Benedetto Cavalieri

Benedetto Cavalieri Italian Dried Pasta (Set of 2)

$15.98
Benedetto Cavalieri Italian Dried Pasta (Set of 2)
Benedetto Cavalieri

Benedetto Cavalieri Italian Dried Pasta (Set of 2)

$15.98
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Things are taking shape.

This magic from Benedetto Cavalieri had us at “pasta,” but turns out there’s even more to love here. Everything you see is made with durum wheat grown in carefully chosen fields throughout Apulia and Basilicata, Italy. Then there’s how those shapes are finished off: They’re long-kneaded, slow-pressed through bronze dies, and dried at low temps to preserve all the precious nutrients and flavor inside. It all comes courtesy of the Cavalieri family, who’s been handing down their knowhow from generation to generation.

Bucatini:

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

Orecchiette:

  • 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.

Casarecci:

  • 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.

Spaghettoni:

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

Farfalle:

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

Spaghettine:

  • 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.

Fusilli:

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

Tagliatelle:

  • Long, flat ribbons suited for a meaty Bolognese sauce or prosciutto and peas with cream.
  • Cooking time: 7-8 minutes.
  • Made in: Puglia, Italy.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $149+ and Easy-Breezy Returns

This magic from Benedetto Cavalieri had us at “pasta,” but turns out there’s even more to love here. Everything you see is made with durum wheat grown in carefully chosen fields throughout Apulia and Basilicata, Italy. Then there’s how those shapes are finished off: They’re long-kneaded, slow-pressed through bronze dies, and dried at low temps to preserve all the precious nutrients and flavor inside. It all comes courtesy of the Cavalieri family, who’s been handing down their knowhow from generation to generation.

Bucatini:

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

Orecchiette:

  • 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.

Casarecci:

  • 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.

Spaghettoni:

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

Farfalle:

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

Spaghettine:

  • 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.

Fusilli:

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

Tagliatelle:

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

Things are taking shape.

This magic from Benedetto Cavalieri had us at “pasta,” but turns out there’s even more to love here. Everything you see is made with durum wheat grown in carefully chosen fields throughout Apulia and Basilicata, Italy. Then there’s how those shapes are finished off: They’re long-kneaded, slow-pressed through bronze dies, and dried at low temps to preserve all the precious nutrients and flavor inside. It all comes courtesy of the Cavalieri family, who’s been handing down their knowhow from generation to generation.

Bucatini:

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

Orecchiette:

  • 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.

Casarecci:

  • 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.

Spaghettoni:

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

Farfalle:

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

Spaghettine:

  • 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.

Fusilli:

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

Tagliatelle:

  • Long, flat ribbons suited for a meaty Bolognese sauce or prosciutto and peas with cream.
  • Cooking time: 7-8 minutes.
  • Made in: Puglia, Italy.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $149+ and Easy-Breezy Returns

This magic from Benedetto Cavalieri had us at “pasta,” but turns out there’s even more to love here. Everything you see is made with durum wheat grown in carefully chosen fields throughout Apulia and Basilicata, Italy. Then there’s how those shapes are finished off: They’re long-kneaded, slow-pressed through bronze dies, and dried at low temps to preserve all the precious nutrients and flavor inside. It all comes courtesy of the Cavalieri family, who’s been handing down their knowhow from generation to generation.

Bucatini:

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

Orecchiette:

  • 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.

Casarecci:

  • 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.

Spaghettoni:

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

Farfalle:

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

Spaghettine:

  • 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.

Fusilli:

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

Tagliatelle:

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

Meet the Maker

Benedetto Cavalieri

Tustin, CA
The Cavalieri family has been growing wheat in the heart of Apulia since 1800, and milling it commercially since 1872. (Apulia, also known as Puglia, is the “heel” of Italy’s “boot.”) Then in 1918, they began using their finest durum wheat to make dried pasta. Benedetto Cavalieri is still turning out top-notch pasta to this day, and—you guessed it—remains a family-run adventure.
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