A unique pasta of the south of Italy, particularly Campania, named for the sound of a “pacca” or slap, perhaps referring to the sound of the pasta hitting a pan. Large on flavor, these paccheri are beautiful served 3-4 per plate stuffed as a pasta course or sauced with rich ground meat or vegetable sauces.
2125ULTI - 500 g - 10/cs
L’ Ultimo Forno Calamarata Pasta
Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO. Suggested for bean sauces and seafood dishes.
1118ULTI - 500 g - 10/cs
L’ Ultimo Forno Cavatelli Pasta
A compact pasta made from heirloom, high protein non-GMO Senatore Capelli durum wheat flour. A traditional southern Italian hand-rolled cut for use with anything from olive oil, garlic and arugula to prosciutto and fava beans or your favorite sugo.
3102ULTI - 500g/17.6oz - 12/cs
L’ Ultimo Forno Truccioli Pasta
This spiral-shaped pasta is produced with only Lucanian high-quality durum wheat flour - 20% being Senatore Cappelli grain, an heirloom, high-protein, non-GMO varietal.
3101ULTI - 500 g - 12/cs
L’ Ultimo Forno Ferricelli Pasta
Made from easily digestible Senatore Cappelli durum wheat flour. Delicious and hearty. Versatile cut for use with anything from olive oil and breadcrumbs to pork sugo.
1113ULTI - 500 g - 12/cs
L’ Ultimo Forno Rigatoni Pasta
Traditional Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO.