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CAPPELLO’S, GLUTEN FREE BUTTERNUT SQUASH RAVIOLI, 10 LB BULK
It’s hard to find ravioli that’s dairy-free. Everyone seems to think ravioli has to be filled with cheese, but we prefer to think outside the noodle about what goes inside the noodle. We’ve interviewed hundreds of applicants for the job and are excited to welcome Butternut Squash Ravioli to our simple, real-food ingredient CREW! We’ve combined veggies with the creamy texture and subtly sweet flavor of Butternut Squash for the perfect complement to our grain-free, almond flour pasta. Who knew dairy-free ravioli could be so delicious? We’re pretty sure cows knew.
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CAPPELLO’S, GLUTEN FREE FETTUCINE, 10 LB. BULK
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
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CAPPELLO’S, GLUTEN FREE FIVE CHEESE RAVIOLI, 10 LB BULK
It’s hard to argue with cheese so we’re not going to. We got into a fight with brie and mascarpone once (unrelated dessert incident) and it didn’t go well at all. So we’re letting ricotta, mozzarella, parmesan, fontina and asiago cheese be a part of our delicious new Five Cheese Ravioli. Five may seem like a lot but you try telling one of them they’re not included! Plus, once we tasted them all together we knew they were the perfect combination for our delicious, restaurant-quality, handmade ravioli. They’ll probably still fight but we can’t hear them over the boiling water.
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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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CAPPELLO’S, GLUTEN FREE LASAGNA SHEETS, 10LB. BULK
Is there anything our Almond Flour Lasagna Sheets can’t do? Yes. Our accounting. We know because we tried. Bookkeeping aside, these sheets are flat out flat-noodle miracle workers. No pre-cooking is necessary. Just layer, bake, and relish in the glory of fresh, gourmet lasagna. Or anything really. Enchiladas, ravioli, manicotti, pappardelle, sweet and savory pies…the list goes on and on and on. And on some more. Until finally just when you think the list is going to end, it keeps going. Because stopping is the one other thing our sheets can’t do.
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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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CAPPELLO’S, GLUTEN FREE SWEET POTATO GNOCCHI, 10 LB. BULK
Our Sweet Potato Gnocchi comes to you by special request from the paleo community. Because they asked nicely, with both a cherry and sweet potato on top, we obliged. With zero added sugar, these little orange darlings hit all the right sweet potato notes. Not overpowering. Not too sweet. Just right. They’re so Goldilocks. Eat them as an entree or a dessert. Or both. It’s entirely up to you. Ahh, freedom. It’s as sweet as our Sweet Potato Gnocchi.
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CUCINA DELLA CUCINA, CHEESE TORTELLINI, 10 LB
Made with Ricotta, Parmesan & 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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CUCINA DELLA CUCINA, FETTUCCINE, 10 LB. BULK
These Little Ribbons, about 1/4 inch wide, have become the favorite of all pastas. Our Fettuccine is made not to stick and goes well with oil based sauces, marinara style sauces, and of course cream sauces, such as Alfredo.
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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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DE CECCO, CAPELLINI, BULK
This is thin rod shaped pasta; it is between 0.033′ and 0.036′ thick. The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
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DE CECCO, FARFALLE, BULK
Farfalle come from Lombardia and Emilia Romagna and are named after their bowtie shape, with a little frill right in the middle. They are 1.614′ long and between 0.052′ and 0.054′ thick.
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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.
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DE CECCO, FUSILLI, BULK
Fusilli belong to the very short straight pasta cuts; they are a speciality of the Campania region. They have a spiral shape; they are 1.614′ long, between 0.053′ and 0.058′ thick, with a 0.393′ diameter. Long ago, Fusilli were made with a traditional method, passed on from mother to daughter, by twisting with a swift and confident movement of the hands, a ‘spaghetto’ around a knitting needle. This movement resembled the one of a spinning machine. The word fusillo, as a matter of fact, comes from fuso, spindle or rod typical of knitting.
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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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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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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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DE CECCO, PENNE RIGATI, BULK
Penne Rigate are a specialty from Campania and belong to the diagonal, ridged pasta cuts. They are 1.535 long and between 0.044 and 0.050 thick.
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DE CECCO, SPAGHETTI, BULK
The popular Spaghetti format was born in Southern Italy and in those towns where the pasta making concentrated: Naples, Genoa and Liguria in general. The Spaghetto is the typical long rod pasta format with a round section with a diameter varying from 0.075′ and 0.078. Historically, the first official evidence of the name ‘spaghetto’ goes back to 1819 on the pages of the first Italian dictionary by Nicolé Tommaseo and Bernardo Bellini. This is how the definition starts off ‘singular masculin, diminutive of spago (thread)’ and with a mention to the Spaghetti soup: as thick as a thread of spago and as long as ‘sopracapellini’. In 1957 BBC broadcasted the first scientific documentary on their production. The following day BBC phone lines were chcked up with phone calls of people asking for more information on spaghetti producers and distributer in order to buy them.
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DE CECCO, SPAGHETTINI, BULK
This cut comes from southern Italy, specifically from Naples. It has a round section (long, thin round strands) and is between 0.045 and 0.046 thick.
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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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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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PAPPARDELLE’S, LOBSTER RAVIOLI IN PARSLEY FLECK DOUGH, 10 LB
Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of lobster into the neat little package of a ravioli. You simply won’t believe the taste!
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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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RUSTICHELLA D’ABRUZZO, CAPELLINI, BULK
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. With a diameter between 0.85 mm and 0.92 mm, this type of thin spaghetti is among the most popular ones of Rustichella d’ Abruzzo line.
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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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RUSTICHELLA, CHITARRA, BULK
Chitarra, meaning guitar in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing, producing a pasta of square shape. Cooking time: 14-16 minutes.
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RUSTICHELLA, FREGOLA SARDA, TOASTED, BULK
Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by rubbing the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color. Cooking time: 12-14 minutes.
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RUSTICHELLA, GARGANELLI, HANDMADE, BULK
Garganelli is one of the most typical pasta of Emilia-Romagna. The name comes from garganel, or the esophagus in the end of a chicken neck, a short tube with ridges all around. This pasta shape is made with a small square of egg pasta, wrapped around a pencil or a wooden stick, then rolled over a petine (weaver’s comb) or basket to give it the ridges on the outside. Cooking time: 9 minutes.
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RUSTICHELLA, LINGUINE, BULK
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
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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, PENNE RIGATE, BULK
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d’Abruzzo Arrabbiata, Amatriciana, or Norma sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.
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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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RUSTICHELLA, RIGATONCINI, BULK
The small version of rigatoni (ridged) tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes. Cooking time: 10-12 minutes.
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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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RUSTICHELLA, STROZZAPRETI, BULK
Known as Stringozzi, of Friuli origins, strozzapreti literally means priest stranglers, in reference to the popular belief of the great appetite of priests. Very uneven in texture with an unusual bite. Cooking time: 13-18 minutes.
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RUSTICHELLA, TORCHIO CAMPANELLI, BULK
Torchio, meaning press in Italian, is shaped as a grill or hydraulic press. The torch-like shape, also known as campane (bells), has different textures when cooked and will cup sauce beautifully. Serve with meat or vegetable ragù so that the sauce will be cupped in the shape. Perfect for Puttanesca sauce or with peas and sausage. Cooking time: 10-13 minutes.
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RUSTICHELLA, TRENNE, BULK
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
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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.
