Benedetto Cavalieri Maccheroni is a short, straight tube-shaped pasta made from durum wheat semolina sourced from the hills of Southern Italy. Similar to classic elbow macaroni but straight and slightly more substantial, this format is designed to hold sauce both inside and along its exterior.
The wheat used in Benedetto Cavalieri pasta is grown without chemical fertilizers and carefully selected for quality. The dough is slowly kneaded and extruded through bronze dies, giving the pasta its signature rough surface. It is then dried at low temperatures for approximately 40 hours — a traditional process that strengthens the structure of the pasta while preserving the natural character of the wheat.
Unlike industrial pasta, which is often smooth and glossy, artisanal pasta like Cavalieri’s maintains a textured surface with natural starch. This allows sauces to adhere more effectively, creating a richer and more satisfying final dish.
The tubular structure makes maccheroni especially suited for hearty and comforting preparations such as:
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Classic meat ragù
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Tomato and basil sauce
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Baked pasta with cheese
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Sausage-based sauces
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Creamy vegetable sauces
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Mac and cheese-style dishes
Because of its sturdy tube shape, maccheroni works best with sauces that have enough body to coat and fill the pasta rather than very light or oil-only dressings.