Pasta

Pasta

  • Egg Lasagne - A wide, flat sheet of pasta. Can be referred to either the type of noodle or to the typical lasagna dish which is a dish made with several layers of lasagna sheets with sauce and other ingredients


  • Strascinati - Pulled pasta shapes popular in southern Italy. They can be pulled over grooved boards or baking boards using a knife, 


  • Zitoni – Long 25cm dried pasta tubes, akin to giant bucatini, which are traditionally broken by hand just before cooking


  • Paccheri - Traditional Neapolitan pasta which looks like giant macaroni or, as some say, pieces of a cut-up garden ...


  • Gnocchi - The most common of which is classic potato gnocchi (Gnocchi di patate). They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.


  • Calamari - Small squid shaped pasta similar to calamari shaped squid 


  • Cannelloni - Tube shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide.


  • Cut Capellini – Also known as "little hairs", a very thin variety of Italian pasta, with a diameter between 0.85 and 0.92 millimetres (0.033 and 0.036 in). Like spaghetti, it is rod-shaped, in the form of long strands


  • Fettuccine - Fettuccine refers to a type of pasta shaped like long, flat ribbons. Indeed, the word "fettuccine" means "small ribbons" in Italian. It is a flat and thick pasta that can be either fresh or dried.


  • Egg Fettuccine - Made from egg and flour and is very easy to make at home, especially with a pasta machine. Fettuccine is often described as being one of the first types of pasta made, with the long noodles rolled out and hand-cut


  • Gluten Free Spaghetti - The pasta is made with corn and rice, is certified gluten free and has the great taste and texture you can feel good about including in your favorite pasta 


  • Whole Wheat Penne - Translates to the word “pen”, and gets its name from its shape – a short cylinder-shaped pasta that has angled edges. The shape was inspired by a quill. Penne complements virtually every sauce and are exceptional when paired with a chunky sauce.


  • Gluten Free Penne - Made with no artificial flavors, preservatives or synthetic colors. Gluten-free for a great alternative to traditional pasta. Corn and rice blend pasta imported from Italy. Use with white or red sauce and your choice of protein for an easy meal.


  • Gluten Free Gnocchi -A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked. Gnocchi are often served as a side dish for meat and poultry.


  • Mafaldine - Also known as reginette (Italian for little queens) or simply mafalda or mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine.


  • Millerighi -Large, thick Rohrnudeln. They are ideal for filling and for Mini Cannellonis. This pasta comes from Italy and is made from the best durum wheat semolina 


  • Orzo - has a uniform shape, though its taste and color vary depending on the addition of various vegetables to the ingredient. Plus, orzo's chewy and tender texture makes it easy to cook and great in so many recipes such as pasta salads, casseroles, or even soups.


  • Granfusilli - is a spiral or corkscrew shaped pasta. Because of its twists, it has grooves that are good for holding onto sauce. Fusilli pasta were originally developed in Southern Italy by rolling and setting fresh spaghetti around thin rods 


  • Stelline -is a star-shaped pasta. It is often used in soups for children due to its cute shape. Stelline's tiny size and hole in the middle give it a quick cook time. A larger version exists called Stelle or Stelloni.


  • Regine – Also known as “spaghetti with a hole”. Thicker than spaghetti and with a hole running all the way through the middle, regine is great for heartier cream and meat sauces. * Fortified with vitamins and minerals


  • Trivella -Trivelle or “cavatappi” are large, spiral-shaped pasta tubes. The are made with only the finest durum semolina and, as with all other Pastene pastas, boil to a perfect al dente in minutes. Trivella is great when tossed with vegetables in a pasta primavera. * Slow-dried to maintain its natural glutens.


  • Tubetti - A type of pasta that originated in the Campania region of southern Italy. The word itself is Italian for “little tubes," describing this pasta's shape. The pasta is commonly formed as long tubes ranging in diameter, but it is typically no wider than half an inch (1.3 centimeters)


  • Zitoni - Long dried pasta tubes, similar to giant bucatini. Zitoni are wider than ziti but both are 25cms in length. In Campania and other southern regions such as Puglia, this pasta is traditionally broken by hand, just before cooking. It is usually broken into 4 pieces but less or more are possible


  • Mista - Literally means mixed in Italian, as the package includes different pasta shapes. This assortment makes for delicious for the famous Neapolitan dish Pasta e Fagioli, a hearty stew made with beans, tomato sauce and pasta


  • Shells – Pasta shaped like a shell, popular with kids!


  • Spirali Fantasia - Made with the best quality durum wheat semolina. Manufactured in Italy, it is high in protein and rich in fiber. A must-have for your cooking and colored with the fine colors of the Italian Flag. 


  • Anelletti – Pasta type with ring shape, made with duram wheat, and very popular, similar to SpaghettiOs!
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