When you think of Italian food, pasta is the centerpiece. And when you think of truly exceptional pasta, the kind that transforms a simple plate into an unforgettable dish, Giuseppe Cocco is a name that stands out.

Nestled in the picturesque village of Fara San Martino, Pastificio Giuseppe Cocco carries forward a legacy built on time, using traditional techniques and equipment (their oldest pasta extruder dates back from 1930!). This is not mass-produced pasta. This is pasta made the old-fashioned way, with care and respect for every step.

We had the chance to visit the factory this past Spring. Come with us as we dive into the world of Cocco!

A Legacy Born in 1916

The story begins with Domenico Cocco, who at just 14 years old started working in a pasta factory in 1916. His natural talent earned him the nickname Mastro Domenico, and over time he dedicated himself completely to the craft, learning the secrets of the trade from seasoned masters. In time, he passed those same lessons on to his son Giuseppe.

In 1944, after World War II, Giuseppe Cocco faced the difficult task of rebuilding what had been destroyed. Among the rubble of bombed factories, he salvaged pieces of the original machines used by the pasta makers of his father’s time. Those machines were restored and brought back to life, and many are still in use today. His efforts were more than just rebuilding equipment, they were about preserving an entire way of making pasta, rooted in tradition and quality. Today, the factory remains a family affair, being run by his son, Lorenzo Cocco, and the younger generation.

The Four Essential Ingredients

Giuseppe Cocco knows quality matters, and the difference is in the details: the texture that holds sauce just right, the structure that stays al dente, and the pure wheat flavor that allows every ingredient in a dish to shine. That’s where Cocco pasta excels, because every aspect of its production is designed to enhance not just taste, but the full eating experience.

The ancient pasta masters of Fara San Martino believed that four elements were essential to great pasta: wheat, water, air, and processing. These remain the foundation of every Cocco product today.

Durum Wheat Semolina

Giuseppe Cocco uses only carefully selected durum wheat semolina known for its high protein content, strong gluten structure, and clean growing conditions. Every batch of semolina flour that arrives at the factory is sent to QA to ensure its gluten content is appropriate. This obsession with durum wheat is key to create the perfect al-dente, never mushy texture of artisanal pasta.

Water

The water used in Cocco’s pasta isn’t just any water. Sourced from the Verde River springs in Fara San Martino, it’s cold, pure, alkaline, and naturally rich in minerals that help preserve the flavor and integrity of the dough. Back in the 1900s, this same water was even used to generate electricity for pasta production!

Craftsmanship & Bronze Dies

From mixing the dough to cutting the shapes, every step of the pasta-making process is conducted slowly and with intention. The dough is kneaded slowly and at a low temperature, then extruded through traditional bronze dies, which give the pasta its rough, porous surface, perfect for gripping sauces. Cheaper pasta brands use Teflon molds to accelerate the speed of extrusion – a shortcut that yields “slippery” pasta that does not grip sauces.

For long pasta shapes such as spaghetti, the Cocco team uses a special technique involving two small circular bronze dies. This keeps the pressure steady and consistent, ensuring that each strand is the same size and quality.

Mountain Air & Static Drying

Drying is one of the most delicate and crucial phases in pasta production, and the air in Fara San Martino is ideal for it. Cocco’s pasta is slowly dried at low temperatures (around 115°F) for up to two days, using static drying cabinets modeled after early 20th-century designs. This method helps preserve the flavor, texture, and nutritional contents of the pasta – and makes it easier to digest. Mass produced pasta rush this key step – they dry their pasta in 3 hours only, at a whopping 194°F.

The Process: From Semolina to Pasta

1. Mixing – Semolina is combined with cold spring water in slow-turning mixers to form a firm, homogeneous dough.
2. Shaping – The dough is pressed through bronze dies to create traditional shapes like penne and tagliatelle. There are only 3 extruding machines at Pastificio Cocco, and they all date from 1920 to 1950.
3. Drying – The pasta is then laid out on wooden frames and dried in static dryers for up to 48 hours under the careful eye of a master pasta maker. Long pasta such as Spaghetti is draped over wooden poles to dry.
4. Quality Control – Each piece is inspected manually and tested for consistency, texture, and cooking performance.

A Shape for Every Dish

Today, Pastificio Giuseppe Cocco offers more than 60 pasta shapes, including specialty cuts and egg-based varieties made with free-range eggs and no artificial coloring. Whether you’re looking for pasta that clings beautifully to rich ragù or one that holds its structure in a chilled pasta salad, there’s a Cocco shape to elevate any dish.