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What makes this Artisan pasta different from commercialy made pasta, is the pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. Rusticella pasta is air dried for a crucial 56 hours, wich creats adense, flavorful pasta that cooks perfectly al dente.A miniature version of penne, this tubular pasta is very versatile, us in pasta salad of toss with fresh tomatoes.

Loaded with your garden favorites, our Roasted Vegetable Lasagna is a vegetable lover's dream! The spinach lasagna layers are generously filled with roasted artichokes, mushrooms, zucchini, eggplant, peppers and onions. Enhanced with a parmesan and garlic ricotta cheese blend and Italian red sauce, you'll love this twist on an Italian classic. Meal serves 2.

Cipriani has always made their own pasta and the experience they have gained over the years, has taught them that in egg pasta, there are three important elements. The flour must be made from durum wheat, the best grade eggs must be used and the pasta must be worked with care, rolled over and over again, never so much as to overheat it, but enough to give it that special quality. If all these precepts are followed, the pasta will have the essential characteristics of being both firm and soft. Two attributes that would seem to be in opposition, but which real pasta lovers recognize perfectly. If pasta of this class is then dried slowly at a low temperature, the resulting product will be unique. Serves 5 and cooks in 4 minutes.

Cipriani has always made their own pasta and the experience they have gained over the years, has taught them that in egg pasta, there are three important elements. The flour must be made from durum wheat, the best grade eggs must be used and the pasta must be worked with care, rolled over and over again, never so much as to overheat it, but enough to give it that special quality. If all these precepts are followed, the pasta will have the essential characteristics of being both firm and soft. Two attributes that would seem to be in opposition, but which real pasta lovers recognize perfectly. If pasta of this class is then dried slowly at a low temperature, the resulting product will be unique. Serves 5 and cooks in 4 minutes.

This delicious squid ink spaghetti is perfect for serving with seafood dishes, including scallops, and other shellfish. Region: Sardegna Manicaretti products let people travel into Italian culture and history by enjoying traditional artisan foods.

Rossi Pasta Lemon Pepper Fettuccini. 6.00mm wide. Cooks quickly, in about 3 1/2 to 5 minutes. Lemon juice, lemon peel, black and cayenne pepper. Tart, some bite. Demanded by many restaurants because of its versatility. Great with seafood. One 12 oz. package.

Cipriani has always made their own pasta and the experience they have gained over the years, has taught them that in egg pasta, there are three important elements. The flour must be made from durum wheat, the best grade eggs must be used and the pasta must be worked with care, rolled over and over again, never so much as to overheat it, but enough to give it that special quality. If all these precepts are followed, the pasta will have the essential characteristics of being both firm and soft. Two attributes that would seem to be in opposition, but which real pasta lovers recognize perfectly. If pasta of this class is then dried slowly at a low temperature, the resulting product will be unique. Serves 5 and cooks in 4 minutes.

The Martelli family has produced their artisanal pasta since 1926 in the medioeval town of Lari, near Pisa, in Tuscany. With simple techniques passed down from one generation to the other this pasta, which following the purist attitude of the makers only comes in a few classic shapes, is made utilizing first grade durum wheat flour grown on the family property . The wheat flour is then kneaded with cold water, cut with bronze dies and let dry in the air for 50 hours. This extra long drying process gives the pasta a special porousness perfect for catching pasta sauce. Keep an eye open while this pasta is cooking, you really need to cook it "al dente", to enjoy the fullness of its flavor and texture.

Of the two types of classic short grain rice grown in Calasparra, Bomba is the supreme strain. Until recently, many feared that the strain would become extinct. Bomba had all but disappeared from the land because it requires intensive care in order to flourish. Fortunately, alert gourmet chefs created a demand, so that today Bomba is once again available for the pleasure of discriminating food lovers. The basic difference between Bomba rice and others is that Bomba expands in width like an accordion rather than longitudinally, as do other rice strains. It differs from Italian Arborio rice, which is bred to be creamy, and Asian rice, which is meant to be sticky. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain distinct. If you plan to develop a rich and flavorful broth for your paella, Bomba rice will show your skill to its best advantage.Bomba is an ancient strain of rice that matures very slowly. It is grown in fresh mountain water around the town of Calasparra in Murcia. Bomba rice produces an exceptionally dehydrated grain when it is harvested, because it has taken such a long time to mature. This enables it to absorb 50% more broth than is the case with the ordinary rices we are accustomed to. When you are making paella, this is just what you want to bring uniform flavor to your creation. This is why Bomba is the correct choice when only the best of the best will do.

BALZANO traditional pasta is extraordinary quality maintained by a prime selection together with the process of a slow and gradually drying. This is the secret to producing quality pasta. Balzano Fusilli a long twisted pasta, great when creating your favorate pasta dish.Fusilli col Buco (foo-see-lee col boo-ko): A corkscrew pasta twice as long as spaghetti with a thin straw-like hole down the center. This is our most popular pasta. Region: Campania