Italians know the finest 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 grows, producing all natural, artisinal pastas superior flavor, texture, and yeild. Peduzzi, an artisan pasta maker whose grandfather founded the company in the early 1900's, makes his pasta from two natural 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 holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta. Fregola Sarda is a durum wheat toasted pasta from Sardinia that is similar to couscous and is usually served 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.

Maize, a cereal which contains no gluten, more commonly known as corn, was already cultivated on the Mexican plateau 3,500 years ago. The cultivation of maize spread fairly rapidly in Italy, especially 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 taking advantage of the gluten-free property of maize to produce Spaghetti made simply with organic polenta flour (cornmeal) and water. These pasta strands are a beautiful yellow gold with a nuttier, hardier flavor than wheat pasta and an al dente cooking time of only 6 minutes. It pairs well with any sauce of preference.Each box contains 17.6oz. or 500g.

Farro Fusilli is a "spring" shapped pasta, approximately 1 1/4" long made 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 continuous 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 unique and outstanding 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 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 approximately 11 minutes.

Farro Rigatini is a tubular pasta, approximately 1 1/4" long made 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 continuous 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 unique and outstanding 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 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 Rigatini and requires a cooking time of approximately 11 minutes.

Campofilone is a small hill town in the central Italian province of Ascoli Piceno, overlooking the Adriatic Sea. There, for over 400 years, artisan pasta makers have produced a unique homemade pasta called "Maccheroncini", very thin strips of egg pasta made without water. Made famous throughout Italy at the Council of Trent in 1560, this special pasta-making technique has been handed down throught the years from generation to generation. In 1912, Adorna Albanesi started the "la Campofilone" company. Today they produce Maccheroncini with the same love and attention 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 especially thin and then allowed to dry slowly and gradually at just slightly higher than room temperature.The result is deliciously light, distinctive Pappardelle pasta that cooks in 2-3 minutes and keeps 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.

Orecchiette are pasta with a concave shape that is said to resemble "little ears". This traditional pasta is made with first rate durum wheat semolina and water and is manufactured using the "delicate" method.Benedetto Cavalieri began in 1918 with the clear intent of producing "choice" pasta. The family tradition continues today in the same factory, still using the original delicate method (long kneading and pressing, slow drawing, drying at a low temperature). This guarantees the complete 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.

Fusilli are spiral shaped pasta that tend to "hold" certain types of sauce within its crevices. This traditional pasta is made with first rate durum wheat semolina and water and is manufactured using the "delicate" method.Benedetto Cavalieri began in 1918 with the clear intent of producing "choice" pasta. The family tradition continues today in the same factory, still using the original delicate method (long kneading and pressing, slow drawing, drying at a low temperature). This guarantees the complete preservation of precious biological and nutritional values of durum wheat and ensures a natural consistency and taste.Each bag of Benedetto Cavalieri Fusilli weighs approximately 1.1 pounds (17.6 ounces) and is imported from Italy.

Trofie or trofiette pasta is a traditional, and one of the most popular, Ligurian pasta shapes. Trofiette by Alta Valle is made using durum wheat semolina and water. This thin, tight twist shaped pasta has the appearance of being hand rolled and then

Campofilone is situated on a hill on the Adriatic coast of Italy in the Marche region. The making of egg pasta is a tradition in this area. Following this tradition, Ivan Maroni selects the finest durum wheat semolina, combines it with eggs (no water is added) 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 resultant product is a delicately flavoured pasta produced from only natural ingredients.The addition of eggs rather than water produces a pasta which is much more delicate than the commercial dry pastas found in most grocery stores. It cooks in just 2 minutes! The Papardelle cut is a long flat pasta, aprroximately 1/2" in width. It works wonders with a meat ragu as well as a creamy white sauce.Each box contains approximately 8.75 ounces (250gr) of Papperdelli Egg Pasta by Maroni from Campofilone, Italy.

Croxetti originated in the Middle Ages, when cooks of noble Ligurian families would press a thin sheet of pasta between two wooden molds engraved with the family's coat of arms on one side and symbols on the other. Quite often the symbol stamped on the second side was the Christian cross, thereby giving the pasta its name. Alta Valle Scrivia is an artiginal producer of pasta located near Genoa. Their Croxetti are stamped with a stalk of wheat.The shape and texture of Croxetti make them ideally suited to hold substantial 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.

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes 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 grows, producing all natural, artisinal pastas superior flavor, texture, and yield. Rustichella's Farro Spaghetti 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 sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile 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 wonderful 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

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes 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 grows, producing all natural, artisinal pastas 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 sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile 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 served 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