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


Pennette al pepperoncino is the spicy version of penne, 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 cylinder-shaped.

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Vermicelli, the Long Pasta Leonessa, made from durum wheat semolina. a traditional type of pasta round in section similar to Spaghetti, It is typically thicker than Spaghetti. A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables or any ingredient, as you like. 

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Riccioli Vegetali contains tree kinds of durum wheat semolina pastas made with beets(red), spinach( green), and tomatoes ( orange).

Very similar in shape to fusilloni, rotini spiral, and rotelle pasta, the Riccioli Pasta is formed into many layers of ridges, spaced closely together that spiral upward. Becuase of its unique shape, it is good pasta for holding a variety of different pasta sauces.

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Rigatoni made with durum wheat semolina and water, pasta made from drawing bronze and dried at room temperature.

Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved , though not as curved as elbow macaroni. Rigatoni characteristically have  ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square to the tube walls instead of diagonally. 

Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. 

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The Leonessa Fusillo Corto Napoletano keeps the ancient Neapolitan tradition, Leonessa repeats classic Neapolitan formats, mixing with the same skill that once the simplest ingredients, only water and durum wheat flour, but using the most modern manufacturing techniques. 

Fusillo Corto Napoletano is a particular form of pasta, which was once produced by hand with "Fusilli", the typical iron tool long about 30 cm around which a strip of pasta was wrapped and rolled up with decisive movements up to take the classic spiral shape. 



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