Pasta

All Pastas

NEW! Organic Chestnut Ruffles,“Signorine alle Castagne”
Chestnut flour is typical of the Ligurian hills and has been a basic foodstuff on the Mediterranean coast of Italy for centuries. La Bella has combined this traditional flour with a ruffled flat short pasta that recalls the old time Liguria; the short, flat ruffles are meant to look like the ruffled collars of “signorine” of Liguria. Combine with kale and pine nuts for a modern and healthy pasta dish or serve with any kind of meat ragu.
By La Bella.
11104BEL - 250g/8.8oz - 6/cs

NEW! Organic Olive Leaf Pasta
Now organic and packaged in Ligurian Sea-inspired packaging. Inspired by the famous taggiasca olive trees of the Ligurian Coast, this pasta is delightful with red sauces such as Casina Rossa Sugo Abruzzese or other fresh vegetable sauces.
By La Bella.
11101BEL - 500g/1.1lbs - 6/cs

NEW! Organic Fusilli
New, organic, and packaged in Ligurian Sea-inspired packaging.
By La Bella.
11103BEL - 500g/1.1lbs - 6/cs

NEW! Organic Trofie
Now organic and packaged in Ligurian Sea-inspired packaging. One of Liguria’s most classic pasta cuts traditionally served with walnut or basil pesto.
By La Bella.
11100BEL - 500g/1.1lbs - 6/cs

NEW! Organic, Hand-Stamped Croxetti
Organic medallion-shaped pasta, each piece hand-stamped as during the feudal period when powerful clans displayed their coats-of-arms even at the dinner table. Imprinted with sunsets, palm trees, and other playful designs. Sauce-gripping texture.
By La Bella.
11102BEL - 500g/1.1lbs - 6/cs

Fior di Maiella
Organic Fregola with Squid Ink

A delicious and versatile organic durum wheat pasta flavored with squid ink.
By Fior di Maiella.

6118FIOR - 500g/17.6oz - 12/cs

Fior di Maiella
Organic Toasted Fregola Sarda

A delicious and versatile organic pasta made from toasted durum wheat.
By Fior di Maiella.

6117FIOR - 500g/17.6oz - 12/cs
9110FIOR - 5kg/11lb - 2/cs

Fior Di Maiella
Corn Couscous

An organic gluten-free couscous made with corn flour. Our organic couscous' are easy to prepare and adaptable to many vegetarian, seafood, and meat based recipes. These delicious traditional style pastas are great for sides and salads, or as a bed for your favorite sauces and main course meals.

1001COUS - 500 g - 12/cs

Fior Di Maiella
Farro Couscous

An organic couscous made with high-protein, low gluten farro flour. Our organic couscous' are easy to prepare and adaptable to many vegetarian, seafood, and meat based recipes. These delicious traditional style pastas are great for sides and salads, or as a bed for your favorite sauces and main course meals.

1003COUS - 500 g - 12/cs

La Romagna
Grattini

Versatile egg pasta that adds flavor and body to Sicilian recipes. Cook it like regular egg pasta and flavor it with organic pine nuts and dried fruit, or use it to absorb juices in meat or vegetable-based main dishes.

12012ROM - 250 g - 20/cs

Corn Pastas: Made with only gluten-free corn flour and water. Fuller, sweeter corn flavor that is reminiscent of polenta, with a distinctive, chewy bite. Suggested for meat and tomato sauces, and Latino-fusion cuisine.

Corn Riccioli
6056CAJ - 500 g - 12/cs

Corn Fusilli
6050CAJ - 500 g - 12/cs

Rice Pastas: Delicate rice pasta made with only gluten-free rice flour and water. Tender bite, with a light pastry-like flavor that makes them a natural for pasta salads, and Asian-fusion cuisine.

Rice Riccioli
6054CAJ - 500 g - 12/cs

Rice Penne
6053CAJ - 500 g - 12/cs

Rice Gigli
6051CAJ - 500 g - 10/cs

La Romagna
Pappardelle

Thick, wide-cut egg pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces.

12004ROM - 500 g - 18/cs

La Romagna
Tagliatelle Rustiche

Professional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This cut gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces.

12050ROM - 500 g - 12/cs

La Romagna
Lasagna Squares

Squares of golden egg pasta. Suggested for homemade lasagnas, giant or open-faced ravioli, or rolled cannelloni style pasta dishes.

12011ROM - 500 g - 24/cs

La Romagna
Umbricelli

A substantial, short pasta resembling two intertwined spirals. It’s attractive shape is suited to a variety of pasta sauces. Great in baked pasta dishes.

12005ROM - 500 g - 12/cs

La Romagna
Farro Umbricelli

Sauce-gripping low-gluten pasta. Hearty and nutty flavors with notes of cinnamon and baked grain.

12020ROM - 500 g - 12/cs

La Romagna
Stringozzi “Bio”
(Certified Organic)

Traditional Umbrian knife-cut durum wheat pasta. Square “shoelace” cut resists overcooking. Wholesome wheat flavor. Suggested for red sauces and ragus.

12003ROM - 500 g - 24/cs

La Romagna
Stringozzi Fantasia

Pasta colored like the Italian flag. Each color reflects a different flavor: tomato for red, traditional for white, and basil for green.

12002ROM - 500 g - 24/cs

La Romagna
Lemon Stringozzi

Traditional Umbrian knife-cut durum wheat pasta accented with citrus flavors from fresh lemon juice and lemon essential oil. Suggested for seafood and delicately flavored dishes.

12030ROM - 500 g - 24/cs

Casina Rossa
Corn-Rice Spaghetti

Classic style, gluten-free pasta made from corn and rice flour that is slightly more delicate and sweet than durum spaghetti. Famous along with meatballs, but a favorite for a wide range of sauces.

80114CAS - 500 g - 10/cs

Casina Rossa
Corn-Rice Pappardelle

Versatile gluten-free thick-cut pasta made from corn and rice flour. Traditional style and chewy bite with great sauce gripping texture. Perfect for favorite thick, chunky, and hearty tomato sauces.

80113CAS - 200 g - 10/cs

Casina Rossa Buckwheat-Corn Shells, “Lumache”

Small, shell-shaped pasta made from buckwheat and corn flours. Buckwheat is an amazingly healthy and versatile Italian grain which was grown as a cover crop in northern Italy. Its earthy richness and slight sweetness make it a favorite for traditional northern Italian dishes, but it is versatile enough to enjoy in soups and baked dishes as well. Traditionally prepared with cabbage, garlic, butter and cheese in pizzoccheri al forno, or Parmesan Reggiano, brown butter, and prosciutto, or with toasted walnuts, sautéed shallots, and wilted kale.

80112CAS - 500 g - 10/cs

Bio Alimenta Gnocchi di Riso:
Quick-cook Rice Gnocchi

Bio Alimenta has specialized in making gnocchi for decades. The transition to making their gnocchi gluten-free was made by simply substituting rice flour for wheat flour. The difference is subtle - they are light and delicate, but have the unmistakably potato flavor we love! These delicious gnocchi cook up in just two minutes. Try with Radici Kale Pesto, RITROVO® Ligurian Basil Pesto, or simply with herbs and brown butter.

20155FARA - 227 g - 12/cs

Bio Alimenta Lasagna Sheets

These light and delicate pasta sheets made of only corn and rice flour have a simple, balanced flavor, and are the perfect thickness to create northern Italy’s classic dish, lasagna. They par-cook beautifully, and are forgiving and easy to layer or to make pasta rolls with your favorite ingredients.

20156FARA - 227 g - 6/cs

Bio Alimenta
Quick-cook Orecchiette Pasta

Classic Puglian ear-shaped pasta. Pair with greens or vegetables such as broccoli, broccoli raab, and cauliflower, or instead with robust meat sauces.

20153FARA - 227 g - 12/cs

I Peccati Di Ciacco
Truffle Tagliolini Pasta

An elegant pasta made with fresh eggs, real Piedmont Truffle and Porcini mushrooms. This pasta cooks beautifully and has a lovely truffle aroma and flavor. Serve with truffle and mushroom based sauces, or Casina Rossa Truffle & Salt & Cheese and Ligurian EVOO.

7105CAJ - 250 g - 16/cs

I Peccati di Ciacco
Porcini Tagliolini

Delicate, thin cut. Rich color and flavor from porcini mushrooms. Suggested for use with Porcini & Salt and Truffle Oil.

6052CAJ - 250 g - 16/cs

I Peccati di Ciacco
Squid Ink Tagliolini

An ancient Mediterranean favorite. This thin cut tagliolini is ideal for seafood pasta dishes, and with red or white sauce

6057CAJ - 250 g - 12/cs

I Peccati di Ciacco
Barolo Tagliolini

Delicate, thin cut. Rich flavor and color from an infusion of Barolo wine. Suggested for use with I Peccati di Ciacco’s Pasta Sauce with Barolo.

6090CAJ - 250 g - 12/cs

I Peccati di Ciacco
Tajarin Egg Pasta

Traditional pasta of Moneu Roero, Piedmont. Made with fresh eggs in small batches. Fine cut with a delicate texture and tender bite.

6300CAJ - 250 g - 12/cs

Di Cuonzo of Puglia
Orecchiette

Classic of Puglia. Perfect for rich, chunky sauces due to their bowl-like shape and sauce-gripping texture.

27101PUG - 500 g - 16/cs

Di Cuonzo of Puglia
Orecchiette with Farina Arsa

Toasted in an oven to add nutty flavor and earthy color. Condiment-gripping shape and texture. Complements vegetables such as zucchini flowers and fresh peas, golden squash, white fish flakes, and other boldly colored foods.

27102PUG - 500 g - 16/cs

Di Cuonzo of Puglia
Olive Leaf Pasta

Classic leaf-shaped pasta. Delicately flavored with spinach. Suggested for use with creamy vegetable sauces.

27104PUG - 500 g - 16/cs

Casina Rossa
Orecchiette Pasta

‘Little ears’ of pasta are perfect for rich, chunky sauces due to their bowl-like shape and sauce-gripping texture.

14901CAS - 500 g - 10/cs

Casina Rossa
Bucatini Pasta

A classic cut of Central Italy. Made with all-natural Pugliese durum wheat. Suggested for red sauces, especially RITROVO SELECTIONS™ Puttanesca Sauce.

14902CAS - 500 g - 10/cs

Casina Rossa
Conchiglie Giganti, Large Seashells Pasta

“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked.

80101CAS - 500 g - 10/cs

Casina Rossa
Folgie di Carciofo, Artichoke Leaf Pasta

Pasta lightly flavored with artichoke puree, turmeric and poppy seed. Goes well with seafood, soups, and pasta bianco sauces.

80103CAS - 500 g - 10/cs

La Bella Angiolina
Gigli

Durum wheat pasta formed into a ruffly, sauce-gripping pasta.

11013BEL - 500 g - 12/cs

L’ Ultimo Forno
Paccheri Pasta

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.

1120ULTI - 500 g - 12/cs