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Long pasta and short pasta

Pappardelle, straccetti, strisce, tagliatelle, bavette, linguine, spaghetti alla chitarra, pici.
Calamarata, paccheri, fusilli, strozzapreti, trecce, maltagliati, reginette, trenette, gnocchetti sardi, sedani, maccheroni.

  • Types of pasta

    Green (spinach), red (tomatoes or beetroot), black (ink black), brown (mushrooms). Flavors include saffron, chocolate, red wine.
    • Special flours

      Soft wheat flour, stone-milled soft wheat flour, durum wheat semolina, hulled wheat flour, buckwheat, whole wheat flour, Kamut flour, chestnuts wheat.