The True Noodle
Since 1934!

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Just outside the beautiful Adriatic seaside city of San Benedetto Del Tronto, high in the hills of the Marche Region of Italy is the small town of Monte Prandone. Here originates a delicate and elegant pasta that is still made by hand in the old country tradition. After emigrating from Monte Prandone, August and Grace Bamonti founded Savoia's restaurant in 1934. Savoia's became well known for its authentic Italian cuisine especially its excellent homestyle pasta. The secret behind the delicate body and full flavor of this fresh egg pasta is its all natural ingredients and handmade preparation. Today's staff still prepares our homestyle pasta by hand as Grace did when it all began. Savoia is proud to continue the heritage of this old country tradition in all of its pasta products.

WHAT IS “TheTrue Noodle?”
“Experts say a truly exceptional noodle can be judged by color (a uniform light yellow is best), texture (resistant), taste (nutty) rapid cooking with superior and noticeable capacity to absorb sauce. ”[1]
“Commercial pasta is made with flour and water, and many imported brands are excellent. But for any flat noodles - fettucine, lasagna, cannelloni - there is nothing better than homemade pasta made with flour and eggs, rather than water.”[2]

The secret behind “the true noodle”is the unique old country tradition with which it is prepared. Savoia Pasta is made by hand daily with fresh eggs and durum flour, then air dried in our special drying room. The result is a high quality, all natural pasta with a long shelf life.

“In Italy, fresh pasta is made at home with plain flour and eggs. Water and oil are never added.

Semolina flour is only used in commercial dry pasta.”[3] 

At Savoia Pasta, we take pride in creating a dried pasta that retains all the qualities of fresh homemade pasta.  Similar to homemade pasta, our pastas are delicate bodied, full-flavored, rapid cooking (2-3 minutes-half the time of most  dried pastas) and have a “superior and noticeable capacity to absorb sauce.”[4]
[1]The Wall Street Journal, May 10, 1994 [2]The New York Times Cook Book, 1990 [3]The Renaissance of Italian Cooking, 1989 [4] The Wall Street Journal, May 10, 1994

Choose from a variety of beautifully wrapped seasonal baskets.

We now ship via FedEx throughout the U.S. Includes Overnight, 2- and 3-day delivery upon request.

Savoia © 2014

The Savoia cookbook is available for presale!
"A Taste of Grace"
Visit our order page

1-800-TO-PASTA (867-2782)

Savoia Pasta - "The True Noodle"


The Savoia cookbook is available for


"A Taste of Grace"

Visit our order page