Dry Pasta

Bucatini Pasta is like a hollow thick spaghetti; a pasta that is perfect for thick meaty sauces. This dry pasta needs to be simply stirred in boiling water for 9-13 minutes. It tastes delicious when sauteed with crispy pork, garlic, onion,... read more

Calamaro or Calamari pasta has the shape of rings of squid. The large short rings are easy to hold sauces with large pieces of meat, vegetable, fruit etc. Since every shape of pasta requires a different cooking time, depending on the... read more

Many regions in Italy have their own special pasta shape, Casarecce or Caserecce is one of them. It simply means home-made and it is from Sicily. The pasta look like a twisted tube, a twisted towel if you like and it is great for chunkier and... read more

Cavatappi Pasta is a corkscrew pasta, or a twisted ridged hollow tube. It is also know under a lot of different names. Cavatappi can be prepared with a huge variety of sauces, from creamy to the more chunky sauces. Because if the corkscrew... read more

Cavatelli Pasta is a pasta from the southern regions of Italy. It is often served with thicker sauces and does also great in casseroles and salads. The ribbed shell is like a small hot dog bun that is curved along the ling side. It has a... read more

Fregola Sarda is a Sardinian pasta, that has a lot of similarities with couscous or Acini de Pepe. Big difference is that the Fregola Sarda is toasted. It is a pasta made from durum wheat semolina that has been 'rolled' into tiny balls of 2-3... read more

The name gemelli derives from the Italian word for twins, but Gemelli are not twin tubes twisted around one another, as they may appear to be. This pasta is a single s-shaped twisted strand. Severino pasta is extruded through brass dies and... read more

Linguina is a thick, artisan Linguini type pasta; lingue translates into tongue. Thin and flat pastas are great for a thicker sauce like Bolognese or other meaty sauces. Afeltra pasta is artisan, handmade and extruded through bronze, they way... read more

It will be no surprise that this pasta is named after the old fashioned radiators. This small condensed shaped pasta is an ideal candidate for thick sauces. Imagine, the sauce getting into all the ridges and; a lot of sauce in each and every... read more

Reginetti pasta originates in Naples, reginetti or mafaldine pasta, means 'little queens', a contribute to the Princess Mafalda of Savoy from the 12th century. This organic ribbon shaped pasta is beautiful to behold and complements any... read more