Pasta

"Rigatoni" is one of the most popular forms of pasta in Italy. See below our recommendations on the right seasonig.

Weight: 500 g

How to prepare pasta as an italian nonna?

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

"Taccozze" is a traditional pasta format from the Molise and Abruzzo region. In the past, this pasta was made by hand so its shape was very irregular.

"Fusilli" is one of the four most popular pasta among Italians (spaghetti, penne, fusilli e rigatoni).

Caserecce" are formed by two strands of twisted pasta. These small twists of pasta are versatile because their shape perfectly retains the flavour of the sauce while maintaining the firm "al dente" texture. The twists allow it to embrace both refined and simple sauces.

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

Fusilli" is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different parts of Italy. See our tips below.

Fusilli is one of the four most popular pasta shapes among Italians (spaghetti, penne, fusilli e rigatoni). They are called in different ways in different regions of Italy. See below for tips on how to best combine this pasta format.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Meat sauces, fish, vegetables, cheeses and various vegetables are always able to exalt the taste and offer surprising aromas and flavours.

The spaghettone made from durum wheat semolina of the Saragolla* variety is bronze-stretched and dried at a low temperature to preserve its nutritional qualities. The stone moulding process allows to respect the characteristics of the grain and to obtain more nutritious flours that retain all the nutrients (vitamins, essential oils, enzymes and mineral salts).

The "conchiglie" are a delicate and elegant format that collects the creamy sauce like the lid of a treasure chest. The wide cavity retains the flavours of the sauces and brings them to the palate with all their intensity.

"Tubetti" are very suitable to accompany legumes and vegetable-based dressings.

The 'sedanini' take their name from the 'grooved' appearance resembling celery sticks.

One of the main characteristics of long narrow pasta is its ability to adapt perfectly to any type of accompaniment. Sauces with meat, fish, vegetables, cheese and various vegetables are always able to enhance the taste and offer interesting aromas and flavours.

Caserecce made with stone-ground Saragolla durum wheat semolina, bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. Caserecce are formed from two twisted strands of pasta. This shape allows the pasta to perfectly retain the flavours of the sauces and keep its 'al dente' texture. The semi-spiral shape of caserecce makes it possible to embrace both refined and simple sauces.

The gnocchetti, made with stone-ground Saragolla durum wheat semolina, are bronze-drawn and dried slowly at low temperature to preserve their nutritional qualities and hold. The gnocchetti are a small format that can be easily combined with fish, tomato or vegetable sauces.

Paccheri are a classic pasta format used in Neapolitan cuisine, usually accompanied by rich and tasty sauces. They can be seasoned with fish, meat, vegetable sauces or even stuffed and baked.

Tubetti" is a short pasta format with ancient origins: of Neapolitan origin, it was later highly appreciated in Genoa. They are ideal for soups and minestrone. The "tubetti" not only satisfies lovers of rich and full-bodied sauces, but also those who prefer delicate sauces.

Gnocchetti" are the most widespread pasta format in Sardinia and one of the oldest (called "malloreddus"). They look like small striped shells about two centimetres long that can be seasoned with all kinds of sauces: from tomato sauce to white sauce, there are no limits to the imagination.

The "penne lisce" are bronze-stretched and dried at low temperatures to preserve their nutritional qualities and ensure that the dough retains its natural porosity which absorbs the seasoning. The artisanal "penne lisce" thus break the stereotype that "smooth penne is slippery and does not retain the sauce".