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Made with tomatoes and porcini mushrooms.

Farfalle are a type of pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle. This versatile pasta works great with both light bases as well as rich sauces and salads.

Pasta's most famous cut, the spaghetti! Perfect with any sauce

Rich tomato sauce made with tomatoes and basil.

Spaghetti is a long, thin (1.5mm) cylindrical solid pasta. The type most used in restaurants.

Ditalini is a type of pasta that is shaped like small tubes. It has been described as thimble-sized and as very short macaroni . In some areas it is also called salad macaroni. Ditalini is typically used in the rustic Italian soup, pasta e fagioli (pasta and beans) but can be used in minestrone or any other classic pasta soups. Country of Origin: Italy

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. In Italy, spaghetti is generally cooked al dente (Italian for to the tooth ), fully cooked but still firm to the bite. It may also be cooked to a softer consistency.

Gnocchi are small, round pieces of pasta usually made from flour (semolina, wheat or rice flour) combined with potatoes, dry bread, tubers or vegetables. Potato gnocchi are the most common type in Italy; they are a unique culinary speciality in terms of both taste and tradition and were introduced into the country in around 1880, when potatoes started to be imported into Europe from America. Made with potato flakes (80%) mixed with soft wheat flour and water.