Long Pasta

The Livera long cut specialties are made with the highest quality semolina and, in the colored versions, with the addition of completely natural vegetables and spices. The result is a range of colors and original fl avors for imaginative and creative dishes.
Drying time: 42h – Drying temperature: 52°C – Semolina Pasta Bronze die


“Mafalde”, originally from Campania, are produced exclusively with carefully selected durum wheat flour and are excellent with rich sauces.


“Bucatino” is a type of long pasta similar to a large spaghetti. Excellent if served with cheese and pepper.


The shape of “Fettuccia” is similar to a ribbon: they were created to rediscover the joy of feeling good at the table.


This format of long pasta is original of Genoa and very consumed in the Liguria region, Livera has chosen for you a rough surface that holds the sauce.

Linguine allo spinacio

“Linguina” with spinach is a typical Ligurian pasta with a delicate taste.

Linguine al limone

Thanks to its very delicate flavor, “Linguina al Limone” goes very well with seafood recipes.

Linguine al cacao

With its very particular taste, it is ideal with cream and cheese based sauces.

Linguine al peperoncino

This kind of pasta is ideal for simple, spicy and tasty recipes, especially with tuna.


“Spaghettone” is the symbol of Italy and Mediterranean cuisine.


These noodles are made with high quality semolina they have a rough surface to hold the sauce. Originally they were dried on wooden slats in the sun and wind.

Spaghetti al nero di seppia

These noodles with the addition of squid ink are typical of Sicilian cuisine. They are considered a delicacy by all.

Spaghetti Italia

With spinach, paprika and semolina these noodles witness Italian cuisine. It’s the way to remember and savor the origins of our diet and culture.

Spaghetti al peperoncino

Livera proposes a dish typical of southern Italy, creating for you spaghetti with paprika. In no time it will be easy to achieve a colorful and tasty dish.

Italian Flavors & Colors!