A combination of spaghetti and tagliatelle, this flattened version of spaghetti comes from the Italian coastal region Ligurii. Interestingly, the name “linguine” means “tongues”.

While spaghetti is most often combined with tomatoes and meat, Italians commonly add pesto (preferably the original Ligurian pesto Genovese) or seafood to linguine pasta to create a meal that incorporates all the riches of the region. 

Along with these traditional aspects of linguine, this pasta is ideal for many different casseroles, egg frittata, or Asian dishes.

500 g



Unlike spaghetti, this long, round pasta includes a small hole in the middle (“buco” in Italian means “hole”) and gives a beautiful volume to a dish.

Bucatini is particularly popular in Sicily as well as in Rome where it is often served with amatriciana sauce made with bacon, tomatoes and pecorino cheese. Bucatini pasta also tastes delicious when served with fresh herbs and butter. You can almost smell this beautiful flavour in the air!

500 g


Penne rigate / Tube Pasta

This pasta has a tube-like, cylindrical shape with ridges on its surface in order to hold as much sauce as possible.

Penne may be served with a range of ingredients, however it fits best with denser sauces as well as dishes consisting of larger pieces of vegetables or meat and therefore, is often found in salads and casseroles. A common dish which includes this type of pasta is the spicy penne all’Arabiata made with chilli, garlic and basil. However, thanks to the versatility of penne, one may be very creative when cooking with this pasta since it always tastes great.

Available as traditional, whole grain, tri-color or bio penne. 

500 g, 3000 g


Fusilli / Spirals

This pasta has a spiral shape (“fuso” in Italian means “spiral”) and is formed through the gentle twisting of pasta dough.

The ridges in fusilli enable a lot of sauce to be absorbed and therefore, this pasta is often used in cooking. It is great to add to soups – tomato soup lovers would find it difficult to imagine a different type of pasta to eat their soup with. Fusilli also fits wonderfully in tomato or mushroom casseroles, as well as other baked dishes.

Available as traditional, whole grain, tri-color or bio fusilli. 

500 g, 3000 g


Farfalle / Bow-ties

This beautiful type of pasta originally comes from the Italian regions of Lombardy and Emilia-Romagna and is formed by pressing the two longer sides of a rectangular piece of dough into the middle to create the shape of a butterfly (“farfalla” in Italian) or bow-tie.

Thanks to their fancy bow-tie shape, farfalle add charm to any dish that they are used in. This pasta is ideal in salads since it works perfectly with larger sized ingredients, such as broccoli florets or pieces of chicken.

500 g, 3000 g


Conghiliette / Small Shells

This small shell-like pasta is an excellent addition to soups as well as salads. For children, it is a great introduction into the adventurous world of pasta. Does the idea of small shells sailing in an ocean of chicken soup not sound extremely compelling? 

500 g


Casarecce / Braids

This lightly coiled pasta with a braid-like shape  absorbs as much sauce as possible; its unique shape is able to visually enrich any meal.

Casarecce means “homemade” in Italian which, in relation to its Sicilian roots, brings to mind the image of a large family gathered around a dinner table, admiring a homemade casserole. This pasta is ideal for family gatherings!  

500 g



With its wave-like shape, fale is the perfect type of pasta to use in soups. It fits however also splendidly with thicker sauces.

500 g



This small, tubular pasta fits ideally in casseroles as well as light salads with little amount of sauce. Classic dishes with corals use ingredients such as egg, cream and yellow cheese; it is therefore not surprising that “macaroni and cheese” is such a craze in America.  

500 g


Orzo medium / In the form of rice

Through its shape and size, Orzo very much resembles a grain of rice. It is widely used in cooking as it combines the advantages of pasta and rice and therefore may be a compromise for lovers of tomato soup with rice and fans of the version with pasta. Orzo is suitable in traditional pasta dishes, as well as dishes which typically use rice, for example, pilaf or stuffed peppers.  Orzo is very popular in Greece. It is a classic ingredient in a large range of dishes, such as, casserole with eggplant or lemon soup (avgolemono).

500 g


Gnocchi / Large Shells

This large, shell-like pasta fits wonderfully in salads or casseroles and is an exciting alternative to penne or farfalle. Gnocchi also form a beautiful dish when served with seafood.

500 g

Spaghetti No 6

Spaghetti is one of the most popular types of pasta; it has been consumed in Southern Europe for centuries now and is prepared in a large variety of ways.

This long, delicate pasta works best with light and creamy sauces and winds onto a fork beautifully to ensure a fun meal for every child. What better way is there to regain the feeling of being on holiday than to eat authentic Mediterranean spaghetti combined with fresh, juicy tomatoes? What more could you ask for?

Available as traditional, whole grain, tri-color or bio spaghetti.

500g, 1000g