Pastificio Pirro's pasta is the result of an accurate production process, driven by the constant search for quality and respect for the tradition of the Italian taste. Cooking time 12 min.

The Calabrian region in southern Italy is home to Pirro, an artisanal producer of dried pasta whose many shapes and flavors have distinguished this line from all others. This is an all-natural egg Pasta made in the shape of rolled diamonds tha has a texture that wraps around sauces and cheeses.

Monograno Felicetti Kamut Rigatoni is a whole-grain version of one of the most popular cuts. Kamut is the ancestor of durum wheat most commonly used for pasta, and has more protein, 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. Rigatoni is excellent for meat sauces, tomato and vegetable sauces, and makes macaroni and cheese special.

Monograno Felicetti Kamut Penne Rigate 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 nutrional value, yet is easy to cook. Kamut Spaghetti matches beautifully with tomato-based sauces, meat sauces, pestos, and cream sauces.

Long, flat, thin strands of egg noodle are made with the exacting care that Spinosi puts into all its artisanally-made pastas. Tagliolini, just 2 centimeters wide, is delicate. Simple butter, oil, and sage sauces, or chopped fresh tomatoes, basil, and browned garlic make beautiful accompaniments for this cut. Cooks in 1 minute.

Wide ribbons of delicate egg noodles are made by Spinosi of whole fresh eggs and durum wheat semolina. The pasta shape is wide but delicate and light.  Pappardelle is the classic accompaniment to beef or game-based sauces, such as rabbit, or sausages with red and yellow peppers. This pasta cooks in 1 to 2 minutes.