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Garganelli
GARGANELLI are made using an egg pasta dough and are a typical pasta of the Emilia-Romagna region of Italy. To give the garganelli their shape,…
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Cavatelli
CAVATELLI originated in the southern regions of Italy like Molise and Puglia and are made using semolina flour, water and sometimes a drop of olive…
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Cavatappi cellentani
CAVATAPPI, meaning ‘corkscrews’ in Italian, is a popular pasta shape that originated in the 1970s. Its corkscrew-like shape is believed to have been inspired by…
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Calamarata
CALAMARATA is a large wide ring of pasta that originated in Naples and is named after the calamari ring that it resembles. It is also…
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Anelli
ANELLI, ANELLINI, ANELLONI are small flat-sided rings of pasta that you can fit on your finger. The word ‘anelli’ meaning ‘small rings’. Anelli Siciliani are…
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Ziti
ZITI or ZITONI, originates from the regions of Campania and Sicily. It is a long tube pasta similar to bucatini but much wider. It is…
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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RAVIOLI was first referred to in the 14th century manuscript called Libro per cuoco. The word ravioli comes from the Italian ‘riavvolgere’, meaning ‘to wrap’.…
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ANOLINI is a type of fresh, beef filled pasta from the city of Parma in the region of Emilia-Romagna. Its name comes from the word…
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Agnolotti del plin are fresh egg pasta ravioli typical of the Piedmontese tradition, filled with meat or vegetables. These little pasta forms are created by…