Rice Pasta & Pulses
Deriving from Latin penna (’feather’ or ‘quill’), and is a cognate of the English word pen. Made of durum wheat drawn in bronze and dried slowly & naturally. Thanks to its namesake ridges, it’s best for sauces, such as pesto, marinara, or arrabiata.
Coming from the word torquere (’to twist’), thanks to the spiral shape. Pasta made of durum wheat drawn in bronze and dried slowly and naturally.
Larger than fusilli but sharing the same characteristic design from, they best pair with light, smooth sauces which will cling to the twists, such as pesto.
Valfrutta Garden Peas in Water
Valfrutta Garden Peas are picked and canned on the same day, which retains the typical sweet and delicate flavour of the earliest produce. Full of protein and fibre, Valfrutta Peas make healthy eating tastier.
Valfrutta Steamed Peas are available in a 160 g can 3-pack.
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.
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.
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.
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.
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.
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.
This is \'the\' Tortelloni for anyone with a sophisticated taste. The burrata and black truffles filling will give an intense experience of flavour. Don\'t just take our word for it: awarded by the guild of fine food in 2018, these Tortelonni are a must try for any foodie.
The big brother of tortellini, Tortelloni are a traditional filled pasta from northern Italy, made from scratch in the kitchen of the amazing Pastificio "la Tua Pasta" made using tradiional methods from Vicenza in Veneto.