Orzo translates as barley as this pasta resembles grains of barley. It is used all over Italy often added to soups and broths. And as with grains, it can be used in salads.

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.

These wide, classic noodles show off this pasta's silky quality. Pappardelle goes well with slowly cooked, meaty or vegetable-laden sauces. Rustichella's egg pastas are full-flavoured and luscious in

From the Italian word tagliare, meaning "to cut," as tagliatelle are traditionally hand-made and cut with a knife. Wider than fettuccine, this pasta is mostly associated with Bologna, but today is

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

The wide flat shape of pappardelle is particularly popular in Central Italy where it is served with tomato-based sauces of porcini mushroom, game meat and poultry.

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

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

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

Farfalloni translates to large butterflies and is a typical shape from Campania. Use this shape with simple tomato-based sughi. They are also popular used in cold summer salads with tuna, olives and

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

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

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

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