Pastificio Romano

An Italian-Thai joint venture formed in 2017.

The company operates in the Free Zone Weyncoast in Chachoengsao. The modern factory is situated on an area of about 2000 square meters. We produce dry pasta from 100% durum wheat, in various long and short formats. We have three brands of dry pasta: ‘Roma’, ‘Milano’, and ‘Venezia’. Additionally, we produce fresh pasta in various formats, with or without filling. The semolina is imported from Italy by ‘Mulini Minnini’. The market leader ‘Italpast’ is our machinery supplier. Our winning formula is simple and direct: Technology + qualified staff + the best semolina = success. The production techniques used allow us to preserve the proteins and nutrients of the wheat. Modern packaging and quality control complete the winning formula. Pastificio Romano ‘Italian Tradition’. Approved by the Thai FDA.

Spaghetti

500 g

Chifferi

500 g

Fusilli

500 g

Pennette Rigate

500 g

Italian cuisine is renowned worldwide for its variety of flavors and genuine ingredients. Each region has its own specialties and traditional dishes that tell stories of heritage and passion. Here are some classic recipes you can prepare with four types of pasta: Spaghetti, Chifferi, Fusilli, and Pennette Rigate.

Spaghetti alla Carbonara
A classic of Roman cuisine, made with eggs, guanciale, pecorino romano, and black pepper. A rich and creamy dish, symbol of Italian tradition.

Chifferi al Ragù
Tasty chifferi enveloped in a slowly cooked meat ragù, enriched with tomato, carrots, celery, and onion. Perfect for a family Sunday dinner.

Fusilli al Pesto Genovese
Fusilli tossed in a fragrant pesto made of basil, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. A fresh and aromatic dish typical of Liguria.

Pennette Rigate all’Arrabbiata
Pennette rigate in a spicy tomato sauce with garlic and chili peppers, flavored with fresh parsley. An explosion of flavors from Roman cuisine.

Pennette Rigate

500 g

Orsacchiotti

500 g

Rigatoni

500 g

Each pasta shape lends itself to different preparations, highlighting the culinary traditions of each region. Here are some classic recipes you can prepare with three types of pasta: Spaghetti, Orsacchiotti, and Rigatoni.

Spaghetti alle Vongole
Un piatto iconico della cucina napoletana, con spaghetti conditi con vongole fresche, aglio, olio extravergine di oliva, prezzemolo e un tocco di peperoncino. Un’esperienza di mare in ogni boccone.

Orsacchiotti ai Quattro Formaggi
Deliziosi orsacchiotti avvolti in una cremosa salsa ai quattro formaggi: gorgonzola, parmigiano, fontina e pecorino. Un piatto ricco e saporito, perfetto per gli amanti del formaggio.

Rigatoni alla Norma
Rigatoni conditi con una salsa di pomodoro, melanzane fritte, ricotta salata e basilico. Un classico della cucina siciliana che celebra i sapori del Mediterraneo.

Spaghetti

500 g

Chifferi

500 g

Here are some classic recipes you can prepare with two types of pasta: Chifferi and Spaghetti.

Spaghetti Aglio, Olio e Peperoncino
Un piatto semplice e veloce, ma ricco di sapore. Gli spaghetti sono conditi con aglio, olio extravergine di oliva e peperoncino, creando una combinazione perfetta per una cena veloce e gustosa.

Chifferi al Pesto Rosso
Chifferi conditi con un delizioso pesto rosso a base di pomodori secchi, mandorle, aglio, basilico e parmigiano. Un piatto che esalta i sapori della Sicilia, perfetto per un pranzo estivo.