A premium squid ink spaghetti twice as a long as your arm, great for seafood.
A bit thicker than spaghetti with a hole through the length like a straw.
Large tubes great for filling and baking.
The thinnest spaghetti, translates as "angel hair". Cooks in 2 minutes and great with prawns or shellfish.
A traditional Italian shape, they look like fingers crossing.
Small tubes, great for truffle mac and cheese with Gruyere.
In between Papadelle and Tagliatelle
A toasted and sundried Sardinian pasta in the shape of a grain.
No need to precook, just layer and bake.
A flat spaghetti, a favourite for bolognase at Ceci Hill.
Shaped like a large grain of rice.
Thick ribbons, great for holding sauces.
Dumplings made with 70% potato flour and 30% 00 flour.
Medium ridged tube.
In the shape of rice, great for soups and stews.
Small stars for soups, stews and babies.
Medium ribbon, great with king prawns, garlic and chilli.
A short, thin, twisted pasta, a specialty of Liguria.
Same size as Penne with flat ends