A thinner spaghetti which is ideal for simple, delicate flavours such as crab, shell fish, bottarga, fresh herbs, or butter with a dusting of grated truffle.

Perfectly fluffy potato gnocchi made with rice flour. Serve with a tomato or cheese based sauce or with just a little butter or extra virgin olive oil.

It's thought this pasta shape was originally made by Neapolitan housewives by wrapping fresh bucatino pasta around a knitting needle.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 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.

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

Short, smooth, quill-shaped pasta. Although these penne are not ribbed, the artisan production methods ensure the rough and porous surface will still adhere well to sauces. Penne can be served with

This shape of short ribbed pasta tubes originates from the Lazio region. It will suit a wide range of sauces and ingredients and is well suited to oven-baked pasta dishes.

Riccioli is "curled" wavy pasta that is also known as campanelle or gigli, depending on the region. The undulating surface of these porous egg ribbons collects all the delicious sauce on the inside.

This unassuming small pasta will surprise you with how tasty and well-made it is. Produced in small batches, this Gnochetti Sardi is made with high quality durum wheat flour sourced from Puglia and

Light fluffy potato gnocchi made with durum wheat semolina.

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

These nests of superfine egg and semolina tagliatelle have been infused with the zest of Italian lemons. When cooked this pasta has a fresh lifting lemon aroma, subtle lemon flavour, and brilliant

Thicker than spaghetti, Pici is a traditionally hand-rolled pasta shape from Siena, Tuscany. Typical sauces that accompany Pici are: l'aglione, a tomato-based sauce that is combined with a particular

Fusilli di Pisa was the first new shape added to the Martelli range after 80 years. The spiralled pasta is said to have been inspired by the spiral staircase of the Campanile di Pisa, also known as

The word 'spaghetti' comes from ‘spago’ meaning string. It is the most common and perhaps the most loved pasta in Italy. Ideal with simple tomato and basil sauce, alla carbonara, with seafood, or

These large pasta shells are approximately 6cm wide with abut 60 shells to each 500g bag. Since they are handmade, there may be variations between them. Orecchiotte need about 20 minutes to cook and