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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.
TAGLIATELLE
Originating from Emilia-Romagna and Marche regions, tagliatelle is a traditional ribbon-like pasta believed to have been popularized by the legendary chef Pellegrino Artusi in the 19th century.
SPAGHETTI ALLA CHITARRA
This square-shaped pasta is traditionally from Abruzzo, made by pressing dough through a "chitarra" (guitar-shaped instrument), which gives it its distinctive
texture.
texture.
PAPPARDELLE
This wide, flat pasta, is a staple in Tuscany and is often paired with rich, hearty sauces, especially game meat, reflecting its origins in rural Italian cooking.
FETTUCCINE
Meaning "little ribbons" in Italian, hails from central Italy, particularly Rome, and is often associated with the famous dish "Fettuccine Alfredo."
LINGUINE
Originating from Liguria, linguine, meaning "tongues" is a narrow, elliptical pasta often paired with seafood or pesto, symbolizing the region's coastal culinary traditions.
TAGLIOLINI
A thinner variation of tagliatelle, tagliolini is typically found in northern Italy, particularly in Piedmont, and is often served with delicate sauces like butter and truffles.
BUCATINI
Thick spaghetti-like pasta with a hole running through the center, originates from Lazio, and is famously paired with sauces like the rich "Amatriciana."
MAFALDA
Long ribbon-shaped pasta with ruffled edges, is believed to have originated in the Campania region of Italy and is named after Princess Mafalda of Savoy, reflecting its elegant,
regal appearance.
regal appearance.
BIGOLI
Thick, long pasta from Veneto, traditionally made with whole-wheat flour and served with a variety of rustic sauces, often including duck or anchovies.
TORTELLINI
This iconic pasta hails from Bologna and is characterized by its small, ring-shaped form filled with a savory mixture of meat or cheese.
TORTELLONI
Originating from Emilia-Romagna, tortelloni are large stuffed pasta similar to tortellini but filled with heartier ingredients.
TORTELLONE
Originating from Emilia-Romagna, cappelacci are large, hat-shaped pasta typically filled with pumpkin or other vegetables.
CAPPELLACCI
Originally hailing as early as 1584 from the Ferrara area in Emilia-Romagna, the name Cappellacci is said to refer to a type of hat that was worn by local peasants
CLASSIC SQUARE
Originating from the northern regions of Italy, ravioli are square or circular pasta pockets filled with various ingredients, from cheese to meat.
DOPPIO RAVIOLI
A type of ravioli featuring two layers of pasta, thought to originate from the Emilia-Romagna region of Italy, where it was traditionally made to hold richer, more complex
fillings.
fillings.
MEDAGLIONI
These large, round pasta shapes are typically filled and often associated with rich sauces, originating from regions like Emilia-Romagna.
MEDAGLIONLINI
A smaller version of medaglioni, medagliolini are delicate, round pasta filled with ingredients like cheese or vegetables, popular in northern Italy.
RAVIOLI DAUPHINE
A French-Italian creation, ravioli dauphine combines the classic ravioli shape with a delicate dough that incorporates potatoes, originating from the Dauphiné region in France.
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