Think the only
way to enjoy perfect pasta at home is to spend hours rolling
and cutting dough in a pasta maker? Think again. Artisans in
tiny Italian towns use the finest durum-wheat semolina, and
rely on centuries-old traditions, such as bronze extruders and
long-drying
times, to make dried pasta you'd swear was homemade.
Your
guests will love this stunning
multi-colored pasta, in the shapes
and shades of autumn leaves.
These
"little ears", made by the same
family since 1860, are sturdy
enough for the chunkiest
vegetable sauces.
Rustichella
means "little rustic thing
from Abruzzo". These short,
curled strands resemble wrapped
scrolls of paper, and grab and
hold the chunkiest sauce.
Made by the
Martelli family in Tuscany since
1926, this penne is shaped with bronze
molds and slowly dried for about 50
hours, yielding a porous surface
perfect for pesto.
What do you
get when you combine
passionate artisans with local farmers?
Perfect pasta made from low-yielding
wheat varieties that provide the
best flour for pasta.
Made in the picturesque hillside village
of Ceriana, this classic partner for penne
pasta, is considered world's finest.
Perfect for tossing together a quick dinner
or for using as a base for custom sauces.
This spicy tomato-based sauce, made
with Italy's renowned San Marzano
tomatoes is perfect over penne.
Build your own signature sauce with these
fruity and sweet, canned, whole peeled
tomatoes handpicked in the famous
San Marzano region of Naples.
