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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Fresh, Delicious and Fun! D'agostino pasta is created in Baton Rouge, Louisiana using an Italian pasta machine brought over by the Fresina family in 1920.
Artisan Pasta Handmade in the United States since 1926.
Chef approved pasta handcrafted using old-world Italian techniques through pure semolina and air-dried in our Louisiana wooden cellars.
Baton Rouge-based D'Agostino Italian Specialties, known for its air-dried hand-made pasta.
D'Agostino Spaghetti Pasta
A staple food in traditional Italian cuisine. This pasta is described as a long, thin, solid rod of pasta. It can be prepared in a large array of dishes but is traditionally served with tomato sauce, oil-based sauces, meat, and vegetables.
All D'Agostino pasta is made in-house using the "delicate" method developed centuries ago in Palermo, Sicily. Small quantities of pasta are extruded through bronze dies created specifically for each shape. The pasta is carefully looped over wooden rods, straightened, then air-dried in wooden cellars.
No microwaves. No preservatives. No additives. No artificial coloring.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.