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All our pasta is created with high-quality semolina, imported from Puglia, Italy.
TROTOLLE
Originating from the Calabrian region, Trotolle are short, twisted pasta shapes that are ideal for robust sauces and stews.
TORTIGLIONI
This pasta, with its deeper ridges, is similar to rigatoni and is often used in robust, chunky sauces.
TORCHETTI
Hailing from the northern regions of Italy, Torchetti are twisted pasta shapes resembling small torches.
RIGATONI GROSSO
This larger version of rigatoni is characterized by its wide, ridged tubes and is commonly used in hearty Italian dishes.
PACCHERI LISCI
Large, smooth tubular pasta from Naples, Paccheri Lisci is often filled or served with hearty sauces.
PACCHERI RIGATI
The ridged version of Paccheri, Paccheri Rigati is also from Naples and is designed to hold onto sauces more effectively.
PACCHERO ONDULATO
Originating from Naples, Pacchero Ondulato is a wide, ridged tubular pasta that is often used in hearty sauces and seafood dishes.
PENNE RIGATI
Originating from Campania, Penne Rigati features diagonal cuts and ridges, making it great for holding sauces.
MEZZE RIGATONI
These shorter, ridged tubes are a smaller variant of rigatoni, perfect for baked dishes and casseroles.
MALFADINE
Similar to Mafalda but slightly wider, Mafaldine is often used in creamy or tomato-based sauces.
GOMITI
Known as elbow pasta, Gomiti is shaped like a curve and is often used in baked dishes and salads.
FUSILI
Originating in Southern Italy, Fusili is spiral-shaped pasta that holds sauces well due to its grooves.
GNOCCHETTI
A smaller, smooth version of gnocchi, gnocchetti are often associated with the Sardinian region.
GNOCCHI
Originating from Italy, gnocchi are soft dumplings made primarily from potatoes, flour, and sometimes eggs, with roots traced back to Roman times.
DITALINI
Small tube-shaped pasta, originates from Naples and is often used in Southern Italian soups and minestrone due to its ability to absorb flavours while maintaining a satisfying texture.
CONCHIGLIETTE
These small shell-shaped pasta pieces, a diminutive version of conchiglie, are ideal for salads and light dishes.
CAVATELLI
Shaped like small shells, is a traditional Southern Italian pasta, especially popular in Apulia and Calabria, where it's often served with a variety of vegetable-based sauces or meats.
CASARECCE
Casarecce, originating from Sicily, are short, twisted pasta pieces that resemble rolled sheets and are excellent for holding sauces.
CAMPANELLE
This bell-shaped pasta, which translates to "little bells," hails from southern Italy and is known for its fluted edges, making it perfect for holding onto sauces.
CALABRISELLI
This lesser-known pasta from Calabria is small and tubular, often used in traditional dishes that highlight the region's rich flavors.
CALAMARATA
Resembling calamari rings, Calamarata is a traditional pasta from Naples that is typically made from semolina and is commonly served with seafood sauces.
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