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Agnolotti
Agnolotti is a special stuffed pasta typical of the Piedmont region, especially around Monferrato and the Alessandria and Asti provinces, but popular throughout the region.…
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Agnolini
Agnolini is a stuffed pasta specialty from Mantua in the Lombardy region. They are made using egg pasta and are similar in shape to cappelletti,…
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Maltagliate
MALTAGLIATI means ‘badly-cut’, is a type of fresh pasta made from the trimmings of egg pasta lasagna sheets or other homemade egg pasta that has…
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Orecchiette
ORECCHIETTE are a type of pasta typical of the Puglia region, whose shape resemble that of small ears, from which the name derives. They are…
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Trofie
TROFIE originate from the comune of Sori in the western region of Liguria. Despite the close proximity of Sori to the west coast’s port city…
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Lorighittas
LORIGHITTAS or CESARIA, originate from the tiny village of Morgongiori, on the island of Sardinia. The name of the pasta, ‘lorighittas’, comes from its shape,…
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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CAPPELLACCI is named after ‘the farmers’ straw hat’ (in dialect ‘caplaz’) and are from Ferrara in Emilia-Romagna. Cappellacci are made using thinly rolled out 3…
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CANNELLONI, meaning ‘large reeds’, is a made by wrapping 4 inch square sheets of partly cooked sheets of egg pasta around various fillings of meats,…
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RAVIOLINI are the smaller version of ravioli. It is possible to acquire a cutting tray that will make from 12 – 36 pieces. The filling…