Because of its distinctive shape, it is the pasta that excites children and is preferred by adults, as it offers unique appearances on the plate. MISKO Fogo pasta is used in modern recipes with white sauces with seafood, cheese or mushrooms. They are also excellent in pasta salads with mayonnaise and ketchup dressings. Give them a try and you're sure to tie yourself in knots with them!
Just like the shells you find on sandy beaches capture all your summer memories, this particularly elegant type of short pasta keeps all the "secrets" of your cooking skills well hidden inside. They "embrace" with love all kinds of cheeses, cold cuts and vegetable sauces, but they also lead the way in recipes with small shrimps, giving a refined look and taste to your table, on every occasion!
Chilopites are a type of traditional Greek pasta, made from durum wheat semolina and eggs. The dough is rolled into a thin sheet and then cut into small strips.
They are rightfully at the top of the list of traditional Greek pasta since they are inextricably linked to one of the most beloved and classic recipes of Greek cuisine, that of rooster with chilopites. Long and wide, they are also a wonderful companion to braised beef or chicken, they are uniquely combined with delicious crabmeat and even in their Spartan version with crumbled feta, they are the epitome of simplicity and taste!
Small, round balls of durum wheat that "roll" pleasantly in the mouth, leaving a full and juicy sensation of deliciousness! This "playful", fine pasta comes from Northern Greece, is delicious on its own, as an accompaniment to meat, and will also pleasantly surprise you in fresh salads with chicken and chickpeas, lentils or in a delicious soup with mushrooms and grated cheese!
Fusilli were born in central-northern Italy and their name comes from the spindle around which wool was wound. Their shape is characterised by three twisted fins forming a spiral that captures whatever sauce is used. You can't go wrong with Fusilli: they make the most elaborate and dense sauces resound but also simpler sauces always ensuring great results.
Fusilli adapt perfectly to rich meat or ricotta based sauces but reveal their multiform personality also in the freshness of salads: finely chopped vegetables, spices and tuna slide congenially among the spirals accompanied by the velvety notes of olive oil.
New Barilla Barley, ideal for traditional recipes such as casserole and modern recipes such as barley roti. It has a perfect flavour, with ideal "hold", when boiling and a perfect texture.
Tortiglioni is one of the many macaroni variations, one of the oldest shapes born in Naples. Their name has a precise origin: "tortiglione" is a characteristic design when working on a lathe which has a spiral scoring and this is what distinguishes them. Theirs is a particularly versatile shape and, at the same time, original, that by tradition prefers strong bodied flavours. Tortiglioni have an unmistakable elegance that comes from their simplicity. Their shape seems to have been created to hold the sauce that voluptuously penetrates inside and out, among the spirals of the scoring, to release its fragrance only in the palate. Pasta with its own personality, Tortiglioni love thick and full bodied sauces, whether they are sumptuous meat sauces or refined with a mushroom and cream base; they are also excellent for preparing oven baked pasta dishes.
Cannellonians are one of the first forms thought of by man. Already from distant times they were prepared from a mixture of wheat, water and salt, by cutting the fresh dough into a rectangular shape and then, to fill it, it was made into a roll and then baked.
