The right pasticcio needs the right chef and of course the right pasta! No3s are used for pastitsio or with sauce, or even in a salad. They add an original look to the dish, whatever the recipe.
A short, spring-form pasta that skyrockets your enjoyment. You like it because it 'goes with everything', it adds a unique flavour to red and white sauces and is the ideal partner for a wide variety of salads. Ideal shape for salads.
Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto.
It is precisely the flattened section and slightly convex shape of this pasta that makes it perfect for trapping the sauce and bringing out all the different flavours.
It is excellent just with butter and sage, or combined with fresh tomato based sauces, with vegetables and aromatic herbs, or quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
It is also ideal with sauces made with shellfish and seafood and with "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Their well-known name, spaghetti, comes from the plural of the Italian word spaghetto, which means thin string. However, they tie in fantastically with Greek classics such as minced meat pasta, are loved by young and old alike, and are just as delicious plain, sprinkled with cheese or doused in red sauce!
One of the most popular short pasta shapes, distinguished by the hole in the inside. Its shape resembles a rosary bead. It is mainly used in meat or vegetable soups, in casseroles, in red sauces and in fasting recipes (e.g. octopus).
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen.
In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.
Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce.
Those who are into long pasta will know the difference, even if it's... thin! Classic because it belongs to the spaghetti family, slightly more delicate and thin than No. 6, Spaghetti No. 7 strikes an excellent balance between traditional recipes and modern cuisine, offering flexibility in our everyday cooking.
A typical shape of central Italy, particularly in the area around Rome, Bucatini are the perfect combination of long pasta, from which they have taken the length, and short pasta, from which they have taken the central hole, and have a texture that brings out the flavours of each sauce.
The most traditional shape of short pasta, known from grandmother's traditional recipes at family tables. With a shape reminiscent of a grain of wheat, a little 'thicker' than Orzo Medium, it also pours amazingly well and binds beautifully in giouvetsi or ragout. Just as delicious in more modern recipes: orzo with shrimp, orzo with caramelized onions and headcheese, or even orzo with pumpkin cream and feta!
Historically, official mention of the term "spaghetto" can be traced back to the first dictionary of the Italian language by Nicolo Tommaseo and Bernardo Bellini (1819). The word "spaghetto" was included as the "masculine singular diminutive of spago (thread)" and mention is made of "Minestra di Spaghetti" (spaghetti soup) which is pasta the size of a long, thin thread such as sopracapellini".
Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan.
Not lacking in elegance, this long pasta has a slightly wider silhouette, which invites you to test your culinary skills by exploring particularly original and delicious recipes: with pesto sauce and sun-dried tomatoes, with calamari, chilli and roasted tomatoes or with roasted cherry tomatoes and herbs, and the result will amaze you!
The most traditional short pasta shape, known from grandmother's traditional recipes. It is shaped like a grain of wheat and is very tasty in yuvetski, with lamb and in ragout. It is also ideal for orzo.
It's common knowledge that these streaks have a passionate relationship with sauces, holding all their ingredients together with proverbial skill! As their name suggests, they feature well-formed outer stripes that no sauce, white or red, can resist, offering dreamy flavours cooked for classic dishes. Furthermore, they can be used in the oven in souffles or even in fresh salads!
