Manually processed white pasta unsurpassed in quality and flavor. Coralli shaped like tiny spiral tubes and is traditionally best suited for use in soups.
Texture of fresh al-dente pasta with wonderful home made flavor, sauce holds wonderfully in its folds.
A wonder home made flavor by Marella, possibly the best white pasta makers in the world. Large looping coils suitable for many sauces.
A delicately flavoured pasta produced from only natural ingredients. More delicate than commercial dry pastas. The Papardelle cut is a long flat pasta, approximately 1/2" in width. Works wonders with a meat ragu as well as a creamy white sauce.
A very thin, supple pasta. Maintains shape and flavor after cooking. Tagliatelle is a wide pasta and is used for ragus. Ragu Bolognese is always served with tagilatelle.
A corkscrew pasta twice as long as spaghetti with a thin hole down the center. Organic.
Succulent with a quick sauce of garlic, white wine and fresh clams. Finish with a sprig of parsley and a drizzle of good extra virgin olive oil.
A smooth, short tubular pasta so versatile, it's always great to have on hand. Made from stone ground durum flour from hard winter wheat and natural spring water, Rustichella d'Abruzzo pasta is the best we've tasted. A wonderful, dense, chewy pasta great with your favorite sauces.
Spaghetti is still the most popular and versatile shape. Perfect for a rich, meaty sauce as it is for garlic and oil, this coarse, thin noodle is a most traditional cut.
Dense, chewy pasta that is wonderful with all of your favorite sauces. Bucatini are thick, hollow strings. Traditionally served in bucatini all 'amatriciana, a spicy, pancetta based tomato sauce.
The hair of angels pasta. Pairs nicely with seafood sauces.
This square edged noodle is made by pressing sheets of semolina dough through tight rows of metal strings. Serve with sauteed julienned vegetables with lots of garlic!
This rich, nested pasta has a brilliant yellow color and is best served with cream or butter-based sauces.
A delicately rolled pasta, ridged on the outside, flat on the inside. Perfect with any sauce; very versatile in any kitchen.
Dense, chewy pasta wonderful with many sauses. Made from stone ground durum winter weat flour. A hearty egg pasta traditionally served with a rich ragu of rabbit, fresh porcini mushrooms, or veal.
Named after the guitar strings with which it was originally cut, this traditional shape is rectangular and thinner than spaghetti. High quality pasta with selected durum wheat semolina.
This delicious squid ink lasagne is perfect with seafood, including scallops, and other shellfish.
Meaning "little tongues," this cut has a long, flat surface. Ideal for pairing with light or seafood sauces.
Look for the thumbprints inside this hand-shaped pasta. The name means "little ears." Traditionally served with broccoli rabe, garlic and red pepper flakes.
Artisinal pasta with superior flavor, texture, and yield. Penne Rigate di Farro is excellent with tomato sauce and mushrooms, or olive oil and white beans.
Artisinal pasta with superior flavor, texture, and yield. Pennine Rigate di Farro is excellent with tomato sauce and mushrooms, or olive oil and white beans.
A slightly larger version of penne with ridges to catch more sauce. High quality pasta with selected durum wheat semolina.
All natural, artisinal pastas with superior flavor, texture, and yield. Spaghetti di Farro is wonderful tossed with olive oil, fresh herbs and garlic, or butter and freshly grated Pecorino Romano.
A wonderful home made flavor by Marella, possibly the best white pasta makers in the world. Manually processed white pasta unsurpassed in quality and flavor. Texture of fresh al-dente pasta with wonderful home made flavor.
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