A delicious way to learn the alphabet!

Anellini, meaning "small little rings" in Italian, is one of the first shapes of pasta children learn to eat in Italy. For soups, it is wonderful in just clear chicken broth or beef broth with a poached egg and topped generously with Parmigiano.

Bucatini is a long pasta with a whole through the center.

Wide ring shaped pasta used in a variety of coastal Italian dishes.

Capellini is thinner than spaghetti, but thicker than vermicelli, angel hair.

The spaghetti alla chitarra are 260mm long and have a square-shaped section with a side of 2.08mm. The cooking time is 8-10 minutes. Mancini pasta is produced with durum wheat grown directly by the company. The only ingredients used are semolina and water. They use circular bronze dies and dry the pasta at temperatures below 44 ° C, using about 30 hours for short pasta and about 40 hours for long pasta.

Conchiglioni : Also known as shells or sea shells. Rustichella d'Abruzzo, founded in 1924, wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo. In the family firm, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past.

Farfolloni, meaning "big butterflies" in Italian, are larger than the typical bow tie pasta, with big, soft folds that capture plenty of sauce

Originally from Sardinia, Fregola Sarda is made with durum wheat semolina and water for "rubbing" of semolina in a large juniper basin where a mixture of water and saffron is sprinkled (giving it a wonderful yellowish color) and where "hand-made" these irregularly shaped semolina balls are made, which are then roasted in the oven. The traditional recipe wants Fregola cooked with scallops or risotto seafood with lemon peel or with rape, cherry tomatoes, garlic and Parmigiano Reggiano.

Fusilli col Buco were invented by Neapolitan housewives, who would wrap bucatini (the spaghetti with a hole through the center) around knitting needles to make tight corkscrews of pasta. These very long twirly noodles are delicious and fun to eat with any sauce.

Fusilli have a length of 40 mm and a diameter of 12 mm. Their cooking time is between 8 and 10 minutes. Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields. Semolina and water are the only ingredients.

Pastificio La Rosa is 100% gluten free, because their entire factory only makes gluten-free food! Made from a combination of corn and rice flour, we believe it is an excellent gluten-free option.

Pastificio La Rosa is 100% gluten free, because their entire factory only makes gluten-free food! Made from a combination of corn and rice flour, we believe it is an excellent gluten-free option.

Pastificio La Rosa is 100% gluten free, because their entire factory only makes gluten-free food! Made from a combination of corn and rice flour, we believe it is an excellent gluten-free option.

Pastificio La Rosa is 100% gluten free, because their entire factory only makes gluten-free food! Made from a combination of corn and rice flour, we believe it is an excellent gluten-free option.

Long flattened pasta, thinner than fettuccine.

Torchio, meaning "press" in Italian, is shaped as a grill or hydraulic press. The torch-like shape, also known as campane ("bells"). Serve with meat or vegetable ragu so that the sauce will be cupped in the shape. Perfect for Puttanesca sauce or peas and sausage.

Similar to a rigatoncini with ridges. Perfect for hearty sauces and pestos.

Orecchiette, meaning “little ears” is the classic pasta of Puglia. These are wonderful served with a hearty meat sauce or in a chilled pasta salad.

Orzo is shaped like a grain of rice. It can be used alone, in soup, pasta salads or pilaf.

Originally from Campania, this shape looks like giant Maccheroni and is one of the most cooked types of pasta in Italy and in the world. Paccheri is used in a lot of recipes: from king prawns with Porcini mushrooms and nduja (a type of spicy sausage), to mozzarella cheese and pepper sauce, or with prawns and mashed mullet’s eggs, or cherry tomatoes and burrata cheese. Also, they can be filled with asparugs and bufala mozzarella cheese or mixed vegetables.

Classic penne with ridged edges.

Pici is a hand-rolled pasta, slightly thicker than spaghetti, traditional of Toscana. When cooked, pici has a radius about the size of a standard pencil, giving it a cook time of around 20 minutes, but it is well worth the wait.  Serve it with heartier sauces or try something more traditional like pici with breadcrumbs or pici with tomatoes and garlic.

classic dry egg pasta from Tuscany - thicker than spaghetti with summer truffles right in the dough. Pairs well with hearty sauces.

Long pasta with wavy edges that allow it to combine well with both red and white sauces. This pasta is particularly suitable for the ancient traditional recipes of Abruzzo.

Thin spaghetti pasta.

Fresh black squid ink is mixed with the durum wheat semolina and water, turning it into a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish. Best served with a spicy fish sauce. Also wonderful with simply olive oil, garlic and chopped parsley.

Originally from Liguria, this type of artisan pasta is traditionally served with pesto, seasonal green beans and potatoes, or with cherry tomatoes, courgettes and Parmigiano Reggiano cheese, or with ham and asparagus.

The Geometry of Pasta collection is inspired by the Italian idea of matching pasta shape to sauce, drawing on Italian regional cuisine. Pair this Penne with tomato sauces that will cling to the ridges of the noodle.

The Geometry of Pasta collection is inspired by the Italian idea of matching pasta shape to sauce, drawing on Italian regional cuisine. Pair this pasta with saucy sauces perfect for every twirl.

The Collection is a collaboration between artisan pasta makers Borgo de Medici and graphic designer Caz Hildebrand, who is inspired by food as an art form. The Geometry of Pasta Organic Linguine is a thin and flat pasta that comes in an artfully designed box. Made with the simple ingredients of Italian durum wheat semolina and water, this linguine will be delicious used in a pasta salad or tossed with hearty meat sauces. Alternatively, prepare this type of pasta with a parmesan cream sauce, organic tomatoes, and grilled chicken for a hearty weeknight dinner. This organic pasta from the Geometry of Pasta Collection makes a great addition to a gift basket for birthdays, holidays, and any other special occasion. Inspire someone to make authentic Italian cuisine with this unique pasta. Add extra virgin olive oil and pasta sauces for a truly gourmet gift basket.

Bring the taste of Liguria, Italy, to your kitchen with this delicious ready-to-prepare pasta dish from the Cordero family. Featuring trofie, a classic short twisted pasta shape from Northern Italy, designed to hold sauce perfectly. Paired with a flavorful basil pesto made with fresh basil, extra virgin olive oil, pine nuts and Parmigiano Reggiano.

Bring the heat of Italy to your table with this flavorful pasta dish from the Cordero family’s gourmet collection. Featuring mezze penne - a shorter version of the classic penne pasta. Paired with a traditional arrabbiata, a fiery blend of sun-ripened tomatoes, garlic, olive oil and red chili peppers.

Pastificio La Rosa is 100% gluten free, because their entire factory only makes gluten-free food! Made from a combination of corn and rice flour, we believe it is an excellent gluten-free option.

One of Liguria’s most classic pasta cuts traditionally served with walnut or basil pesto.

Fusilli, a corkscrew shaped pasta, has become a popular shape in the United States, beloved by both children and adults. Often served with a chunky tomato sauce or meat ragu, the corkscrew shape allows the sauce to cling to the pasta. Originally made by rolling fresh spaghetti around thin rods, this pasta is a staple of southern Italian cooking. Pasta di Liguria is authentic Italian, certified organic, artisanal pasta made by the Minaglia family from their hometown in Liguria. This region, which boasts both incredible coastlines and the picturesque Apennine mountain range, is home to one of Italy’s oldest pasta making traditions and healthiest local cuisines. Pasta di Liguria offers an array of unique pasta types made with 100% certified organic, local ingredients and pure spring water, the perfect gift for discerning foodies to create authentic and delicious Italian dishes at home.

Taglierini Verdi are long thin noodles made with durum wheat semolina and spinach. Cut from a rolled-out pasta sheet, it on the consistency of fresh pasta once cooked, making it an ideal pasta for a special occasion meal with an added homemade feel. Try them with a simple, light tomato sauce, or a rich, homemade bolognese ragu. Pasta di Liguria is authentic Italian, certified organic, artisanal pasta made by the Minaglia family from their hometown in Liguria. This region, which boasts both incredible coastlines and the picturesque Apennine mountain range, is home to one of Italy’s oldest pasta making traditions and healthiest local cuisines. Pasta di Liguria offers an array of unique pasta types made with 100% certified organic, local ingredients and pure spring water, the perfect gift for discerning foodies to create authentic and delicious Italian dishes at home.

In partnership with an Emilia-Romagna based Pastificio Maurizio Allemandi presents two 2 regional tortellini: Tortellini with Spinach and Ricotta, Tortellini with Cheese. These are fragrant with the egg pasta dough, and typical touch of nutmeg. The aromatic cheese flavor bursts on the plate with either tomato sauces or in the classic broth or brodo.

In partnership with an Emilia-Romagna based Pastificio Maurizio Allemandi presents the newest addition to RITROVO’s line of tortellini: Tortellini with Porcini Mushrooms. These restaurant-quality tortellini are rich with earthy and savory porcini mushrooms wrapped in thin egg pasta dough. Serve sauteed with truffle butter and garlic or in the classic broth or brodo.