Bronze-drawn durum wheat semolina pasta. Wrinkled and dusty at the touch: this is the pasta after bronze-drawing. The best even for experts.
Gluten-free pasta made using the best corn and rice flours. Best served with any sauce thanks to its versatility. Certified by the Italian Celiac Association (AIC).
Its name derives from the verb pappare - to gobble up - and we can't think of anything more apt! Pair with rich, meaty sauces, especially game.
Ever tried fusilli made with wholemeal spelt flour? They are earthy and delicious.
Luxury large tubed pasta, with more protein than normal pasta.
Perfect with tomato, red pepper and garlic sauces.
Bringing tradition to the table, it's ideal for chunky, rich sauces.
Quality Italian pasta, with the intense and unmistakable taste of the best summer truffles. Truly gourmet.
As a staple food of Italian cuisine, almost every Italian region boasts its own signature spaghetti dish. Now you can make your own gluten-free versions!
Square-ended, an intriguing twist on a classic.