Cavatelli are short rolls of pasta, approximately 2 cm long. They are a traditional shape of the Puglia region. Serve them with wilted rocket or spinach, tomato, garlic and chilli, or with a light

Fricelli are long scrolls of pasta, approximately 6cm long. When cooked that are a delicious, toothsome pasta with an almost meaty texture.This is a traditional shape is hand rolled so there maybe

La Genuina retain the ancient hand-made spiralled shape for their fusilli pasta. They have also infused the hard durum semolina with squid and cuttlefish ink. The resulting pasta has a subtle seafood

A genuine gluten-free alternative to semolina pasta. This fusilli shape can be used with your favourite pasta sauce.

A genuine gluten-free alternative to semolina pasta. BiAglut Spaghetti can be served with your favourite pasta sauce or pesto.

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

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

Maccheroni is a short, ribbed, tubed pasta perfect for serving with rich and hearty sauces made with beef, lamb, pork or game meats. It also suits typical Tuscan ingredients such as flavoursome

Martelli Spaghetti is often cited as one of the best in the world. A true artisan-made pasta, it has a satiating full wheat flavour and a solid structure which means even if you overcook it

Spaghettini is a long, very thin, pasta which is best served with light delicate sauces made with seafood, vegetables and herb pestos. Try it with the classic aglio, oglio and pepperoncino (garlic,

Orecchiette translates to 'little ears' and are a traditional shape of the Puglia region. The curved shape of the pasta is perfect for trapping and holding sauces and flavours. They are best known

Orecchiette translates to 'little ears' and are a traditional shape of the Puglia region. The curved shape of the pasta is perfect for trapping and holding sauces and flavours. The tricolori is a

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 and alpine cheese.

Alphabet semolina pasta is made from organic ingredients especially for children. Kids love them served with just a little butter or extra virgin olive oil, but they can be combined with simple

Bucatini are a thick spaghetti with a hollow centre. They are traditionally used for the dish Bucatini all'Amatriciana and rich, robust pasta sauces.

Bucatini are a thick spaghetti with a hollow centre. They are traditionally used for the dish Bucatini all'Amatriciana and rich, robust pasta sauces.