Cook al forno, perfect with meat sauces to fill the big shells.

Lumaconi are large, open pasta shells that are shaped like the shell of a snail, and often measure in about the size of a ping-pong ball. Made from organic durum wheat semolina (which has high digestibility levels) combined with only the purest spring water, the pasta is bronze-drawn for the highest quality, taste and texture. Ideal for cooking "al Forno" (baked), perhaps filled with crumbled sausage and scamorza cheese, or with gorgonzola and zucchini or of course - a classic spinach and ricotta.

Best matched with a full-bodied sauce, tortiglioni looks like a twisted, hollow macaroni.

One of the most famous pasta shapes from Naples this is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni. Made from organic durum wheat semolina (which has high digestibility levels) combined with only the purest spring water, the pasta is bronze-drawn for the highest quality, taste and texture. Eat with a creamy sauce, rocket and speck ham or with pancetta, ricotta and tomatoes.

Its name derives from the verb pappare - to gobble up - and we can\'t think of anything more appropriate! Pair with rich, meaty sauces, especially game.

Wide ribbons of pasta that are much thicker than fettuccine, pappardelle originates from the Tuscany region.Made from organic durum wheat semolina (which has high digestibility levels) combined with only the purest spring water, the pasta is bronze-drawn for the highest quality, taste and texture. Pappardelle works brilliantly with rich, meaty sauces and was traditionally served with chunky game. Perhaps you could pair yours with sausage, fennel and red wine, or for a vegetarian choice - wild mushrooms and taleggio cheese.

Slightly thicker than standard spaghetti, this is actually called "spaghettoni", and can handle slightly thicker, heavier sauces.

In Italian, spaghetti means \'little strings\', and this Spaghettoni is a thicker version of standard spaghetti, with a diameter of about 3mm. Made from organic durum wheat semolina (which has high digestibility levels) combined with only the purest spring water, the pasta is bronze-drawn for the highest quality, taste and texture. Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. As spaghettoni is significantly thicker than its more common counterpart, it can be paired with slightly thicker, heavier sauces. Try it with aubergine and tuna bottarga if you\'re feeling gourmet, or intriguingly, "con crema di patate" (a creamy sauce made with solely potatoes, garlic, parmesan and oil) if your larder is looking a little empty.

The perfect pasta for pairing with seafood.

Linguine - literally meaning little tongues - is a combination of spaghetti and fettuccine, linguine are elliptical rather than flat, but noticeably wider than spaghetti.Made from organic durum wheat semolina (which has high digestibility levels) combined with only the purest spring water, the pasta is bronze-drawn for the highest quality, taste and texture. It goes well with most shellfish (alloscoglio), for example, vongole, but other ideas include prawns, courgette and saffron or bottarga.

A unique, fresh flavour that pairs well with seafood.

This is no normal linguine. This is Italian pasta of the highest quality with added lemon for a truly unique flavour. This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. Eat it simply with a little Parmesan and good olive oil, or perhaps with some peas and prawns.

Real Gragnano pasta in fun letter shapes!

Authentic Italian pasta just got even more enjoyable. Let your kids experience the real deal in the form of alphabet shaped pasta. This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. Pair with simple ingredients that won\'t distract any attention away from the letters! Only for children over 3 years of age.

Quality Italian pasta, with the intense and unmistakable taste of the best summer truffles. Truly gourmet.

Truffles are a beloved ingredient in Italy, a country which produces some of the finest in the world. Their flavour is unlike any other and dishes including them are well-known for being incredibly gourmet. This is pasta made with 100% durum semolina wheat and water from the springs of Mount Vesuvius to preserve the traditional, natural flavours that brought pasta worldwide recognition. Due to its array of health benefits (it\'s rich in proteins and other macro-nutrients) and its particularly good cooking qualities, durum wheat has been an integral part of Mediterranean gourmet cuisine for centuries. Intensify the aroma by saving half a cup of the cooking water and adding it to your drained pasta. It will add even more flavour and texture to the pasta, which should be served with simple sauces such as oil and a sprinkling of Parmigiano or perhaps with a dash of cream of a few prawns.

Rigate refers to the ridged outer shell of the pasta, traditionally cooked al dente.

Classic, timeless type of pasta. Someone says that the “rigata” version is very popular in the South of Italy, where they generally like thicker and furrowed shapes that trap the sauce.

Butterfly shaped farfalle pasta is perfect for pasta salad recipes or to serve with simple tomato pasta sauces. Give it a try!

Literally ‘butterfly’ in Italian, this is pasta shaped like little butterflies or bow-ties. Certain pasta shapes hold different sauces better than others - cheese or rich tomato sauces cling well to farfalle because it’s a relatively small pasta shape with a large surface area. One of the first pastificios in Italy, la Molisana has opened their doors in 1912, with the philosophy to put quality and ingredients first. And their motto still stands today.

Best served with thick, chunky sauces.

Fusilli are the best known twisted pasta shape. These fusilli have two curls and a beautiful and delicate stretched shape. The texture is slightly thicker than normal. Try them with broccoli and pecorino cheese (Fiore Sardo).

A creamy texture with a gourmet filling that will seduce you bite by bite!

Stuffed pasta lends itself to so many options it really is a dish you could make on a daily basis and never tire of it. The pasta itself are panzerotti: freshly laminated egg and buckwheat soft pillows of pasta that are stuffed with a mixture of radicchio lettuce, speck cured meat, and ricotta creamy cheese. If you aren’t familiar with radicchio, it has a bitter flavor that is delicious both raw and cooked. Since the filling of this pasta is quite subtle and delicate, I simply used a brown butter mixture to sauce the pasta.

This is a must have for Lasagna lovers!

Our lasagna is made only by sheets of high-quality pasta. It is delicious when pre-cooked for a couple of minutes in boiling water and then finished in oven. Lasagne work best with meat sauces.

Perfect to make a comforting and delightful dish of stuffed pasta…try them with spinach and ricotta!

Cannelloni are rectangular sheets of pasta that are enfolded in a cylindrical shape and then stuffed. This cylindrical kind of pasta is usually filled with savoury stuffing, which might include ricotta, spinach or different kinds of meat. Afterwards, the dish is covered with sauce. The naming probably derives from cane. The cannelloni are mentioned for the first time in a text in the early twentieth century. Their popularity grew after World War II.

Convenient, delicious and cooked Cannellini Beans! They Just need to be drained and rinsed!

Canned beans just need to be drained and rinsed - then they\'re ready to use.Cannellini beans are from Italy and are creamy white in colour. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. It’s not just the beans, which have a better flavour and consistency, but the cloudy, suspicious-looking bean cooking liquid. This bean broth, full of starch and flavour not only preserves the beans well, it’s an ingredient in several of the recipes, giving flavour, body and consistency. They Contain Iron, Magnesium and Folate. They also are a Good source of protein.

Convenient, delicious and cooked Borlotti Beans! They just need to be drained and rinsed!

Borlotti beans are widely used in Italian cooking and have a meaty, chestnut, sweetish flavour with a smooth creamy texture. They work well in salads and casseroles. As long as the beans are cooked gently and seasoned properly there isn\'t much that needs to be done to them. Borlotti have such a delicate but distinct flavour they hold their own as well with steak as they do plaice. Borlotti Beans make the best beans on toast. but are also always happy in a soup.

Delicious and cooked Chickpeas. They just need to be drained and rinsed!

They\'re a great source of protein and fibre, so add more chickpeas to your diet... As a legume, chickpeas are considered both a vegetable and protein food, helping you hit two important food groups at once. These nutty beans are rich in a number of important nutrients that keep you well -- including protein, vitamins and minerals -- and they provide fibre too. Including chickpeas in your diet may play a role in reducing your risk of a number of chronic illnesses such as heart disease, diabetes and cancer!

Cooked and ready-to-eat!

Lentils make a convenient, tasty and high-fibre addition to both vegetarian and meat-based recipes. Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavours from other foods and seasonings, are high in nutritional value and are available throughout the year. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal.

This fresh tagliatelle are an ideal match with Bolognese sauce, meaty ragus or mushrooms. Ready in 5 minutes!

Tagliatelle are a traditional type of fresh pasta from Emilia-Romagna. Pastificio Fontana uses the finest ingredients to give the perfect elasticity, bite and structure and Italian eggs for that perfect yellow colour. This is as close as you can get to having a skilled nonna in the kitchen.

Perfect with tomato, red pepper and garlic sauces.

The factory Sorrentino has obtained the P.G.I. The PGI is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and its uniqueness depend on its geographical origin, the very place of its production. The certification PGI of Pastificio Sorrentino testifies the tradition of Gragnano production. Production takes place in the town of Gragnano and meets strict criteria.

To roll up long pasta it’s an art which every Italian knows; it’s a prelude of enjoyment which creates a taste explosion and a mess around you.

The factory Sorrentino has obtained the P.G.I. The PGI is a trademark of quality attributed in Italy to food and agricultural products. If a product is worth the PGI certification, it means that its quality and its uniqueness depend on its geographical origin, the very place of its production. The certification PGI of Pastificio Sorrentino testifies the tradition of Gragnano production. Production takes place in the town of Gragnano and meets strict criteria.

Pasta made of durum wheat drawn in bronze and dried slowly and naturally.

Best known for being served with clams (vongole).

Chitarra (‘guitar’ in Italian) is a pasta making tool made of a wooden framework with metallic strings attached to it, and it resembles a small guitar. These thick, square spaghetti are made by pushing layers of pasta dough down the strings of the chitarra, using a rolling pin. The metallic wires cut through the dough and shape it into noodles.