the 1960s was the typical mixed and crushed pasta which came from the remains of traditional pasta which was crushed and it was very cheap. Now we call it in this way for the number of shapes which are in a single packet. Another example are the “Ondine” (Small Waves) which changed their name several times: fettuccelle ricche, manfredi, reginette or mafaldine , and finally they were dedicated to Princess Mafalda of Savoia. At last, but not least it’s worth dealing with the special skill to create the “Merletti” (Laces): small curves of pasta puff pastry not to waste anything in each single output.

Look the catalogue “Pasta factory”

Discover all our handmade specialities and if you like you can also order them.