Country of Origin: Campania

In Naples, Mafalde were once known as ‘Fettucelle of the Rich’ and subsequently dedicated to Princess Mafalda of Savoy and renamed “Mafaldine”. These are long, wide, flat noodles with rippled edges that are narrower than lasagna but able to stand up to a rich cream or meat sauce. If tossing with sauce, lasagna and mafalde…

Lasagne is a classic Neapolitan shape. It has a special place on the Mardi Gras table known as Lasagne di Carneval. This dish typically is made with a Neapolitan meat ragu of pork and beef and may include slices of hardboiled egg. The selected semolina wheat used in this pasta is strictly of Italian origin and…

Pappardelle is a long, flat broad pasta similar to a wide fettucini that is traditionally used for game dishes. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a…

Gnocchi Napoletani are the pasta dumplings of the Naples region. They are shell shaped but open on one side–all the better to capture a tasty sauce! The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to…

The word fusilli comes from the Italian word for spindle, an apt description for this twisted shape. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color.…

This organic whole wheat spaghetti is just slightly narrower than its traditional semolina sibling and has a shorter cooking time. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta…