Products tagged with Pasta

Vegan, handmade durum wheat ravioli stuffed with a decadent mix of our homemade vegan soy-based cream cheese and cheddar cheese Read more

Spinach and ricotta stuffed in a hand rolled artisan durum wheat cannelloni. Read more

Pappardelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Fettucine are part of the long, flat pasta family. Read more

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. Read more

From the best Italian blends and not only, durum wheat semolina pasta, with egg, made with pure spring water, from bronze drawing and slow drying. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world. Produced with pure spring water from the Verde River, bronze drawn and slow drying at low temperatures Read more

They are among the most loved pasta shapes by adults and children alike. The shape recalls the wings of a butterfly and is obtained by pinching a small square of pasta in the center. Read more

This medium pasta shape can exalt the flavour of any sauce and make your dish the star of your table. Read more

Produced with pure spring water from the Verde River and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Bronze drawn and slowly dried. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and from all over the world and pure spring water from the Verde River for the Delverde recipe. A bronze drawn pasta with slow drying at low temperatures. Read more

Chifferini Rigati have an original curved shape that will definitely tempt you. A grooved twist to hold in any sauce for an intense pleasure. Read more

Pappardelle, thanks to its superior width and rough surface, is ideal for clinging to full-bodied sauces and bringing out maximum flavor. Read more

Pasta made with pure spring water and durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world. Slow drying at low temperatures and bronze drawing. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, bronze drawn and slow drying at low temperatures, enriched with pure spring water, according to the Delverde recipe. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, bronze drawn and slow drying at low temperatures, enriched with pure spring water, according to the Delverde recipe. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world. Produced with pure spring water from the Verde River. Bronze drawn and dried in a slow cycle at low temperatures. Read more

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and around the world, produced with pure spring water from the Verde River. Slow dried at low temperatures and bronze drawn. Read more

Pasta with durum wheat semolina, carefully selected from the best grains mainly from Italy and all over the world and pure spring water. Bronze drawing and slow drying at low temperatures. Read more

From Delverde recipe, a pasta made with durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world and of course pure spring water. Bronze drawn and slow dried Read more

From Delverde recipe, a pasta made with durum wheat semolina, carefully selected from the best grains mainly from Italy and around the world and of course pure spring water. Bronze drawn and slow dried. Read more

The name of the format is certainly evocative. It recalls the presence of numerous lines, capable of retaining sauces. Rigatone is certainly one of the most popular formats, ideal for Sunday lunches. Liguori also offers rigatone in the Neapolitan version, Read more

The quintessential Italian traditional pasta shape, penne rigate represent a true culinary tradition. Their shape recalls that of a pen, and the ridges that characterize the shape allow them to retain sauces perfectly. Read more

They have a very particular shape, hollow and curved, reminiscent of a half moon. They enhance the flavor of legume-based soups, and can also be used for timbales. Read more