Dry Pasta

Cavatelli Pasta a relatively small pasta shell that curved and the long side is rolled, kind of resembles tiny hot dog buns. It is a pasta from the southern regions of Italy. This pasta shape is often served with thicker sauces and does also great in... read more

This typical Ligurian pasta shaped into a medallion and is created from a sheet of pasta. It is engraved with the Genovese cross, the cruxetta, the coat-of-arms of its region (Genova), and a stalk of Ligurian wheat. Prepare this pasta with a butter... 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

Vesuvio is a short twisted pasta that pairs wonderful with smooth sauces or ones with small pieces of meat and/or vegetables as the ridges of the 'mountain' shaped pasta will fill up. Afeltra pasta is artisan, handmade and extruded through bronze, the... read more

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 will do the trick. Zucca, Italian for pumpkin, pasta has indeed the shape of a pumpkin with the top cut... read more