ONLINE STORE COMING SOON
Explore Our Shapes
· Bucatini ·
Long and hollow, ideal for capturing sauce inside and out.
· Calamarata ·
Thick rings with a smooth surface, ideal for seafood and sauces that coat evenly.
· Candele Spezzate ·
Medium-sized, irregular cuts, ideal for rustic, hearty preparations.
· Caserecce ·
Twisted, rolled shapes, ideal for holding sauce inside the fold.
· Eliconi ·
Large spiral shapes with deep grooves, ideal for capturing rich sauces.
· Fusilletti al Ferretto ·
Slim compact spirals, ideal for holding sauce tightly. Opening up during cooking.
· Fusilli ·
Twisted spirals, ideal for capturing sauces within their curves.
· Fusilloni ·
Spirals narrower and slightly longer than Eliconi, ideal for capturing sauces with more movement and depth.
· Linguine ·
Flat and narrow, ideal for even coating with light sauces.
· Linguine Napoletane ·
Wider Linguine and flat, ideal for richer sauces and greater coating.
· Lumaconi ·
Large shell-shaped pasta, ideal for stuffing or holding rich sauces.
· Mafalde ·
Long ribbons with ruffled edges, ideal for coating evenly with light to structured sauces.
· Mafaldine ·
Short ribbons with ruffled edges, ideal for holding sauces across their surface in a more compact bite.
· Mezze Maniche ·
Short and ridged, ideal for holding structured sauces.
· Mezzi Paccheri ·
Wide and smooth, shorter than Paccheri, ideal for rich sauces and structured dishes.
· Miscuglio Napoletano ·
Mixed small shapes, ideal for soups and broths.
· Paccheri ·
Large and wide, with a smooth surface, ideal for holding rich sauces and generous ingredients.
· Paccheri Rigati ·
Large and ridged, ideal for holding rich sauces more effectively.
· Penne Lisce ·
Smooth, diagonal cut, ideal for light sauces and clean texture.
· Penne Rigate ·
Ridged diagonal cuts, ideal for holding structured sauces.
· Pennoncini Rigati ·
Short and ridged, cut diagonally, ideal for holding sauces with structure and consistency.
· Pennoni Rigati ·
Large, ridged, diagonally cut. Ideal for holding thick sauces.
· Rigatoni ·
Wide and ridged, ideal for holding thick and structured sauces.
· Scialatielli ·
Short, thick, irregular. Ideal for seafood and simple sauces.
· Spaghetti N.1 ·
Thin and long, with a delicate bite. Ideal for light sauces.
· Spaghetti N.2 ·
Medium-thick and long, with a firm bite. Ideal for versatile use.
· Spaghetti N.3 ·
Thick, long, with a firm bite. Ideal for structured sauces.
· Tubetti Lisci ·
Very small smooth tubes, ideal for soups and delicate preparations.
· Tubetti Rigati ·
Very small ridged tubes, ideal for soups and light sauces.
· Vesuvio ·
Irregular spiral shape inspired by the Vesuvius volcano, ideal for trapping sauce within its folds and center.
· Ziti Lisci ·
Smooth and mid-length, ideal for clean coating with lighter or more fluid sauces.
· Ziti Rigati ·
Ridged and mid-length, ideal for holding structured sauces more effectively.