Spaghetti is still the most popular and versatile shape. As perfect for a rich, meaty sauce as it is for garlic and oil, this coarse, thin noodle is the traditional cut in Neopolitan kitchens.
A hearty egg pasta traditionally served with a rich ragu of rabbit, fresh porcini mushrooms, or veal. This is an off the vine staple.
A smooth, short tubular pasta with pointed ends that is so versatile, it’s always great to have on hand. We love this one, baked with a ragu sauce, sausage and cheese in layers…
Egg Lasagne Sheets
Rich, eggy noodles for your lasagna recipes.
Translates to “little tongues”. Great with a sauce of garlic, white wine and clams. Finish with parsley and a drizzle of extra virgin olive oil.
A butterfly shape, great for a pasta salad.
Large, ridged shells. Stuff them with creamy ricotta fillings and bake.