Pasta

Sicilian Pasta

Organic Pasta

Egg Pasta

Corn Pasta

Rice Pasta

Egg Pasta

Pasta 'Biologica Eccezionale'

Bronze Drawn Pasta

Pairings

Good Pasta is Good For You.

Aged Balsamic Vinegar

Extra Virgin Olive Oil

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Faraci Pasta
Bucatini, Cavatelli, Linguini, conchiglie, Rigatoni, Stelline, Caserecci,...we have too many to list.

From $2.75

Faraci Special Pasta
Organic wheat pasta, pasta made with bronze dies, Faraci has it all.

From $3.49

Valentino Felicetti Organic Pasta
Organic purity gives this pasta a healthy new twist. Over 100 years of tradition in every strand.

From $5.99

Spinosi Egg Pasta
Campofilone is world renowned for making egg pasta. Spinosi is the best of Campofilone!

From $8.99

Pasta Bartolo Egg Pasta
La Pasta Di Bartolo - for Italian pasta-making artistry!

From $7.49

Le Veneziane Corn Pasta
Delicious - some say tastes better than regular pasta.

From $4.89

Pasta Corn Italian Molino Di Ferro Le Veneziane Penne Rigate

Andriani Corn Pasta
Finally, so many great corn pasta choices.

From $4.89

Andriani Rice Pasta
A Rice Pasta this good? Really?

From $4.89

Fresh, dried, egg or filled, pasta is the undisputed queen of Italian gastronomy. It is important to buy good pasta that cooks well, holds its shape and then lets the sauce cling to it.

When choosing pasta, 100% duram wheat is usually best for cooking and holding its shape. A thicker pasta will hold the sauce better. Of course, ultimately, the quality of the flour, determines the quality of the pasta and for that you have to taste the pasta.

Some good cooking tips:
* Pay close attention to cooking time written on the pasta package to NOT overcook the pasta.
* Use a large pot capable of holding 1 litre of water per 100gms of pasta.
* Put salt only when the water starts to boil and then 10 gms per 1 litre of water.
* The paste must be immersed all at once and in the middle of the pot; mix immediatly with a fork or a wooden spoon. Stir occasionally.

Italians have been making egg pasta for hundreds of years with the simplest of ingredients: eggs, duram wheat, water. Every Italian knows that the best egg pasta making traditions are from the Campofilone area of Marche. The Spinosi Egg Pasta is a household name and some say that their egg pasta tastes better than most fresh home-made pasta. This pasta is so flavorful that it is best to taste it without a sauce: just some butter and parmigiano cheese. Well, adding a bit of shaved truffles adds a whole different dimension!

100 years of pasta making experience has been passed down from father to son at the Felicetti family.

* Organic cultivation of single varieties of wheat.
* No chemicals or fertilizers.
* Pure water from alpine springs.
* Bronze dies to make the pasta shapes.
* Slow drying over 48 hours so you can taste the wheat.
* Certified Organic by the USDA, KOSHER, JAS & CCPB (Italian Board of Organic production).

Unlike other pasta makers who mass-produce their pasta using disposable Teflon dies, Valentino Felicetti uses bronze dies (molds) to create their pasta’s different shapes. Though bronze dies require more precise skill to regulate the consistency of the mix and the production speed, they produce rougher surfaced pasta to better capture and hold your sauce.

Look for tasty recipes on each product page. As a general rule, delicate or thinner pastas call for delicate sauces. Reserve thick tomato or creamy sauces for the more substantial pastas. See our PASTA cookbook for more easy regional pasta and sauce recipes.

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Pasta is a good carbohydrate with a low gylcemic index and only 99 calories in each half-cup. Low in sodium and cholesterol-free it has been part of the healthy Mediterranean diet for over 1000 years. By selecting fresh vegetables and olive oil to pair with your pasta, you can create hundreds of tasty, light meals.

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