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Maccheroni alla Molinara
MACCHERONI ALLA MOLINARA is a handmade pasta that originated in the 14th century, in the region of Abruzzo. It is a long, thick and irregular…
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Malfadine or Reginette
MALFADINE or REGINETTE, comes from Naples where it is also called ‘fettuccelle ricce’. It is about 1/2 inch wide with ruffled edges on both sides.…
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Pappardelle
PAPPARDELLE is made using an egg pasta dough that is cut into long wide ribbons that range from 1 inch up to 2 1/4 inch…
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Picagge
PICAGGE is a pasta that is very common in the region of Liguria. They are similar to fettuccine but are wider. What sets this pasta…
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Pizzoccheri
PIZZOCCHERI is a pasta made using stone-ground buckwheat flour combine with a white flour. The shape is wider but shorter than tagliatelle. Pizzoccheri comes from the…
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Tagliatelle
TAGLIATELLE is from the word ‘tagliare’, meaning ‘to cut’. This pasta is about 1/4 inch wide and is often hand cut from egg pasta lasagna…
Meet The Pasta Maker
“Making pasta requires patients as it involves great many challenges. Pasta is not simply flour and egg or flour and water, it is a culinary palette of great expectations and possibilities”
★★★★★
Some of the most beautiful pasta I have seen outside of Italy.
Chef Burchel
★★★★★
The quality of the items are great and they were as described. Definitely met my expectations. I would definitely recommend purchasing these totes.
ETSY
★★★★★
Everything they make is as authentic as they can make it and that sort of dedication is priceless.
Sonya
Latest News
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BAVETTE pasta originated in Genoa, a city in the northwest of Italy. Bavette meaning ‘bibs’. It closely resembles linguine which comes from the region of…
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BIGOLI, BIGOI, comes from northern Italy and is a typical pasta of Veneto. It’s like a very thick spaghetti that is normally served during the…
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BUCATINI or PERCIATELLI comes from the region of Lazio in the center of Italy. It looks like straw and has a hollow running all the…