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"anellini" (little rings) are a typical shape of pasta from Sicily. In tradition they are oven cooked ti prepare delicious timbales with ragù sauce, peas and plenty of cheese.
Caserecce is a smooth shape of pasta, rolled like a little parchment. It is typical of Sicily and other southern Italian regions. Caserecce are perfect with classic ragu sauce, even though its smooth and porous surface is ideal with every type of sauce, from traditional ones to the simpliest.
"Fusilli Pugliesi" is a type of Pasta typical of Apulia and it is great with every kind of condiment, in particular with fresh vegetables and meat based sauces.
Gnocchetti Rigati is a southern Italy's version of Gnocchi, and is made with durum wheat instead of potato flour but with the same shape.
The name "Zite" associates to this kind of Pasta the characteristic to be smooth like an other typical kind of pasta of Campania which have this name. Penne Lisce Zite, thanks to their shape, keep sauces inside and they are perfect with meat, sausages ans mushrooms sauces.
The name of this pasta comes from the Neapolitan dialect, where "ziti" means "bride and groom". In fact, traditionally, this shape of pasta was cooked for wedding lunches.
“Farfalloni” PGI by Fabbrica della Pasta are bronze - drawned and dried slowly at low temeperature.With its sinuous and charming shape, this giant kind of Pasta is 7cm large and 4cm high…dimensions never seen before!
The name of this shape of Pasta comes from the italian verb "pappare" meaning "gobble up" . It is a typical shape of pasta from Tuscany and it is characterized by a rough and porous surface which perfectly combines with rich sauces based on meat or mushrooms.
Tubettoni is a type of Pasta having cylindrical shape. It is typical of Campania and it is commonly used for baked recipes. They are great with ragu and tomato sauces.
Elicoidali is a type of Pasta having a striped tubular shape, resembling a propeller (“elica” in Italian). Thanks to its stripes it is perfect for lots of recipes. Excellent with fresh tomato sauce.
Tagliatelle Gragnano Pasta PGI (similar to Spaghetti but with a flat shape) is perfect with full bodied sauces, like meat, pesto or tomato.
Busiate made with Tumminia flour are a unique product, brings to the typical Sicilian spiral-shaped pasta the added value of being produced with this special flour, a very ancient wheat derived from typical durum wheat of Trapani
Orecchiette is the classic and traditional Apulian shape of Pasta. It has the appearance of little ears ("orecchie" in Italian), with thick veins on the surface.
Bucatini is a shape of pasta typical of Central Italy, in particular of the area around Rome. They are like big spaghetti but with a hollow in the center and are usually matched with simple but savoury, strong sauces like "cacio e pepe" or the famous "Amatriciana".
This famous shape of Pasta was born thanks to a particular anecdote. At the end of 19th century, little boys ("scugnizzi") used to pick up "minuzzaglia" (rests of pasta fallen down during the drying along the streets) on the floor. Sometimes they tried to keep them and when the owner of the pasta factory noticed it he punished them with a slap. Slap in...
It is said that the name Mafaldine was given to this pasta in honor of Queen Mafalda of Savoy, and for this reason they are also called "reginette" ("little queens"). The curled shape on the sides allows them to hold the sauce very well, adapting to rich sauces with meat or cheese.
For those who want to taste everyday the real flavour of italian handmada pasta, produced according to tradition, Fabbrica dell pasta presents 7 shapes for 7 Days
An ancient legend tells us about the birth of the pasta "ca pont", meaning with the point. Coming back home after his working day, a pasta maker saw his daughter sharpening a piece of long pasta in order to use it like a pen, dunking it in the inkpot's ink.
“Farfalle Giganti” ("Giant Butterflies" in English) by Fabbrica della Pasta are bronze - drawned and dried slowly at low temeperature.
This type of pasta looks like squid rings and it's typical of Naples region. It is perfect with fisch condiments and sauces. The porosity and unique taste of this pasta is the result of a traditional production method, consisting in bronze drawing and low temperature drying.
An ancient legend tells us about the birth of the pasta "ca pont", meaning with the point. Coming back home after his working day, a pasta maker saw his daughter sharpening a piece of long pasta in order to use it like a pen, dunking it in the inkpot's ink.