Bucatini are a thick spaghetti with a hollow centre. They are traditionally used for the dish Bucatini all'Amatriciana and rich, robust pasta sauces.

Light fluffy potato gnocchi made with durum wheat semolina.

Not short on whimsy or on flavour, serve Ruote di Carro with your favourite tomato-based sauce like basil or olive. These wagon wheels are also perfect for summertime cold pasta salads with fresh

This diamond-shaped pasta is also referred to as 'sagne' in the mountainous parts of Abruzzo, Molise and Lazio; and it resembles 'maltagliati' rough-square/rhombus cut pasta shapes from northern

This shape of short ribbed pasta tubes originates from the Lazio region. It will suit a wide range of sauces and ingredients and is well suited to oven-baked pasta dishes.

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

Casareccia have an 'S'-shaped profile allowing them catch and hold the sauce. Serve this pasta with rich meat and tomato-based sauces.

Linguine are like slightly flattened spaghetti that originate from Liguria. The extra surface area of each strand makes them ideal for serving with basil pesto and simple tomato sauces.

Torchietti are a curl-shaped pasta which resembles a hydraulic press or a lighted torch. The swirling crevasse is ideal to capture rich sauces like gorgonzola, porcini ragu, or puttanesca.

This short pasta format, which has spiral grooves, is often paired with a vegetable-based sauce or cooked "alla Carbonara" with crispy pancetta and Pecorino.

The word 'spaghetti' comes from ‘spago’ meaning string. It is the most common and perhaps the most loved pasta in Italy. Ideal with simple tomato and basil sauce, alla carbonara, with seafood, or

Rustichella tomato-based pasta sauces are made from plump vine-ripened tomatoes and other premium ingredients. They have the superior flavour and texture of home-made, traditional pasta sauces.

From the Italian word tagliare, meaning "to cut," as tagliatelle are traditionally hand-made and cut with a knife. Wider than fettuccine, this pasta is mostly associated with Bologna, but today is

Linguine made with cuttlefish ink for a subtle seafood flavour and beautiful black lustre. Naturally pairs well with all seafood sauces.

Riccioli is "curled" wavy pasta that is also known as campanelle or gigli, depending on the region. The undulating surface of these porous egg ribbons collects all the delicious sauce on the inside.

Small pasta rings which are ideal for soups, minestrone and children's dishes.