Italian Pasta

Long, smooth, cylindrical pasta

Long, smooth, cylindrical pasta made with organic whole grain flour.

Ridged, short cylinder-shaped pasta, diagonally-cut

A type of pasta commonly known as bow-tie pasta or butterfly pasta. (smooth) Made with the finest Italian Durum wheat semolina.

Short pasta spiraling along an axis.

A flat pasta narrower than linguine. (smooth) Made with the finest Italian Durum wheat semolina.

A very thin variety of Italian pasta, with a diameter between 0.85 and 0.92 millimetres. Like spaghetti, it is rod-shaped, in the form of long stra...

A thick spaghetti-like pasta with a hole running through the center. (smooth)Made with the finest Italian Durum wheat semolina.

A type of pasta in the shape of a very large tube. Bronze-extruded. (rough) Bronze-extruded which gives surface a rough finish allowing the pasta ...

Small snail-shaped pasta with ridges. Made with the finest Italian Durum wheat semolina.

long, flat ribbons typically about 6.5 to 10 mm wide

Cylindrical type of lasagna generally served baked with a filling and covered by a sauce. (smooth) Made with the finest Italian Durum wheat semolina.

Ridged, diagonally-cut, short cylinder-shaped pasta made with organic whole grain flour. Certified by ICEA*, which ensures the traceabilityof produ...

A flat, thick pasta traditionally made of egg and flour. (rough)Made with the finest Italian Durum wheat semolina.

Spirali pasta in red (with tomato), yellow and green (with spinach).

Large, very broad, flat pasta noodles. Wider than egg fettuccine.

A flat pasta wider than linguine. (smooth)Made with the finest Italian Durum wheat semolina.