Ah, Italian pasta - it is the staple of an entire nation. Now it has spread to the rest of the world, a fact for which we are grateful. Do you remember the way your great-grandmother made her pasta? Neither do I, since we aren't Italian. Some of my friends, though, are lucky enough to have an Italian grandmother...and dinners at their house? Everyone clamors for an invitation.

For those of us who don't have an Italian grandmother to make our pasta, there are fortunately many types of excellent imported gourmet pasta available. They are made in small artisanal batches, sometimes on bronze dies, and with high-quality durum wheat and spring water. Each meal made with this gourmet pasta is a treat, a special adventure. Once we discovered the difference, we don't even make macaroni and cheese from a box (either a kit, or with grocery store pasta). It truly makes a difference. Once your foundation is the best it can be, the rest of your dinner will fall right into place. Delicious gourmet pasta, just add your favorite sauce.

And maybe your guests will ask if your Italian grandmother is still in the kitchen...

To order, just click on the photo and you will be taken to our trusted partner's website. Taste the difference of authentic Italian pasta. You'll be glad you did.

 

Gourmet Pasta: Farro Pasta

 

Farro Pasta Pizzichi by Rustichella d'Abruzzo

Artisan pasta maker Gianluigi Peduzzi holds the proud Rustichella d'Abruzzo custom initiated by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat prospers 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, that the Rustichella d'Abruzzo custom arises, creating all natural, artisanal pastas with excellent flavor, texture, and yield.

Rustichella's Pizzichi is created 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 digestible. When preparing, remember not to stir during the first minute because farro pasta is more delicate 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 abbreviated broad pasta cut with curly edges is marvellous with fava beans or broccoli.

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

Price: $7.50
Organic Farro Ready to Eat (Farro Pronto da Mangiare) by Radici of Tuscany

Farro grain has fed the Mediterranean and Near Eastern populations for centuries. Farro was the accepted ration for the Roman soldiers who journeyed throughout the Western World as well as a basic component in several dishes that fed the Roman poor. This satisfying grain has recovered its opularity and is now found on the menus of epicurean restaurants and has become an essential in many families throughout Europe and North America.

Farro is frequently compared to spelt and is used as an option to wheat flour by the healthy-conscious cook or those with sensitivities to gluten. Spelt and farro differ in that although spelt is considered ready-to-eat, farro must be soaked before use and it remains nutty in texture, while spelt softens and turns mushy when cooked.

Radici of Tuscany Organics Farro Ready to Eat is outstanding as an instant side-dish, salad condiment, or as an alternative to potatoes or rice. Radici of Tuscany prepares the organic farro grain and then packages it with salt, making it literally effortless to serve.

Each jar contains 12.7 ounces net weight of Farro Ready to Eat (Farro Pronto da Mangiare) by Radici of Tuscany Organics from Italy.

Price: $8.95
Farro Ditalini By Selezione Monograno

Farro Ditalini is a very small tube shaped pasta, approximately 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. Ditalini is a superior addition to soups as well as other pasta "and" dishes such as Pasta and Beans, etc.

The brand "Selezioni Monograno Valentino Felicetti" is the result of a uninterrupted 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 singular and spectacular product 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 unequalled. Although farro is very rich (full of proteins) and very appetizing, it is quite easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a slightly 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 Ditalini and requires a cooking time of approximately 11 minutes.

Price: $10.95
Farro Fusilli Pasta Selezioni Monograno By Valentino Felicetti

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

The brand "Selezioni Monograno Valentino Felicetti" is the result of an uninterrupted 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 singular and striking 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 incomparable. 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 around 11 minutes.

Price: $9.95
Farro Rigatini Pasta Selezioni Monograno By Valentino Felicetti

Farro Rigatini is a hollow pasta, approximately 1 1/4" long made with organically grown farro from Umbria and created using bronze dies. Production is limited.

The brand "Selezioni Monograno Valentino Felicetti" is the result of an uninterrupted 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 unusual and striking 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 trouble with other wheat products. It is often used interchangeably with spelt, but is actually a slightly 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 Rigatini and requires a cooking time of about 11 minutes.

Price: $9.95
Farro Linguine By Selezione Monograno

Farro Linguine is a long, flat spaghetti-type pasta created 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 uninterrupted 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 uncomparable and spectacular 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 really appetizing, it is very well digested even by those who have trouble with other wheat products. It is often used interchangeably with spelt, but is in reality a slightly 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 Linguine and requires a cooking time of around 8 minutes.

Price: $10.95
Whole Grain Farro by Rustichella d'Abruzzo

One of the first grains discovered, farro is the ancestor of modern wheat. It is said to have nourished the Roman legions as they conquered Europe.

Farro is a cereal grain in which, differently than wheat, the husk binds to the grain, just as in barley and oats. Its fiber content consequently is high, and so are nutrients such as Vitamin E and protein. When combined with legumes, as in many Tuscan recipes, farro creates a complete protein source.

Like various other grains, farro calls for overnight (12 hours) soaking before incorporating into your favorite recipe. Whole Grain Farro is superior in soups and stews or mixed with fresh vegetables to make a cold salad.

Each bag of Rustichella d'Abruzzo Whole Grain Farro weighs approximately 1.1 lb. and is imported from Italy.

Price: $12.90
Farro Pasta Spaghetti by Rustichella d'Abruzzo

Artisan pasta maker Gianluigi Peduzzi keeps up the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians recognize that the best pasta comes from Abruzzo, east of Rome. Durum wheat prospers 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 originates, creating all natural, artisanal pastas with outstanding flavor, texture, and yield.

Rustichella's Farro Spaghetti is made from 100% farro flour. Farro is an unhybridized form of wheat that nearly resembles spelt, but has extraordinary body and holds its bite and texture even after reheating. Many people who are irritated by hybridized wheat find that the type of gluten in this ancient grain is more easily digestible.

When cooking, remember not to stir during the first minute, because farro pasta is more delicate 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 marvelous 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.

Price: $7.50
Farro Pasta Penne Rigate by Rustichella d'Abruzzo

Artisan pasta maker Gianluigi Peduzzi keeps up the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians recognize the best pasta comes from Abruzzo, east of Rome. Durum wheat prospers 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 originates, creating all natural, artisanal pastas with 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 irritated by hybridized wheat find that the type of gluten in this ancient grain is more easily digestible.

When cooking, remember not to stir during the first minute because farro pasta is more delicate 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 dished up 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.

 

Price: $7.50

 

 

Other Types of Gourmet Pasta

 

Mezzaluna Pasta with Basil Pesto Filling by Lapiana

Bravo for Italian creativity! Alimentitalia delivers a new twist to the conventional stuffed pasta. Mezzaluna Pasta with Basil Pesto Filling by Lapiana is authentic artisanal Italian stuffed pasta.

Lapiana utilizes wholesome ingredients in their pastas: exquisite Parmesan cheese, basil pesto, freshly laid eggs, and durum wheat semolina - without preservatives.

Mezzaluna Pasta with Basil Pesto Filling explodes with flavor. Serve this pasta simply with melted butter and in-season tomatoes or with your favorite sauce; this pasta is bound to enhance your meal. Works marvellously in cold pasta salads and soups.

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

Price: $6.95
Mezzaluna Pasta with Gorgonzola Filling by Lapiana

Bravo for Italian creativity! Alimentitalia delivers a new twist to the conventional stuffed pasta. Mezzaluna with Gorgonzola Filling by Lapiana is authentic artisanal Italian stuffed pasta. Mezzaluna stands for "half moon", which identifies the shape of this appetising pasta.

Lapiana utilizes wholesome ingredients in their pastas: exquisite Gorgonzola cheese, superior spices, fresh eggs, and durum wheat semolina without preservatives.

Mezzaluna with Gorgonzola Filling explodes with flavor. Serve this pasta simply with melted butter and sage or with your favorite sauce; this pasta is sure to be a winner on your table. Works superbly in cold pasta salads as well.

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

Price: $6.95
Tortellini with Eggplant, Zucchini and Bell Pepper by Lapiana

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

Lapiana uses nourishing ingredients for their pastas starting 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 preservatives.

Tortellini with Eggplant, Zucchini and Bell Pepper bursts with flavor. Dish up with sauteed bacon, butter and walnuts or with your preferred sauce. This pasta is bound to be a outstanding winner on your table.

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

Price: $7.25
Tortellini Pasta with Sundried Tomato and Oregano Filling by Lapiana

Bravo for Italian creativity! Alimentitalia delivers a new twist to the conventional stuffed pasta. Tortellini with Sundried Tomato and Oregano by Lapiana is bona fide artisanal Italian stuffed pasta.

Lapiana utilizes healthy ingredients for their pastas: exquisite cheese, sundried tomato, sweet-smelling oregano, newly-laid eggs, and durum wheat semolina, without preservatives.

Tortellini with Sundried Tomato and Oregano explodes with flavor. Dished up simply with melted butter or with your preferred sauce, this pasta is bound to be an outstanding success on your table.

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

Price: $6.95
Pappardelle Egg Pasta by la Campofilone

Campofilone is a small hill town in the central Italian province of Ascoli Piceno, looking out on the Adriatic Sea. There, for over four hundred years, artisan pasta makers have produced a one-of-a-kind homemade pasta known as "Maccheroncini", delicate strips of egg pasta made without water.

Made famous throughout Italy at the Council of Trent in 1560, this extraordinary pasta-making technique has been passed down throught the years from generation to generation.

In 1912, Adorna Albanesi began the "la Campofilone" company. Today they produce Maccheroncini with the same passion and care that their ancestors used years ago. Their Pappardelle Egg Pasta is produced from the highest quality ingredients: pure durum wheat semolina and very fresh eggs without the addition of water. The dough is rolled out particularly thin and then permitted to dry slowly and gradually at just slightly higher than room temperature.

The final result is deliciously light, distinctive Pappardelle pasta that cooks in 2-3 minutes and holds its shape and flavor. Pappardelle is the perfect pasta for carbonara, alfredo, bechamel or other cream sauces. Try pappardelle egg pasta with fresh basil, fresh tomato and extra virgin olive oil topped with freshly grated cheese.

Each box contains 8.8 oz. (250 gr) of Pappardelle Egg Pasta by la Campofilone from Italy.

Price: $9.39
Pappardelle Pasta by Maroni From Campofilone

Campofilone is located on a hill on the Adriatic coast of Italy in the Marche region. The creating of egg pasta is a tradition in this area. Abiding by this custom, Ivan Maroni chooses the finest durum wheat semolina, blends it with eggs (no water is added), and then rolls it out into thin sheets of pasta, which are then cut to shape. The cut pasta is laid out on sheets of paper to dry slowly prior to packing. The final result is a exquisitely flavored pasta created from only natural ingredients.

The addition of eggs instead of water produces a pasta which is much more finespun than the commercialized dry pastas found in nearly all grocery stores. It cooks in barely 2 minutes! The Papardelle cut is a long flat pasta, aprroximately 1/2" in width. It works quite well with a meat ragu, or use your favorite creamy white sauce.

Each box contains approximately 8.75 ounces (250gr) of Papperdelli Egg Pasta by Maroni from Campofilone, Italy.

Price: $7.95
Ravioli Pasta with Squash Filling by Lapiana

Bravo for Italian creativity! Alimentitalia delivers a new twist to the conventional stuffed pasta. Ravioli Pasta with Squash Filling by Lapiana is bona fide artisanal Italian stuffed pasta.

Lapiana utilizes healthy ingredients for their pastas: exquisite Parmesan cheese, squash, Amaretti (sugar, apricot kernals, egg whites, flour, milk, butter, and natural almond flavor), freshy-laid eggs, and durum wheat semolina, without preservatives.

Ravioli Pasta with Squash Filling explodes with flavor. Dished up simply with melted butter and sage or with your preferred cream sauce, this pasta is sure 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.

Price: $6.95
Ravioli Pasta with Pecorino and Potato Filling by Lapiana

Bravo for Italian creativity! Alimentitalia delivers a new twist to the conventional stuffed pasta.. Ravioli with Pecorino and Potato Filling by Lapiana is bona fide artisanal Italian stuffed pasta.

Lapiana uses healthy ingredients for their pastas: exquisite Pecorino Romano (sheep's milk) cheese, potato flakes, superior spices, fresh eggs, and durum wheat semolina without preservatives.

Ravioli Pasta with Pecorino and Potato Filling explodes with flavor. Dished up simply with melted butter and sage or with your favorite sauce, this pasta is bound to provide the basis for a memorable meal. Works superbly in cold pasta salads as well.

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

Price: $6.95
Garganelli Artisan Egg Pasta by Lapiana

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

Extra care and attention is used in creating the singular Garganelli shape, which is conducive to accommodating more sauce. Garganelli is an exceedingly versatile pasta cut which adjusts considerably with both tomato and cream sauces. Directions and a recipe are included.

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

Price: $5.95
Calamarata Pasta

This artisanal pasta is produced in Italy by Rustichella dAbruzzo with designated durum wheat semolina, extruded through bronze dies and air dried for 56 hours. These time-honoured factors give our distinctive pasta its own taste.

The shape of the Calamarata Pasta is sculptured after the anatomy of calamari (squid) which are often cut into small circles and then sauteed or fried. While the Calamarata Pasta would match nicely with a fish sauce, please do not stop there.. The use of the bronze dies forges a slightly craggy texture which allows any sauce to cling better to the pasta.

Each tray of Rustichella dAbruzzo Calamarata Pasta contains 17.6oz. (500grams).

Price: $8.50
Croxetti Pasta By Alta Valle Scrivia

Croxetti developed in the Middle Ages, as cooks of aristocratic Ligurian households would press a fine sheet of pasta between two wooden molds engraved with the household's coat of arms on one side and symbols on the other.

Rather frequently the symbolic representation embossed on the second side was the Christian cross, thereby rendering the pasta its name.

Alta Valle Scrivia is an artisanal manufacturer of pasta located near Genoa. Their Croxetti are embossed with a stalk of wheat.

The configuration and texture of Croxetti make them ideally suited to accommodate hearty 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.

Price: $7.95
Orecchiette by Benedetto Cavalieri

Orecchiette are pasta with a concave shape that is said to resemble "little ears". This time-honoured pasta is made with superior durum wheat semolina and water and is made by employing the "delicate" method.

Benedetto Cavalieri began in 1918 with the clear aim of creating "select" pasta. The family tradition carries on today in the same factory, still using the seminal refined method (long kneading and pressing, slow drawing, drying at a low temperature). This ensures the absolute preservation of precious biological and nutritional values of durum wheat and ensures a natural consistency and taste.

Each bag of Benedetto Cavalieri Orecchiette weighs approximately 1.1 pounds (17.6 ounces) and is imported from Italy.

Price: $8.95
Potato Gnocchi by Lapiana

Gnocchi is Italian for "dumplings" and can be made from an assortment of ingredients. These delectable morsels are created from potato and can be dressed with butter, a tomato-based sauce, or olive oil and a sprinkling of freshly grated parmesan or romano cheese.

Gnocchi, pronounced NYO-kee, are usually dished up as a side dish to a meat course but can be a filling main dish just as well. Gnocchi must be lightly boiled in water until they float to the top. Be sure not to overcook them as they will become "gummy" and fall apart. Serve gnocchi with fresh sage and butter, with sauteed spinach, pine nuts, and olive oil, or tossed with vodka sauce.

Each package contains 17.6 ounces (1.1 lb.) of Potato Gnocchi by Lapiana from Italy. Contains wheat.

Price: $3.98
Mediterranean Flavored Tarallini (Ring-Shaped Breadsticks) by LaPiana

 

Tarallini are time-honoured circular bread-sticks from the Apulia region of Italy. This regional specialty, a staple in Apulia, is still created with the unvaried simple ingredients that were employed in the past: premium caliber wheat flour, white wine, and olive oil. The dough can be seasoned with numerous ingredients, such as spices and herbs. The dough is boiled and then baked. The final result is a crunchy, savoury Italian pretzel that tastes like a wine cracker.

The Mediterranean Flavored Tarallini is seasoned with oregano, black olives, sesame seeds, anchovies, cherry tomatoes, chili pepper, rosemary and salt.

Tarallini make a consummate snack or hors d'oeuvres, and match well with hard or soft cheeses. They are delightful when dipped in wine, sauces, spreads, jams, honey or mustard.

Each package of Mediterranean Flavored Tarallini by LaPiana contains 8.8oz.

Price: $4.50
Fregola Sarda by Rustichella d'Abruzzo

Italians know the best 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 originates, producing all natural, artisanal pastas with superior flavor, texture, and yield.

Peduzzi, an artisan pasta maker whose grandfather established the company in the early 1900's, creates his pasta from two elemental 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 ensuing rustic texture holds the sauces beautifully, more than factory-made pasta. Rustichella d'Abruzzo pasta is air dried for an all-important 56 hours, which produces a compact, flavorful pasta that cooks perfectly al dente. Because of the compactness of the pasta, many chefs find that the yield per pound is larger than commercially made pasta.

Fregola Sarda is a durum wheat toasted pasta from Sardinia that is similar to couscous and is usually dished up 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.

Price: $12.50
Orzo by Rustichella d'Abruzzo

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition initiated by his grandfather in the early 1900s. Italians recognize the best pasta issues forth from Abruzzo, east of Rome. Durum wheat prospers 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 custom originates, creating all natural, artisanal pastas with superior flavor, texture, and yield.

Peduzzi creates his pasta from two elemental 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 accommodates the sauces beautifully, much better than factory-made pasta. Rustichella d'Abruzzo pasta is air dried for a critical 56 hours, which creates a compact, flavorful pasta that cooks perfectly al dente. Because of the compactness of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.

Present just about everywhere in Italy, and rather often in Greek dishes, rice-shaped Orzo is outstanding 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.

Price: $7.50
Organic Corn Pasta Spaghetti, Gluten Free

Maize, a cereal which contains no gluten, also known as corn, was already domesticated on the Mexican plateau 3,500 years ago. The cultivation of maize circulated fairly quickly in Italy, particularly 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 capitalizing on the gluten-free attributes of maize to create Spaghetti made simply with organic polenta flour (cornmeal) and water. These pasta strands are a fine-looking yellow gold with a nuttier, sturdier flavor than wheat pasta and an al dente cooking time of only 6 minutes. It matches well with any sauce of preference.

Each box contains 17.6oz. or 500g.

Price: $10.95
Gourmet Pasta Sampler Gift Basket

We consider pasta to be one of the most versatile foods obtainable. With all of its shape variances and the innumerable of sauce combinations, the possiblilities are practically endless.

Our Gourmet Pasta Sampler offers up some long-familiar and some rather singular pasta cuts to savor. We commence with Croxetti, pasta discs in the shape of coins, each one embossed with a stalk of wheat. They are marvellous with hearty sauces such as pesto or walnut sauce.

Next we offer Troffiette. This fine, tight twist shaped pasta has the appearance of being hand rolled and then pinched at each end. It is usually served up with basil pesto or walnut pesto, as its contorted shape accommodates these sauces nicely.

Trofiette is also delectable when served with fresh seasonal vegetables, such as 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.

Gnocchi are similar to potato dumplings. They are graceful dished up with a butter-sage sauce, and rustic and homelike with a tomato based sauce.

Farro is an excellent grain which is a forerunner of wheat and much easier to digest. It features a slight a nutty flavor but works advantageously with most sauces. We offer up two shapes of Farro pasta -- Rigatini and Pizzichi.

We finish our selection with two small cuts of pasta which work advantageously with soups as well as salads -- Orzo, similar to rice, and Fregola Sarda which is a bit like a large grain couscous.

The full pasta collection is presented in a beribboned gift box which befits any occasion.

Price: $67.95

 

 

 

 

 

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