This type of pasta from the Fettucce family is unique because of its rough surface and thickness which is typical of extruded pasta.

Try it with ragù, sauces made from game, or fish and shellfish sauces. Read more

Pappardelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Fettucine are part of the long, flat pasta family. Read more

Tagliatelle are consumed all over Italy and are part of the long, flat pasta family. Read more

Linguine are the most well-known type of long pasta from Liguria: they resemble a small, flat, narrow tagliatella-type pasta and were created to be eaten with traditional pesto. Read more

Spaghetti is so versatile that it can be served with any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan. Read more

Fusilli come from Campania and belong to the short, straight cut family of pasta. Read more

De Cecco Penne Rigate is a type of pasta that is made from durum wheat semolina. It is shaped like a small tube with ridges which helps to hold onto pasta sauce and other ingredients. Read more

De Cecco Rigatoni is a speciality of the Campania region in Southern Italy. Rigatoni by De Cecco is a rather versatile shape being suitable with tomato or vegetable sauces, but the rigatoni are at their best matched with chunky meat sauces and ragus: stew Read more

Paccheri are a typical pasta from the Campania region. The name comes from "paccarià" which in Neapolitan dialect means "slap". Read more

Delicious "white" versions are also quite commonplace with sauces made from mushrooms and vegetables. Read more