Pasta

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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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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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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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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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One of Italy's most famous exports, this current type of pasta cut was invented in the 1300's in Naples.  However sheets of dough were used in baking for up to a thousand years prior. ...

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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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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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While the name translates into "butterfly" it's also known as bow-tie pasta.  Created in the 1500s, the unique curvature combined with the rippled edges provides an ideal mechanism for trapping delicious pasta sauce.  For...

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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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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...