This ribbon shaped pasta is commonly served with more delicate sauces, but we love it with everything from a spiced meat ragu to baked casseroles.
Shaped like the end of a zucchini or an open pumpkin, zucca pairs perfectly with any red or creamy sauce that will fill up the pasta pocket to deliver the perfect bite.
Campanelle, little bell in Italian, is shaped like a flower or horn and is delicious when served with a thick sauce or casserole and are a lovely option for pasta salad.
Traditionally called Conchiglie, each shell is about three inches in length and is ideal for ricotta, charred spinach, meat or other delectable fillings.
Commonly made in Sicily and southern Italy, Cavatelli’s curved shape and long rolled edge helps hold thicker sauces. Pair with a simple tomato sauce and ricotta, or sautéed garlic and broccoli.
This corkscrew shaped pasta is one of our most versatile and popular shapes. Pair with anything from a vodka sauce to a ragu, or make it the base of your next pasta salad.
This two inch strand of pasta resembles a rolled up scroll. A great substitute for ziti or macaroni and superb with a chunky meat sauce that will get wrapped in the folds.
These long hearty strands are the perfect base for the quintessential red sauce and meatball dish.
Small Conchiglie are ideal in mac ‘n cheese, Italian wedding soups, or as an alternative pasta in a baked dish.
Similar to spaghetti but with a hole running through the center, Bucatini is best prepared with a thinner sauce that can stream through the middle and topped off with pork and pecorino.
Traditionally called Radiatore, the ruffled edges capture every bit of your sauce and offer a superb bite every time. Great for thicker tomato sauces, ragus and mac’n’cheese.
Our macaroni are slightly larger than average, providing an ideal alternative to penne or ziti. This versatile pasta works in any dish, but is perfect in a casserole and of course in mac’n’cheese.
Known in Italian as ‘little thimbles’ this pasta is a shorter version of bucatini, approximately 1/4" in length and is the perfect base for minestrone soups or pasta fagioli.
Thicker than our spaghetti, Bigoli is traditionally made with buckwheat or whole wheat flour and works well with a ragu or wild game.
All of our pasta shapes can be made with a 50/50 blend of whole-wheat and semolina flour. We use only the highest quality local, organic whole-wheat flour to provide you with the most delectable whole-wheat pasta available.