In stock
The shapes
If you’ve only ever cooked what the supermarket carries, this is the part worth slowing down for. The shape is not decoration — it decides what the sauce does.
Trofie
500 g · 1.1 lb
Short Ligurian twists. The shape pesto was made for.
Troccoli
500 g · 1.1 lb
Thick square-cut strands from Puglia, rolled out with a grooved troccolaturo.
Scialatielli
500 g · 1.1 lb
Short thick ribbons off the Amalfi coast. Built for seafood.
Tagliatelle
500 g · 1.1 lb
Flat Emilian ribbons. The proper home for a long-cooked ragù.
Pappardelle all’uovo
500 g · 1.1 lb
Broad egg ribbons, wide enough for braised meat and game.
Paccheri
450 g · 1 lb
Big smooth tubes from Campania. They collapse around a chunky sauce.
Orecchiette
500 g · 1.1 lb
“Little ears” from Puglia. Broccoli rabe, garlic, anchovy.
Cavatelli
500 g · 1.1 lb
Small rolled shells with a hollow that traps sausage and greens.
Strozzapreti
500 g · 1.1 lb
Hand-rolled and twisted. The name means priest-stranglers.
Fusilli Napoletani
500 g · 1.1 lb
Spirals wound by hand around a rod, the Neapolitan way.
Cortecce
500 g · 1.1 lb
“Bark” — curled and ridged, it holds everything you put on it.
Gnocchi di Patate
1 kg · 2.2 lb
Potato gnocchi. Four minutes in the water and they’re done.
Product photography by Oro Giallo.