Masi pasta come from Ceccano Italy. They are small producer and they cherish traditional ways of making pasta.
Are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up.
The tradition of Delverde pasta is born in the waters of the Verde river. This natural environment allows us to use the purest spring waters and only the finest durum wheat semolina to make great-tasting, genuine food products.
They are a variety of pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
Are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle (butterflies). In the Italian city of Modena, farfalle are known as strichetti.
Also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato means "pierced".
The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means "ridged" or "lined", and is associated with the cuisine of southern and central Italy.
The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.