Bucatini Pasta is a thick spaghetti-like pasta with a hole running through the middle, perfect for rich tomato or cream sauce
This kind of Pasta is traditionally eaten in the Lazio Region, especially Rome, and is typically served with Amatriciana sauce, made with tomatoes and bacon.
Fusilli come from the most ancient pasta tradition of the Campania region, from the south of Italy.
According to the tradition, the curly shape reminds of the spindle to spin wool. In the past, they were made using a knitting needle.
The beautiful curly shape of the fusilli makes them the best match for any kind of sauce, the whole wheat flour only adds to the taste.
The word rigatoni comes from the Italian word rigato which means "ridged" or "lined", making sauces and grated cheese stick to it much better than its smooth-sided cohort. It\'s a particular favourite in southern and central Italian cuisine where it is widely used - especially in Sicily. Due to its shape and texture, rigatoni works well with either fairly thick cream or tomato based sauces as its shape holds the sauce well, so enhance it with simple ingredients and seasonal products like beans and mushrooms.
Cannelloni are the ideal kind of pasta for the most creative recipes! They have a cylindrical shape and are generally prepared with a salted filling and then put into the oven. They come from Emilia Romagna traditionally but there exist different variants from all Italian regions.
Try them with meat ragú!
Fusilli is a southern Italian word to indicate a kind of pasta similar to a spindle. Traditionally a knitting needle was used to form the spindle shape. Other dialectal denominations in the different regions of Italy are: curls in Calabria, incannulate in Puglia, turcinateddi or fusiddi in Sicily, maccarones a ferritus in Sardegna. Some families still prepare fusilli handmade according to the Italian tradition.
Try this pasta with tomato sauce, red pesto, genovese pesto or other vegetables sauces!
This pasta format is ideal for soups and broths, and, thanks to the mastery of pasta Garofalo makers, it will always be al dente.
This type of pasta is of very old and antique descent, and their names come from thimbles, ditali in Italian, the tools to protect fingers while sewing.
This Pasta originally comes from the land of Napoli, with its traditional curly edges.
The name was given in honour of princess Mafalda di Savoia
The curly edge makes for an extremely versatile pasta, and this Gluten Free version will allow anyone to have an amazing experience of flavour
This Pasta from the gulf of Genova, born to to be the other half of an amazing pesto alla genovese dish, is best paired with vegetable and fish sauces.
The flat shape and the rough texture are great to hold delicate and gentle flavours.
We suggest serving the Linguine al Pesto adding a bit of fresh pomodorini (tomatoes) that will add colour and texture to the dish.
Thanks to the twisted shape with the cut in the middle, this pasta perfectly combines with the sauce for an amazing taste experience.
The Gluten Free version is a great alternative for those who don’t want to give up on flavour
This format is a reinterpretation of the classical malloreddu sardo that connects this pasta to the sheperds’ tradition of Sardinia
The Caserecce remind of artisanal quality from their very name (Casarecce, in Italian, means homemade). This gluten free version is made for those who won’t give up the flavour of the traditional pasta.
The shape is twisted and open in the middle, to grab the sauce, and the texture is rough, for an amazing al dente experience.
These penne will bring to your table all the flavour of the ripe wheat.
The texture obtained through bronze drawing is accentuated by the finerighe (lines) and will hold the sauce like no other pasta.
Thanks to the high quality of the ingredients, the al dente cooking point is guaranteed.
The traditional recipe for this pasta is with a spicy tomato sauce.
Originally from Apulia, this pasta is now popular all over Italy, the perfect combination among tradition and innovation.
The roughness obtained with the bronze drawing process makes for a pasta that holds the sauce, for the best experience of flavour.
The tradition wants this pasta with Cime di Rapa, though we love a classic, it can go with all kinds of sauces.
A classic in the world of pasta, this Spaghetti with wholegrain rice flour may be Gluten Free, but they sure are full of taste.
Their amazing texture is a great match for both cold and warm dishes
The history of spaghetti is a very interesting one. Originally a simple dish, seasoned with only olive oil, pepper and cheese, while in 17th and 18th century tomato sauce became popular.
A nice testament to that is in a presepe (nativity scene) in Caserta, where we can see two farmers eating a spaghetti dish
Maccheroncini di Campofilone IGP are a dry pasta obtained from the processing of eggs and durum wheat flour
This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. Maccheroncini di Campofilone PGI are distinguished from other pastas by the thinness of the pasta sheets and the extremely fine cut: these characteristics allow for a limited cooking time, one minute in boiling water, but it is also possible to cook it directly in the sauce without boiling it beforehand.
Large flat pasta type cut into a broad ribbon shape
This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Pappardelle pasta is a wider version of tagliatelle, or fettuccine, making it suitable for rich sauces with mushrooms, ragu or even with game.
Ribbon-like strips pasta type, commonly served with pork or beef, as well as ragu alla bolognese sauce
This pasta type is prepared with exceptional artisanal care and dried at low temperature. Only premium quality durum wheat and free-range farm eggs, both exclusively sourced from Marche, Umbria and Tuscany, are used. The minimal cooking time, which takes less than two minutes, allows Pasta Marilungo to maintain its nutritional and organoleptic qualities. Famously paired with bolognese sauce (Ragu alla Bolognese), is a versatile option which can also be eaten with fresh pesto, or a mushroom sauce.
Made from the best corn and rice flours.
Long, flat and with a good width, fettuccine is a firm favourite. It literally translates to "little ribbons" and is especially popular in Roman and Tuscan cuisine. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). As it has a much larger surface area than other pasta types like spaghetti, fettuccine can withstand more creamy sauces and ragùs. Eat with pesto, asparagus and artichoke, or go all out with a milk-braised pork shoulder ragù.
Authentic Italian Fettuccine with the rich flavour of Porcini Mushroom
These tagliatelle are prepared with exceptional artisanal care and dried at low temperature. Only premium quality ingredients are used.This porcini mushroom pasta is particularly good with a meat ragù.