Pasta

Pasta

The finest pastas, and pasta flours, imported from Italy, for your cucina.
FBN-P001
Pasta from Frantoio Bonamini in Veneto. Mezza Penne pasta is ridged with angled cuts. Perfect fork-ready size for holding sauces.
$6.75
VCD-026
Last packs! Vicidomini pasta comes to us from Castel San Giorgio, near Naples, in Campania. This family business that has been making pasta since 1812. Nero di Seppia - classic black spaghetti made with squid ink. Striking presentation, gourmet taste. Was $10.25.
$9.50
RST-030
Bucatini is a hollow, thick spaghetti. It’s glorious with Amatriciana, Cacio e Pepe, and Carbonara.
$8.95
RST-027
Capellini, also known as Angel Hair, is crafted from durum wheat semolina and pure Apennine mountain spring water.
$8.95
RST-029
The classic, wide pasta Egg Pappardelle, is often served with Bolognese or Ragu with Porcini mushrooms.
$8.95
RST-020
Orzo means "barley" in Italian because of its grain-shape. This pasta, shaped like a melon seed, belongs to what Italians called Pastina: pasta that is used in soups. This orzo from Rustichella d'Abruzzo keeps its shape and texture and has a pleasurable bite and texture.
$8.95
RST-028
Cestini translates as baskets, but also looks remarkably like shells. Ideal for meat ragu, sauce with finely diced vegetables or baked macaroni and cheese.
$8.75
RST-001
Primo Grano meaning “first grain” in Italian, was an idea of the famed Rustichella master pasta-maker Gianluigi Peduzzi, who wanted to bring back the flavors of authentic pasta made with 100% Abruzzo grown wheat. Featured in NY Times.
$8.95
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