NEW TYPE OF PASTA ARRIVAL!!!

Looking for the variety of Pasta type? We are excited to announce that we are not only to in stock all the out of stock products, also we will have NEW type of pasta to introduce to our pasta foodies.

FUSILLO Al PEPERONCINO

Fusillo al pepperoncino contains durum wheat semolina pasta infused with hot chili pepper, using tradition Italian pasta making techniques of  traditional bronze dies and natural drying. If you love spicy, this will be your new lover. A touch of the spicy pasta that are form into corkscrew or helical shapes.

FUSILLI VEGETALI

Fusillo Vegetali contains three kinds of durum wheat semolina pastas made with beets (red), spinach (green), and tomatoes (orange). Colorful fusilli that are form into corkscrew or helical shapes. The colors are made by tomatoes, beets and spinach. This artisan pasta is very presentable and delicious.

Maccheroncelli al ferro

Maccheroncelli al ferro contains three kinds of durum wheat semolina pastas made with beets (red), spinach (green), and tomatoes (orange). If you ever tried our popular Strozzapreti, the new shape of Maccheroncelli al ferro is the similar one with different colors that made by tomatoes, beets and spinach.

Orecchiette

Orecchiette are a pasta type of Apulia , as region of Southern Italy. Their name comes from their shape, which resembles a small ear. It contains two kinds of durum wheat semolina pastas made with spinach (green), and tomatoes (orange). 

Penne Rigate

Who doesn’t like Penne? Finally we got our penne here in United States.

For who doesn't know Penne, Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Our Penne Rigate made with Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature.

 

Umbrichelli

Umbrichelli made with Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature. A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti. Thick and chewy, umbricelli pasta is traditionally made with a dough that does not include eggs, being prepared mainly with water and durum wheat flour, making it more compressed and harder to knead. Heavier in consistency, it is a type of pasta that goes well with heartier sauces such as a thick tomato, a cream sauce with mushrooms, or an earthy truffle sauce. 

Ziti Rigati

Zito Rigati made with Durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings. Ziti Rigati has a ridged surface, while regular ziti is smooth. Ziti is traditionally served in oven baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad.