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PARTANNA, BUSIATE PASTA
This pasta takes its name from busa, the Sicilian word for the stem of ampelodes mosmauritanicus, a local grass. Its rugged texture will cling to any pasta sauce, for an extra flavorful dish.
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CUCINA DELLA CUCINA, PAPPARDELLE
The widest noodle we make, about 3/4” wide. We suggest you use traditional style sauces with this type of pasta.
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RUSTICHELLA, LEMON TAGLIOLINI, EGG
Sicilian lemon zest brightens this supple egg pasta in a shape similar to fettuccine, granting it a sweet aroma and subtle notes of citrus. Cooking time: 3-5 minutes.
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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, TORCHIO TRUMPET
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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DE CECCO, CONCHIGLIE RIGATE
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy. They are named after their shell-like shape and are normally 1.535 long and between 0.045 and 5.511 thick. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
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CUCINA DELLA CUCINA, POTATO PARMESAN GNOCCHI
Fresh Potatoes blended with hand grated Parmesan, imported Pecorino Romano and a bit of Ricotta. Tastes great sautéed in extra virgin olive oil.
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LE VENEZIANE, PENNE RIG CORN, MOLINO DI FERRO
The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work with any sauce. It taste just as good as (some say better than) regular wheat pasta. Le Veneziane corn pasta embodies Italian pasta making traditions at its best. It is a food that has been specially designed for those with gluten intolerance. The excellent cooking qualities ensure that this pasta tastes great and is easily digestible.
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RUSTICHELLA, CALAMARATA
Resembling calamari rings, this pasta is very famous in Campania and Southern Italy. It is produced on Saturdays because the drying process needs to last 40 hours. Cooking time: 12-14 minutes.
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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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DE CECCO, CAVATAPPI
Cavatappi (corkscrews) belong to the family of dried, whimsical shaped pasta with their tubular, curled or corkscrew shape. The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it. Cavatappi are about 1.417 long and between 0.036 and 0.040 thick.
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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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DE CECCO, SPINACH TAGLIATELLE
Tagliatelle belong to the long pasta family, thay have a flat or almost flat section, they are 0.021 thick and 0.220 wide. They originate from the Northern Italian regions, in particular from Emilia where they are well established in the culinary and gastronomy tradition.
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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.
