Square-cut spaghetti from Abruzzo, with a firm, springy bite.

Wide ribbons with ruffled edges, ideal for rich sauces.

Flat ribbon pasta, a Bolognese tradition.

Flat thin noodles, a seafood pasta favourite.

Thick hollow spaghetti, perfect for amatriciana.

Extra-wide ribbons for hearty ragùs.

Large ridged tubes, perfect for baked dishes.

Spirals that trap every drop of sauce.

Our signature shape — little ears from Puglia.

Hand-rolled twisted pasta, rustic and authentic.

Cockscomb-shaped pasta with ridges that hold chunky sauces.

Large open tubes from Naples, perfect stuffed or with seafood.

Wide rings resembling calamari, wonderful with seafood sauces.

Handmade filled pasta — ask us about seasonal fillings.

Ready-to-layer sheets for classic baked lasagne.