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Started in 1964, Michael's Italian restaurant in Brooklyn still stands over half a century later.  Today they continue to make this Napoli -style sauce in small batches using only imported Italian tomatoes, fresh garlic,...

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Started in 1964, Michael's Italian restaurant in Brooklyn still stands over half a century later.  Today they continue to make this Napoli -style sauce in small batches using only imported Italian tomatoes, onions, carrots,...

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Started in 1964, Michael's Italian restaurant in Brooklyn still stands over half a century later.  Today they continue to make this Napoli-style sauce in small batches using only imported Italian tomatoes, hot red peppers,...

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Beautiful, fresh figs are slowly dried before being ground into a paste and cooked with sugar.  Fresh oranges are then juiced by hand and added to this simmering kettle.  This popular Croatian preserve has...

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This ancient Napoli cut (originally known as vermicellari) dates back to 1284 AD.  Like most cuts, this cut is named after their shape similar to small worms "vermi."  Think of them like a very...

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A close cousin of rigatoni, this spiral pasta is named after the Latin word for "twist."  This maccherone-style pasta is one of the oldest and is named after the Latin for "twist."  However unlike rigatoni,...

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Thicker in diameter then the traditional cut of spaghetti, this Gragnano IGP pasta uses water from local aquifiers famous for their low lime content.  Mixed with 100% durum wheat, this gives the pasta a...

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These tubes of pasta are similar to macaroni and larger in size then penne.  With a slightly curved shape and grooved surface, this popular ingredient is ideal to serve in dishes thick with sauce and...

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Invented in Liguria, penne or "quill" shaped pasta is a skinnier version than traditional penne.  While still grooved, this oblique cut is first originated when women using scissors would give an irregular cut to...

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One of the most unique pasta shapes in existence, paccheri is the gold standard by which pasta makers judge each other's skill.  A tall, tubed shaped pasta it is a bit too much of...