Farro Fusilli is a "spring" shapped pasta, approximately 1 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.

The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table.

Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum".

Each package contains 500 grams (approximately 1.1 lbs.) of Farro Fusilli and requires a cooking time of approximately 11 minutes.

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Maize, a cereal which contains no gluten, more commonly known as corn, was already cultivated on the Mexican plateau 3,500 years ago. The cultivation of maize spread fairly rapidly in Italy, especially in the Veneto Region where it was used to make polenta, the most popular dish in the local cuisine.

Now the Jolly Sgambaro Company is taking advantage of the gluten-free property of maize to produce Spaghetti made simply with organic polenta flour (cornmeal) and water. These pasta strands are a beautiful yellow gold with a nuttier, hardier flavor than wheat pasta and an al dente cooking time of only 6 minutes. It pairs well with any sauce of preference.

Each box contains 17.6oz. or 500g.

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield.

Rustichella’s Pizzichi is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta.

Pizzichi translates as pinched pasta”. This short broad pasta cut with curly edges is wonderful with fava beans or broccoli.

Each bag contains approximately 8.8 ounces (250gr) of Farro Pizzichi by Rustichella d’Abruzzo

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild.

Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d’Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.

Present almost everywhere in Italy, and quite often in Greek dishes, rice-shaped Orzo is great in soups or as a side dish.

Each bag contains approximately 1.1 pounds (500 gr.) of durum wheat semolina Orzo by Rustichella d’Abruzzo imported from Italy.

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Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat, which flourishes in the salty Adriatic breezes, and the pure mountain water used is said to work magic. It is here that the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yeild.

Peduzzi, an artisan pasta maker whose grandfather founded the company in the early 1900’s, makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d’Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.

Fregola Sarda is a durum wheat toasted pasta from Sardinia that is similar to couscous and is usually served in a shellfish broth, in soups or as a pasta dish dressed with olive oil and fresh herbs or your favorite sauce.

Each bag contains approximately 1.1 pounds (500 gr.) of durum wheat semolina Fregola Sarda by Rustichella d’Abruzzo imported from Italy.

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield.

Rustichella’s Penne Rigate di Farro is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt, but has remarkable body and retains its bite and texture even after reheating. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested.

When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Penne Rigate di Farro can be served with tomato sauce and mushrooms, or olive oil and white beans.

Each bag contains 8.8 ounces (250g) net weight of Penne Rigate di Farro by Rustichella d’Abruzzo from Italy

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Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d’Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d’Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield.

Rustichella’s Farro Spaghetti is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt, but has remarkable body and retains its bite and texture even after reheating. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested.

When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Spaghetti di Farro is wonderful tossed with olive oil, fresh herbs and garlic, or butter and freshly grated Pecorino Romano.

Each bag contains 8.8 ounces (250g) net weight of Farro Spaghetti by Rustichella d’Abruzzo from Italy

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Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Ravioli Pasta with Squash Filling by Lapiana is authentic artisanal Italian stuffed pasta.

Lapiana uses wholesome ingredients for their pastas; exquisite Parmesan cheese, squash, Amaretti (sugar, apricot kernals, egg whites, flour, milk, butter, and natural almond flavor), fresh eggs, and durum wheat semolina without the use of preservatives.

Ravioli Pasta with Squash Filling is bursting with flavor. Served simply with melted butter and sage or with your favorite cream sauce, this pasta is certain to be a great success on your table.

Each box contains 1 pound net weight of Ravioli Pasta with Squash Filling by Lapiana from Italy.

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Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Tortellini with Sundried Tomato and Oregano by Lapiana is authentic artisanal Italian stuffed pasta.

Lapiana uses wholesome ingredients for their pastas; exquisite cheese, sundried tomato, fragrant oregano, fresh eggs, and durum wheat semolina without the use of preservatives.

Tortellini with Sundried Tomato and Oregano is bursting with flavor. Served simply with melted butter or with your favorite sauce, this pasta is certain to be a great success on your table.

Each box contains 1 pound net weight of Tortellini with Sundried Tomato and Oregano by Lapiana from Italy.

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Croxetti originated in the Middle Ages, when cooks of noble Ligurian families would press a thin sheet of pasta between two wooden molds engraved with the family’s coat of arms on one side and symbols on the other.

Quite often the symbol stamped on the second side was the Christian cross, thereby giving the pasta its name.

Alta Valle Scrivia is an artiginal producer of pasta located near Genoa. Their Croxetti are stamped with a stalk of wheat.

The shape and texture of Croxetti make them ideally suited to hold substantial sauces such as Pesto Genovese, Walnut sauce, or fish sauce.

Each bag contains 1.1 pounds or 500 grams of Croxetti Pasta by Alta Valle Scrivia.

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This artisanal pasta is produced in Italy by Rustichella d?Abruzzo with selected durum wheat semolina, extruded through bronze dies and air dried fro 56 hours. These traditional elements give our specialty pasta its own taste.

The shape of the Calamarata Pasta is modeled after the shape of calamari (squid) which are often cut into little rings and then saut?ed or fried. Although the Calamarata Pasta would pair nicely with a fish sauce, please don?t stop there.. The use of the bronze dies leaves a slightly rough texture which allows any sauce to adhere better to the pasta.

Each tray of Rustichella d?Abruzzo Calamarata Pasta contains 17.6oz. (500grams).

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Garganelli Egg Pasta by Lapiana is made in Modena, Italy using the simplest of ingredients: selected premium quality durum wheat semolina and eggs.

Special care and attention is used in making the Garganelli shape, whose unique form is conducive to holding more sauce. Garganelli is an extremely versatile pasta cut which adapts well with both tomato and cream sauces. Instructions and a recipe are included.

Each box of Lapiana Garganelli Egg Pasta is 8.8 ounces and serves four main courses.

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Tortellini with Eggplant, Zucchini and Bell Pepper by Lapiana is authentic artisanal Italian stuffed pasta.

Lapiana uses wholesome ingredients for their pastas beginning with fresh eggs and durum wheat semolina. Their tortellini is stuffed with bread crumbs, Parmesan cheese, eggplant, zucchini, garlic, bell peppers, nutmeg and rosemary without the use of preservatives.

Tortellini with Eggplant, Zucchini and Bell Pepper is bursting with flavor. Serve with sauteed bacon, butter and walnuts or with your favorite sauce. This pasta is certain to be a great success on your table.

Each box contains 1 pound net weight of Tortellini with Eggplant, Zucchini and Bell Pepper by Lapiana from Italy.

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Thanks to Italian creativity, Alimentitalia presents a new twist to the traditional stuffed pasta. Mezzaluna Pasta with Basil Pesto Filling by Lapiana is authentic artisanal Italian stuffed pasta.

Lapiana uses wholesome ingredients for their pastas; exquisite Parmesan cheese, basil pesto, fresh eggs, and durum wheat semolina without the use of preservatives.

Mezzaluna Pasta with Basil Pesto Filling is bursting with flavor. Served simply with melted butter and fresh tomatoes or with your favorite sauce, this pasta is certain to be a great success on your table. Works wonderfully in cold pasta salads and soups as well.

Each box contains 1 pound net weight of Mezzaluna Pasta with Basil Pesto Filling by Lapiana from Italy.

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Trofie or trofiette pasta is a traditional, and one of the most popular, Ligurian pasta shapes.

Trofiette by Alta Valle is made using durum wheat semolina and water. This thin, tight twist shaped pasta has the appearance of being hand rolled and then ?pinched? at each end. It is commonly served with basil pesto or walnut pesto since its twisted shape holds these sauces nicely.

Trofiette is also delicious when served with fresh seasonal vegetables like green beans or spinach served with pancetta or potatoes in a rich meat based broth. Try trofiette with butter and fresh herbs served with a meaty fish or with shellfish.

Each bag contains 500 gr of Trofiette by Pastificio Artigianale Alta Valle from Italy.

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