Things are taking shape.


  • Long hollow tubes, classic in bucatini all’ Amatriciana with guanciale, tomato, chili and Pecorino Romano.
  • Cooking time: 7-8 minutes.


  • Translated ‘little ears’, the small bowl shape of this pasta is often prepared with sausage, rapini, garlic and red pepper flakes.
  • Cooking time: 11-12 minutes.


  • Delicious with lamb shanks braised in red wine and tomato, herbs and spices.
  • Cooking time: 10-11 minutes.

Penne Rigate:

  • Shaped like the nib on a fountain pen, this cut is perfect with an arrabbiata sauce of garlic, chilis and tomato.
  • Cooking time: 10-11 minutes.

Ruote Pazze:

  • Translated, “rotelle” means “wheels”. This shape is a crowd favorite for soups, baked dishes or as the base of a pasta salad.
  • Cooking time: 10-11 minutes.


  • This past has a large cut and a fantastic hearty chew. Long simmered ragùs compliment this substantial pasta.
  • Cooking time: 16-17 minutes.


  • Translated as ‘butterflies’, (known as “bowties”) this cut is good with vegetables or tossed with whole grains.
  • Cooking time: 7-8 minutes.


  • The ideal pasta to use with a myriad recipes: aglio olio, cacio e pepe, carbonara, marinara, pomodoro, putanesca or with meatballs!
  • Cooking time 7-8 minutes.


  • Short, spiral-shaped pasta just right for baked dishes or marinara and sausage. Popular as a salad cut.
  • Cooking time: 11-12 minutes.


  • Long, flat ribbons suited for a meaty Bolognese sauce or prosciutto and peas with cream.
  • Cooking time: 7-8 minutes.