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Fusilli dei Preti (500g) - La Fabbrica di Gragnano

£2.90

Best served with oil-based sauces.

A slightly twisted type of pasta, a toned down fusilli. Aptly named dei Preti (which means of the priests), this intriguing variation is a surefire favourite for every guest.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 oil-based sauces that can slide down the swirls, such as pesto.

Cavatappi (500g) - La Fabbrica della Pasta

£2.90

Best served with both thin and chunky sauces. Ideal for a pasta salad.

The Italian word for corkscrew, it\'s s-shaped like its namesake and is thick and hollow. 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. The twists and spirals of cellentani allow it to embrace both thin and chunky sauces. The perfect choice for a pasta salad (pasta fredda) as it can hold both the oil and the pieces of other ingredients well.

Penne Lisce (500g) - La Fabbrica della Pasta

£2.50

Famous for its versatility as it retains all types of sauce.

Cylinder-shaped pieces, penne gets its name from the plural form penna, which means pen or quill.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. 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.

Spaghetti (500G) - Garofalo

£1.99

Probably one of the most popular pasta shapes, these long, thin spaghetti are extremely versatile and go with any kind of sauce, from meat to fish.

Thanks to bronze drawing this Spaghetti are rough to the touch thus holding very well the sauce, for an explosion of flavour.

The first mention of “Spaghetti” comes from the 1819th first Italian dictionary by Niccolò Tommaseo and Bernardo Bellini, where is described as ’a pasta thin as a twine’

The traditional Neapolitan recipe for this pasta is with clams

Penne Ziti Lisce (500g) - Garofalo

£1.99

One of the most traditional pasta format, the Neapolitan recipe for this shape is with Lard, San Marzano Tomatoes and chilli flakes

The slanted cut tip of the penne,though, are a great match for fish-based sauces

Thanks to bronze drawing, this pasta is rough and porous, great to the bite and full of taste

Spelt Fettuccine (250g) - Pasta Marilungo

£3.50

A delicious alternative to wheat pasta

Spelt is an ancient grain type with a delicious flavour and smooth texture. Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses, perfect with fish sauces, or with butter and white sauces made from soft cheeses and cream.

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

£4.99

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!

Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can\'t beat simplicity. 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). Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. There\'s spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. A contrast to its leading role alongside bolognese, it technically pairs better with smoother, olive oil-based sauces. Try a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all\'aglio olio e peperoncino (literally just pasta, garlic, chili and oil but surprisingly full-flavoured).