Dry Pasta

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 creamy... 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 shape and the... 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 lovely mouth... read more

This organic Croxetti pasta are shaped like disks or coins, created from a sheet of pasta and 'engraved' with the Genovese cross, the cruxetta, the coat-of-arms of its region (Genova), and a stalk of Ligurian wheat, which symbolizes their... read more

Foglie d'Ulivo is artisan dry organic pasta that is hand-molded into a shape resembling an olive leaf, and the beautiful green color comes from spinach. The green maintains a luminescent quality after cooking and has a delightful texture.Use with creamy,... 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 mm in... read more

This linguine pasta is wonderful. Great color for a impressive presentation. The squid ink that is used to infuse a black color into the Italian egg pasta leaves a slightly salty taste.Imagine what you can do with the black canvas. Serve with a creamy... read more

Afletra's Mezzoa Pacchero pasta is a smooth, rather thick tube of approximately 1 inch long, with a diameter of approximately 1 inch, that should be cooked 'very al dente', at least if you want to follow 'the old days'. This pasta is a mouthful and can... read more

Pappardelle is a flat pasta, cut into a broad ribbon shape. In width, the pasta is somewhere between tagliatelle and lasagna and is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar, and us also... read more

These colorful, small bowties, Farfalline Arcobaleno, maintain their luminous color when cooked. Serve with butter and parmesan, pesto, or a cream sauce, to show off their rainbow stripes.The Marella family makes pasta the way it was made hundreds of... read more