Classic formats

"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?

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

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.

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.

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".

Spaghetti is the most famous and versatile type of pasta in Italian cuisine. It lends itself well to all kinds of sauces.