A classic of the Italian tradition, Pens are perfect for all recipes, from the classic pasta with sauce, to the pasta salad, until to gourmet recipes.Cooking time: 8 minPieces per carton: 10
With theirs deep scratches, the Tortiglioni are perfect together with a thick seasoning, ideal for pasta alla norma or with ragù.Cooking time: 10 minPieces per carton: 10
One of the most traditional formats of Italian cuisine, Fusilli are perfect to be served with a classic basil pesto or with pistachio pesto.Cooking time: 6 minPieces per carton: 10
Typical of the trapanes traditionand, the Busiata is famous for its characteristic helical shape, ideal for typical Sicilian dishes, as the "pasta chi sardi" o to "pasta chi masculine".Cooking time: 10 minPieces per carton: 10
Smaller than Rigatoni, recognizable by the scratches on the surface, the Rigatoncini, they have one full-bodied consistency, and are great for pasta alla norma.Cooking time: 8 minPieces per carton: 10
One of the most traditional formats of Italian cuisine, Fusilli are perfect to be served with a classic basil pesto or with pistachio pesto.Cooking time: 6 minPieces per carton: 10
The smooth thimble, it is a very common format in the Sicilian tradition, loved by young and old, perfect for the pasta alla norma, for the pasta and patayou or for fish first courses.Cooking time: 6 minPieces per carton: 10
Twins, they are a format reminiscent of the busiata, but that has the advantage of cook faster, perfect for fast and tasty first courses.Cooking time: 6 minPieces per carton: 10
With their deep grooves, the Tortiglioni are perfect together with a thick seasoning, ideal for the pasta alla norma a col ragout.Cooking time: 10 minPieces per carton: 10
Typical of the Trapani tradition, the Busiata is famous for its characteristic helical shape, ideal for typical Sicilian dishes, as the "pasta chi sardi" o to "pasta chi masculine".Cooking time: 10 minPieces per carton: 10
The Anelletti are a pasta shape with Sicilian origins, widely used in the preparation of baked pasta e you timbales of pasta.Cooking time: 15 minPieces per carton: 10
Smaller than Rigatoni, recognizable by the scratches on the surface, the Rigatoncini, they have one full-bodied consistency, and are great for pasta alla norma.Cooking time: 8 minPieces per carton: 10