Pirro Tagliatelle Egg Pasta is an Italian pasta enriched with the flavor and nutrients of free range eggs and durum wheat semolina. Tagliatelle pasta is particularly well-paired with rich, creamy sauces.

Monograno Felicetti Kamut Linguine is a whole-grain version of one of the most popular cuts. Kamut is the ancestor of durum wheat most commonly used for pasta, but has more protein and other vitamins and minerals. Kamut is in the newest line of Felicetti family which has been making organic pasta in the Dolomites for over 100 years. Linguine works well with many sauces, but works especially well with seafood sauces such as clam sauce, tomato sauces, and cream sauces.

Monograno Felicetti Kamut Fusilli is a whole-grain version of one of the most popular pasta cuts. Kamut is the ancestor of durum wheat most commonly used for pasta, but has more protein and other vitamins and minerals. Kamut is in the newest line of Felicetti family which has been making organic pasta in the Dolomites for over 100 years. Fusilli works well with many sauces – from tomato and vegetable sauces to meat sauces such as Bolognese to cream sauces.

Monograno Felicetti Kamut Spaghetti is a whole-grain pasta with a slightly nutty flavor and a texture very similar to durum wheat pasta. Kamut is an ancient grain, the ancestor to durum wheat. Because it is whole grain, it retains all of its nutritional value, yet is easy to cook. Kamut Spaghetti matches beautifully with tomato-based sauces, meat sauces, and seafood.

A flavorful pellet-shaped pasta, fregola is often called Sardinian couscous because of its small pellet shape. Very popular now on restaurant menus, fregola is delicious in seafood sauces, in cold salads, or in soups. This standard, medium-sized fregola is just right for all applications.

Wide, flat, ribbon pasta dried in nests,   this DelVerde pasta is made in the Majella National Park in Abruzzo. DelVerde’s mission is to create high-quality products while respecting the environment, using a combination of Old World traditions and modern technology. Pappardelle is dried in nidi, or nests, to preserve the long, flat ribbons and cooks in  7 minutes. Pappardelle can be served with game sauces like rabbit or with a sauce of heavy cream or panna, sauteed mushrooms, and a sprinkle of parsley.

Spinosi fettuccine are long, flat, and delicate egg noodles.  Classic with a butter and cream sauce, fettuccine is also wonderful with basil or sundried tomato pesto. Spinosi fettuccine cooks in just 1 minute. Then add it to sauce for 45 seconds to let it absorb the flavors.