Bigoli
Bigolo is an extruded long and thin tube-shaped pasta. It resembles spaghetti but is much thicker. Just like spaghetti, it goes well with all kinds of sauces.
Bigoli
Water, eggs, durum flour
7 minutes
All sauces
Bigolo is an extruded long and thin tube-shaped pasta. It resembles spaghetti but is much thicker. Just like spaghetti, it goes well with all kinds of sauces.
Caserecce
Caserecce is a tube-shaped pasta with a little twist. Caserecce originates from Sicily, but quickly became popular in all of Italy. It's a perfect pasta for any pesto recipe.
Caserecce
Water, eggs, durum flour (available in spelt version)
2 minutes
Pesto, cheese sauces, vegetables, fish
Caserecce is a tube-shaped pasta with a little twist. Caserecce originates from Sicily, but quickly became popular in all of Italy. It’s a perfect pasta for any pesto recipe.
Cavatelli
Cavatelli are small-sized pasta shells that are hollow inside. The name translates as "little hollows". Due to its nature, it is a very versatile pasta that goes well with almost any sauce.
Cavatelli
Water, eggs, durum flour (available in spelt version)
2 minutes
Tomato-based sauces, arrabbiata, ragu', vegetables, pesto, fish, cheese sauces, salad
Cavatelli are small-sized pasta shells that are hollow inside. The name translates as “little hollows”. Due to its nature, it is a very versatile pasta that goes well with almost any sauce.
Fusilli
Fusilli is a short, corkscrew-shaped pasta. The name supposedly stems from fuso, which translates as "spindle" due to the method of its production. The twisted and spiral shape of fusilli is perfect for embracing both simple and complex sauces.
Fusilli
Water, eggs, durum flour
2 minutes
Tomato sauces, arrabbiata, vegetables, pesto, salad
Fusilli is a short, corkscrew-shaped pasta. The name supposedly stems from fuso, which translates as “spindle” due to the method of its production. The twisted and spiral shape of fusilli is perfect for embracing both simple and complex sauces.
Gnocchi
Gnocchi are small, soft dough dumplings of various thicknesses. They go well with simple sauces like butter, fresh herbs (like sage) and Parmesan cheese. Last but not least, they are so quick to prepare!
Gnocchi
The ingredients are a secret but we guarantee they are 100% organic!
1 minute
All sauces
Gnocchi are small, soft dough dumplings of various thicknesses. They go well with simple sauces like butter, fresh herbs (like sage) and Parmesan cheese. Last but not least, they are so quick to prepare!
Maccheroni
Maccheroni is another type of short ridged, tube-shaped pasta with a slight curve. The most famous recipe is the maccheroni and cheese.
Maccheroni
Water, eggs, durum flour
2 minutes
Tomato-based sauces, arrabbiata, ragu', vegetables, pesto
Maccheroni is another type of short ridged, tube-shaped pasta with a slight curve. The most famous recipe is the maccheroni and cheese.
Mezze maniche
Mezze maniche comes from North Italy. Its name freely translates as "half-sleeves" since it is recommended to eat in the spring and summer seasons. However, we will not judge you if you want to eat it in the mid-winter time.…
Mezze maniche
Water, eggs, durum flour
2 minutes
Tomato-based sauces, arrabbiata, ragu', vegetables, pesto, fish
Mezze maniche comes from North Italy. Its name freely translates as “half-sleeves” since it is recommended to eat in the spring and summer seasons. However, we will not judge you if you want to eat it in the mid-winter time. It holds well both lighter and stronger sauces.
Paccheri
Paccheri are very large and smooth tubes. They originate from the regions of Campania and Calabria and are ideal for heavier sauces. Additionally, they can be prepared in an oven with cheese and tomato sauces or meat-based compositions.
Paccheri
Water, eggs, durum flour
2 minutes
Fish, tomato-based sauces, arrabbiata, ragu', vegetables, pesto, cheese sauces
Paccheri are very large and smooth tubes. They originate from the regions of Campania and Calabria and are ideal for heavier sauces. Additionally, they can be prepared in an oven with cheese and tomato sauces or meat-based compositions.
Pappardelle
Pappardelle is a very broad, large thin pasta noodle which originates from the region of Tuscany. Its versatile character enables combining it with all types of sauces.
Pappardelle
Water, eggs, durum flour
2 minutes
All sauces
Pappardelle is a very broad, large thin pasta noodle which originates from the region of Tuscany. Its versatile character enables combining it with all types of sauces.
Penne
Penne means "quill" in Italian. The name refers to its tubular shape with angled ends that resemble a pen point. Penne is a short, ridged pasta that goes well with the finest of sauces.
Penne
Water, eggs, durum flour
2 minutes
Tomato-based sauces, arrabbiata, pesto, ragù, vegetables, salad
Penne means “quill” in Italian. The name refers to its tubular shape with angled ends that resemble a pen point. Penne is a short, ridged pasta that goes well with the finest of sauces.
Ravioli
Ravioli are Italian dumplings with a filling inside. To make our ravioli we use water, eggs, durum flour and a filling made of seasonal vegetables mixed cheese (ricotta or goat's cheese). We also offer vegan ravioli made without eggs and…
Ravioli
Water, eggs, durum flour, seasonal vegetables with ricotta cheese or goat cheese (vegan version: without eggs, fillings made using potatoes)
1-1.5 minutes
Tomato-based sauces, butter with rosemary, thyme or sage
Ravioli are Italian dumplings with a filling inside. To make our ravioli we use water, eggs, durum flour and a filling made of seasonal vegetables mixed cheese (ricotta or goat’s cheese). We also offer vegan ravioli made without eggs and with potatoes as a substitute for cheese. Ravioli taste best with tomato-based sauces or simple sauce made of butter and aromatic herbs like rosemary, sage or thyme.
Spaghetti
The queen of all pasta: spaghetti. It's a versatile type of pasta that goes with almost anything. However, the winners are simple tomato sauces, arrabbiata or ragu'.
Spaghetti
Water, eggs, durum flour
1.5 minutes
Tomato-based sauces, arrabbiata, ragu'
The queen of all pasta: spaghetti. It’s a versatile type of pasta that goes with almost anything. However, the winners are simple tomato sauces, arrabbiata or ragu’.
Tagliatelle
Tagliatelle is a long and flat type of pasta. While it originated in the northern regions, it is now popular all over Italy, especially in Emilia Romagna region. Tagliatelle is a wonderfully versatile pasta, which can handle any sauce really…
Tagliatelle
Water, eggs, durum flour
1 minute
Tomato-based sauces, ragu', vegetables, fish, arrabbiata
Tagliatelle is a long and flat type of pasta. While it originated in the northern regions, it is now popular all over Italy, especially in Emilia Romagna region. Tagliatelle is a wonderfully versatile pasta, which can handle any sauce really well.
Taglierini
Taglierini is a long and flat type of ribbon pasta. It is similar to tagliatelle, however thinner (2-3mm wide). One could say it's the smaller sister of tagliatelle. The typical way to serve it is with butter and truffles. It…
Taglierini
Water, eggs, durum flour
1 minute
Tomato-based sauces, ragu', vegetables, fish, arrabbiata
Taglierini is a long and flat type of ribbon pasta. It is similar to tagliatelle, however thinner (2-3mm wide). One could say it’s the smaller sister of tagliatelle. The typical way to serve it is with butter and truffles. It goes really well with light sauces, fish, special delicacies or is a great addition in soups.
Tagliolini
The name "tagliolini" stems from an Italian verb taglie which means "to cut". It is a thin ribbon pasta, as long as spaghetti, however, it is only about 2-3mm wide. Traditionally, it was served in soups. It goes best with butter and…
Tagliolini
Water, eggs, durum flour
1 minute
All sauces, butter and truffle
The name “tagliolini” stems from an Italian verb taglie which means “to cut”. It is a thin ribbon pasta, as long as spaghetti, however, it is only about 2-3mm wide. Traditionally, it was served in soups. It goes best with butter and truffles.
