Large spirals of pasta that are great for trapping and holding sauces. Believed to have originated in Southern Italy, use fusilli with any tomato-based sauces.

It's thought this pasta shape was originally made by Neapolitan housewives by wrapping fresh bucatino pasta around a knitting needle. These long strands of curly pasta with a hollow centre plate up

These small open shells of pasta are typical of Sardinia where they are often served with a sausage meat and lots of pecorino cheese.

Light fluffy potato gnocchi made with durum wheat semolina.

These nests of superfine egg and semolina laganelle have been infused with premium grade saffron. When cooked this pasta has a accentuated saffron aroma and flavour, and a brilliant yellow colour.

Linguine are like slightly flattened spaghetti that originate from Liguria. The extra surface area of each strand makes them ideal for serving with basil pesto and simple tomato sauces.

Linguine made with cuttlefish ink for a subtle seafood flavour and beautiful black lustre. Naturally pairs well with all seafood sauces.

Lumaconi translates to big snails and indeed this pasta looks like large snail shells. The can be filled with ricotta and spinach, or meat ragu and oven baked, or cooked and serves as regular pasta

Paccheroni are large ribbed tubes of pasta that originate from Campania. They are often served with rich, hearty sauces. They can also be filled and baked flat or upright. Try with smoked salmon, or

A mini Pandoro presented in a collectible gift tin.

Panettone flavoured with dried figs and chocolate. Presented in Rustichella's limited edition artigianale packaging

A classic panettone with candied citrus, sultanas and dark chocolate drops. Presented in Rustichella's limited edition artigianale hand wrap packaging

Pasta al ceppo, meaning "pasta rolled by a stick," has the same size and shape of a cinnamon stick. This delightfully chewy, meaty pasta keeps its unusual shape when cooked and captures the sauce in

Quill-shaped pasta with a smooth surface. Best combined with simple pasta sauces and pesto.

Penne pasta is believed to have originated in Campania where it is served with a spicy all'arrabbiata sauce, or alla puttanesca. The surface ribbing enhance the pasta's capacity to adhere to any

Pennette are a slightly smaller than regular penne. This shape is believed to have originated in Campania where it is served with a spicy all'arrabbiata sauce, or alla puttanesca. The surface ribbing