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DE CECCO, ORECCHIETTE, BULK
Orecchiette (little ears), also known as strascicati, are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. In the dome part, they are between 0.049′ and 0.053′ thick and between 0.054′ and 0.057′ on the rim. In Puglia, according to the homemade pasta tradition, the Orecchiette were made with flour, durum wheat semolina, and water. The small pasta chunks were dragged with the point of the knife forming a sort of shell and then turned up side down with the thumb tip.
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PAPPARDELLE’S, SQUID INK LINGUINE, 10 LB.
– Calamari Pasta with Arrabbiata Sauce
– Pasta Nero Delle Seppie
– Scallops and Pesto Atop Venetian Calamari Linguine
– Venetian Calamari Linguine with Poached Salmon Verde
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DE CECCO, MEZZI RIGATONI, BULK
Mezzi Rigatoni comes from the Campania region in southern Italy. They belong to the very short straight ridged pasta cuts. They are 0.925′ long and between 0.045′ and 0.048′ thick, with a 0.629 diameter. They are ideal combined with meat and vegetable – based sauces. Best are liquid based sauces able to to cling to the pasta’s ridges.
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RUSTICHELLA, ORECCHIETTE, HANDMADE
Orecchiette meaning little ears, is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning the ears of the priest.
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RUSTICHELLA, CASARECCIA, BULK
Also known as Cavatelli in certain areas of Italy, Casareccia, meaning home-style is very typical of the south of Italy and was orginally made by pushing the dough with a knife or a wooden pin. Cooking time: 10-12 minutes.
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CAPPELLO’S, GLUTEN FREE GNOCCHI, 10 LB. BULK
On the 29th of each month, it’s tradition in Argentina to eat gnocchi. It was here, on a very simple yet remarkable Patagonian farm, that Stacey learned to make the most delicious, light, fresh potato gnocchi. With organic potato flakes as our base, we make our dough using almond flour and egg as our primary ingredients. Cappello€™s gourmet gluten free gnocchi is not only fresh and savory, it€™s also easy to prepare; after the gnocchi floats up to the top of your boiling water, try sautÃing it lightly in your favorite sauce€”or just sauce and serve. All products are freezable.
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RUSTICHELLA, TROFIE, HANDMADE BULK
The most typical of Ligurian shapes, trofie are always served with pesto and green beans when in season. The name is derived from a Greek word meaning nourishment. Cooking time: 12-14 minutes.
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DE CECCO, TORTIGLIONI, BULK
Tortiglioni’s geographic origin is uncertain. They belong to the short, straight ridged pasta cuts. They are 1.889 long, between 0.041and 0.045 thick , with a 0.444 diameter.
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DE CECCO, LINGUINE, BULK
Linguine is a Ligurian specialty. They are flat and narrow like a tagliatella between 0.057” and 0.062” thick.
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RUSTICHELLA, SPAGHETTI, BULK
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like Carbonara and Cacio e Pepe to the vegetables. Cooking time: 9-11 minutes.
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CAPPELLO’S, GLUTEN FREE SPINACH & CHEESE RAVIOLI, 10 LB BULK
Introducing our mouthwatering Spinach & Cheese Ravioli! Does it sound familiar? Like something you’ve had before? Well, it’s not! Spinach and cheese may be a familiar combo for omelets and quiches, but this is the world’s first grain-free Spinach & Cheese Ravioli. We didn’t mess with this already amazing flavor combo but we totally messed with everything else about it by making it by hand from simple ingredients, packing it with protein, and freezing it fresh to cook up in 7 minutes and 30 seconds! If you’re seriously trying to tell us you’ve experienced this before, you must have been dreaming.
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CUCINA DELLA CUCINA, TRI COLORE TORTELLINI, 10 LB
Our Tri Color Mix, made with Parmesan, ricotta & Pecorino Romano cheeses and spices. Available in egg, spinach, and tomato pasta. They hold up perfectly on a restaurant line or for banquets.
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PAPPARDELLE, ORZO TUXEDO BLACK AND WHITE BLEND
Unique and elegant, this black-tie orzo product blends black Calamari and Plain Semolina Orzo. Always a favorite as an accompaniment to seafood dishes. This orzo blend was created for a special New Year’s Eve banquet of a local caterer. Their theme? All food served that night was dressed in formal black and white.
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RUSTICHELLA, RADIATORI
Ingredients: durum wheat semolina, waterMeaning “radiators” in Italian, this shape designed in the 1960s is reminiscent of the shape of car radiator metallic grills or home water-heaters. An amusing texture when cooked and much loved by children in Italy.Serve with arugula, sautéed onions, and chopped fresh tomato, or any sauce with finely chopped ingredients so that they will be trapped in between the ridges.
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DE CECCO, FETTUCINE BULK
Fettucine are part of the long, flat pasta family, it has a long nest shape, with a flat or almost flat section. It is between 0.040 – 0.043 thick. It is not easy to establish where this type of pasta originated from, which is popular all over Italy, albeit with different local names. Fettucine were probably originally from Lazio where they are the pride of all regional cooking.
