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.

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

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

Busiate is a traditional pasta shape native to Sicily. Its shape slightly resembles an old-fashioned telephone cord, and its name derives from "busa", which is a long pin or a long blade of straw—a

La Mischia is a semi-wholegrain pasta obtained from a blend of ancient durum wheat varieties. The pasta offers a wholesome and textural experience, and is presented in a beautiful hand-wrapped

Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and eggplant. It combines very well also with several sauces like

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

These nests of superfine egg and semolina laganelle have been infused with real porcini mushroom. When cooked this pasta has a accentuated mushroom aroma and flavour, and an earthy colour. This

This diamond-shaped pasta is also referred to as 'sagne' in the mountainous parts of Abruzzo, Molise and Lazio; and it resembles 'maltagliati' rough-square/rhombus cut pasta shapes from northern

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

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.

Casareccia have an 'S'-shaped profile allowing them catch and hold the sauce. Serve this pasta with rich meat and tomato-based sauces.

These thicker spaghetti strands make a satisfying, meaty cooked pasta. Serve it with sauces such as all'Amatriciana, Cacio e Pepe, or alla Norma and with white cream or butter based sauces.

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

Fregola is similar in appearance to couscous, but it is in fact a pasta which is produced with coarsely ground semolina and water rolled into irregular pearls of pasta which are dried in the sun and

**BEST BEFORE 15/5/21** Pizzoccheri is a typical dish of the mountainous Valtellina region of Lombardy. It is a flat, short pasta made from semolina and buckwheat which is cooked with cabbage, potato