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This mix of short pasta cuts is designed for traditional Italian soups.  Whether with beans, potatoes or a sprinkling of herbs and cheese, this blend of dried pasta is a special format of Gragnano...

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This cut is a smaller size of the classic rigatoni pasta cut.  These tubes of pasta are similar to macaroni and larger in size then penne.  With a slightly curved shape and grooved surface, this...

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Also known as "cannaroni" this Napolitan cut of tubular pasta is an excellent addition in baked dishes, soups and salads.  The kneading and drawing of the dough through bronze dies creates a rough texture...

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This classic I.G.P. Gragnano pasta is made using only 100% Italian durum wheat flour and spring water from the local aquifers before being extruded through bronze dies.  In comparison to other pasta strands, linguine is...

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These ribbons of pasta are bronze-drawn giving them a rough surface ideal for holding on to a delicious sauce.  Wider then linguine, this cut was named after the ribbons that were once used to...

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Unlike almost any other cut of pasta, bucatini is a long, hollow strand of pasta.  This allows for the dried dough to cook both from the inside and out.  This classic I.G.P. Gragnano pasta...

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Spaghetti comes from the word "spago" which means thread or twine in Italian.  From the pasta mecca of Gragnano comes this cut made with only 100% Italian durum wheat and local spring water.  Originally...

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The name comes from rigato or the Italian word for "ridged."  This tube-shaped, Roman cut is similar to penne.  However rigatoni is larger and has a straight, not diagonal cut.  One of the more...

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Originally invented in Liguria, this cut has a slightly larger diameter then your traditional penne.  However like its cousin the ends are diagonally cut to mimic the shape of a quill pen.   It's ideal...

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The classic penne pasta but served up in a slightly smaller size.  Made with extra fine, 100% Italian Durum wheat flour and spring water from local aquifers, this "rigate" or grooved pasta goes with...