The wide flat shape of pappardelle is particularly popular in Central Italy where it is served with tomato-based sauces of porcini mushroom, game meat and poultry.

Capellini are long fine spaghetti which come from Lombardy. They works best with light simple dishes such as 'aglio, olio, pepperoncino' , butter and Parmesan, or shellfish. They are also delicious

Cylinder-shaped, this short pasta is widely used especially during summertime, combined with seafood-based sauces or with scampi and eggplant. It combines very well also with several sauces like

Farfalloni translates to large butterflies and is a typical shape from Campania. Use this shape with simple tomato-based sughi. They are also popular used in cold summer salads with tuna, olives and

Pasta made with wholemeal, organic emmer wheat. Farro pasta can be used like hard durum wheat pasta, however the rustic, texture and flavour is well-suited for matching with meat and vegetable-based

Quill-shaped pasta with a smooth surface. Best combined with simple pasta sauces and pesto.

SOLD OUT... Panettone flavoured with Amarena cherries and cherry syrup. No sultanas or citrus peel. Presented in Rustichella's "Artigianale" Limited Edition hand wrap packaging design. (**Note:

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.

Thicker than spaghetti, Pici is a traditionally hand-rolled pasta shape from Siena, Tuscany. Typical sauces that accompany Pici are: l'aglione, a tomato-based sauce that is combined with a particular

Penne pasta is believed to have originated in Campania where it is served with a spicy all'arrabbiata sauce, or alla puttanesca. The surface ribbing enhance the pasta's capacity to adhere to any

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

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

These thicker spaghetti strands make a satisfying, meaty cooked pasta. Serve it with sauces such as all'Amatriciana, Cacio e Pepe, or alla Norma and with white cream or butter based sauces.

Pasta al ceppo, meaning "pasta rolled by a stick," has the same size and shape of a cinnamon stick. This delightfully chewy, meaty pasta keeps its unusual shape when cooked and captures the sauce in

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.

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.