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Penne Rigate (500g) - Pastificio Carmiano

£2.80

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.

Tortiglioni (500g) - Pastificio Carmiano

£2.80

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.

Rigatoni (500g) - Pastificio Carmiano

£2.80

Rigatoni (’being augmentative’ in italian) which means "ridged" or "lined". Its namesake ridges make better adhesive surfaces for sauces & grated cheese. That’s why they are best served with thick cream or tomato sauces.

Spaghetti Chitarra (500g) - Pastificio Carmiano

£2.80

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.

Penne Lisce Gragnano IGP (500g) - L'Oro di Gragnano

£2.60

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.

Pasta for Kids "Letterine" (500g) - La Fabbrica della Pasta

£2.90

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.

Organic Linguine (500g) - L'Anima di Grano

£2.90

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.

Organic Spaghetti (500g) - L'Anima di Grano

£2.90

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.

Organic Pappardelle (500g) - L'Anima di Grano

£2.90

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.

Organic Tortiglioni (500g) - L'Anima di Grano

£2.90

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.

Gluten-Free Tubettone (500g) - La Fabbrica della Pasta

£4.99

A delightfully versatile pasta, tubetti are short, ridged tubes that are great for soups. Also known as ditali ("thimbles") we love this bead-shaped pasta in pasta e fagioli (pasta and bean soup).

Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC).

Mezze Penne Rigate Gluten-Free (500g) - La Fabbrica della Pasta

£4.99

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).

Half the size of traditional penne, but with the same versatility. Cylinder-shaped pieces, penne gets its name from the plural form penna, which means pen or quill. The rigate, on the other hand, means ridged and adds to the pasta rustic texture. Fully gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet and has been certified by the Italian Celiac Association (AIC). Especially popular in northern Italy and in Campania, where it is prized for its ability to absorb and retain any sauce on its surfaces - inside and out, due to its hollow insides and ridged outer edge.

Rigatoni Gluten-Free (500g) - La Fabbrica della Pasta

£4.99

Why give up pasta, this gluten-free rigatoni are just as good!

A mix of corn, rice and quinoa flour to make the most exquisite, artisanally made gluten-free pasta we have tasted. Copper-extruded to respect the tradition of pasta in Gragnano, we think that you will mistake this gluten-free version for a regular one! They suite particularly well chunky meat and fish sauces. Try it with your next carbonara and you might be surprised!

Gluten-Free Paccheri (500g) - La Fabbrica della Pasta

£4.99

Made from the best corn and rice flours.

A "paccarià" is the local dialect for a big "slap", which sounds extremely onomatopoetic in Italian, and thus the pacchero was named. Fully gluten free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC).

Orecchiette (500g) - La Fabbrica della Pasta

£2.90

Famously from Puglia. Best served with thick sauces.

The trademark of the Puglia region, orecchiette literally translates to little ears. Supposedly, everyone in Puglia has big, bent thumbs from speedily pressing the pasta into little ear shapes when they make it, which is where its name comes from. 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. A full-bodied disc shape allows it to perfectly capture the sauce. The most famous dish using the pasta is certainly orecchiette allecime di rapa, which combines it with seasonal greens like turnip tops or tender stream broccoli, and a touch of garlic.