Newest Gourmet Dry Pasta

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These white and red bowties, Farfalline Bianco Rosso are beautiful and delicious to eat and they will maintain their color when cooked. Serve with a tomato or cream sauce to accentuate the colors. The Marella family makes pasta the way it was made hundreds of years ago: by hand. The colors are all natural, and take the spinach green, squid ink black, or hot pepper red traditional pastas a step further and combine a fantastic rainbow array of colors into one piece of pasta. This is a feat that... read more
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Your Price: $12.60
Sombreroni, or Mexican hats are beautiful to look at, and will add a splash of color to your dinner table. They come with round disks to set the stuffed hat on, and bake in the oven, drizzled with a sauce of your choice. This southern Italian pasta is made by the Marella family who makes pasta the way it was made hundreds of years ago: by hand. Their signature Sombreroni is folded by hand into the shape of a conical hat. These hats can be stuffed just like Italian home cooks have been doing wit... read more
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These delicate Tuscan straccetti (rags), made with carefully selected durum wheat semolina that includes the highly nutritious wheat germ, are versatile, and also delicious with prawns or shrimp. During cooking, the boiling water turns slightly green and releases a wonderful aroma of wheat. The products of the family-run Morelli factory, which was founded in 1860, are unique, the secret being an ingredient that is not found in most common types of pasta, which is wheat germ, the heart of the gra... read more
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These small zebra bowties, black and white striped bowties, are stylishly striped using dehydrated squid ink and they don't lose any of the inky black color when cooked. The black and white contrast makes for a very dramatic presentation. The Marella family makes pasta the way it was made hundreds of years ago: by hand. The colors are all natural, and take the spinach green, squid ink black, or hot pepper red traditional pastas a step further and combine a fantastic rainbow array of colors into... read more
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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 years ago: by hand. The colors are all natural, and take the spinach green, squid ink black, or hot pepper red traditional pastas a step further and combine a fantastic rainbow array of colors into one piece of pasta. This is a feat that is not s... read more
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Caserecce or Casarecce, (means home-made) is also called Strozzapreti. This pasta looks like a narrow, twisted and rolled tube, is best used when served with chunky sauce and can be used in a variety of casserole dishes. The Gentile Pasta Factory is one of the historic artisan factories that made the city of Gragnano famous throughout the world for its pasta. This small town was dedicated to the production of pasta and every family was somehow involved in this activity. Strolling through the str... read more
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This typical Ligurian pasta shaped into a medallion and is created from a sheet of pasta. It is engraved with the Genoese cross, the cruxetta, the coat-of-arms of its region (Genova), and a stalk of Ligurian wheat. Prepare this past with a butter sauce; it is also extraordinary with a creamy walnut sauce and pesto. The artisan pasta factory Pastificio Alta Valle Scrivia is nestled in the Apennine mountains in the village of Montoggio, just inland from the city of Genoa, in the Scrivia Valley, in... read more
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Trofie is a delicious classic northern Italian pasta from Liguria and is traditionally served with pesto alla genovese. Its delicate quality makes it ideal to bring out the delicate sweetness of the basil. The artisan pasta factory Pastificio Alta Valle Scrivia is nestled in the Apennine mountains in the village of Montoggio, just inland from the city of Genoa, in the Scrivia Valley, in the coastal province of Liguria, in Northern Italy. The production still takes place in the traditional way: m... read more
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Rigatoni pasta is one of the Italian tube based pasta and similar to penne and ziti. The difference is in the diameter of the tube and the presence or absence of ridges. Rigatoni has a large diameter than both ziti and penne and the edges are cut straight. This particular pasta is great for sauce that have large pieces of vegetable or meats as the tubes may be able to hold these pieces better. Rigatoni is also often used in casseroles.... read more
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Calamari pasta has the shape of rings of squid (calamaro in Italian). 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 consistency of the pasta, and whether you prefer the pasta to be 'al dente' or very 'al dente'. The package will show a minimum and a maximum cooking time on the package. Calamari is 11-13 minutes. Afeltra pasta is artisan, handmade and extruded through br... read more
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Afletra's Mezzoa Pacchero pasta is a rather thick, long tube that should be cooked 'very al dente', at least if you want to follow 'the old days'. This pasta is a mouthful and can be served with smooth sauces or with chunky sauce as the opening of the tubes is big enough for anything. The cooking time for Mezza Pacchero pasta is 12-14 minutes. Afeltra pasta is artisan, handmade and extruded through bronze, they way they did it centuries ago. This procedure gives the pasta an exceptional flavor, ... read more
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You guessed is right, this Italian Vesuvio pasta is named after the famous volcanic Vesuvius mountain. This pasta is made by Afeltra, located in Gragnano, Napoli; a company with state-of-the-art machinery, but continuing to respect the times and methods that are characteristic to the old Gragnanese tradition. Afeltra pasta is artisan, handmade and extruded through bronze, they way they did it centuries ago. This procedure gives the pasta an exceptional flavor, thanks to the rough, porous surface... read more
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Cuttlefish ink brings a beautiful grey/black coloring and sharp briny flavor to the spaccetelli pasta. Spaccatelli is a tube-shaped pasta that's been sliced down one side to cook more quickly, enabling you to create amazing Mediterranean dishes in no time. The cuttlefish ink spaccatelli pairs well with seafood; try a buttery sauce with roasted shrimp or a creamy sauce with salmon. Contrasting colors and flavors that complement each other. Sfoglini is a Brooklyn based producer of small batch, fre... read more
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Your Price: $9.50
Zucca, Italian for pumpkin, pasta has indeed the shape of a pumpkin with the top cut off, so it is a pasta with a pocket. If you were looking for a pasta that catches your delicious sauce, even the ones with small tiny pieces of meat and vegetables, look no further, Zucca is holding it for you. Sfoglini is a Brooklyn based producer of small batch, freshly extruded pastas made from some of the finest organic flours produced in America. Sfoglini are generations of ladies in Bologna who make pasta ... read more
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Your Price: $11.81
Nettles are edible flowering plants with tiny needles. After a quick blanch to neutralize their sting, Sfoglini purees them and they become part of the radiator pasta. A pasta that speaks for itself as far as shape is concerned. The radiator shape works well with thicker sauces. The robust flavor of the nettles, which is similar to spinach, but richer and more savory. Serve this seasonal pasta with ricotta & olive oil for a quick but delicious dinner. Sfoglini is a Brooklyn based producer of... read more
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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, buttery sauces especially that contain spinach. This pasta is made by the Marella family in Puglia in southern Italy; they make pasta the way it was made hundreds of years ago: by hand. Their manually processed pasta is magnificent and unsurpa... read more
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Scuccuzzu is a small rounded pasta, like a small pill, that was created when Ligurians moved to an island off the Tunisian coast in the 1500s, they learned to make scuccuzzu as an alternative to couscous. It was introduced to Italy when they moved to Carloforte on an island off the southwestern coast of Sardinia in the 1700s. This small pasta is most known for its use in all types of soups and broths, but you could experiment as an alternative to couscous, with butter and Parmigiano-Reggiano.... read more
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This tri-colored orzo pasta, from Indian Harvest, located in Minnesota, is a unique blend that consists natural colors created from durum wheat flour, red bell pepper and spinach powders. The colors are retained after cooking and make a great plate presentation; the color brighten even more after cooking, and the texture and flavor are delicate.Orzo is a great pasta for salads, as well as pilafs and soups, and at the same time as an alternative to rice. Preparation time is 10-12 minutes. ... read more
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Sa Fregula or Fregola Sarda is a type of pasta from Sardinia, made from durum wheat semolina that has been 'rolled' into tiny balls of 2-3 mm in diameter, then they are sifted and divided into small, medium and large; Fregola Piccola, Media and Grande. Our Fregola is the medium version. Finally the Fregola are toasted in an oven, resulting in a rich brown color and earthy flavor of the pasta. Some people call it the Italian couscous. For the preparation of this pasta it needs to be cooked a lit... read more
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Pici is a hand-rolled pasta from Siena in Tuscany; it's like a thick spaghetti, made in long strands that are twisted into coils before drying; once cooked they separate into individual strands again. The cooking time is 22 minutes for al dente. The porous nature of these pici nests makes them the perfect for any type of sauce, but traditionally it is served in Siena All'Aglione, with a tomato, garlic, hot pepper sauce. Also served with a meat ragu. This Pici Pasta is produced by Antico Pastifi... read more
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