Pasta

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...