Showing 5 Result(s)


The origins of the Fedelini can be traced back to the Ligurian province of Savona in the fourteenth century, when the macharoni and tria, also known as fidej, began to be manufactured, with the characteristic of being very thin, which still distinguishes them today. from Spaghetti. The condiments for this format are straightforward: excellent butter …



The Capellini has a disputed origin between the territories of Genoa, Naples, and Ciociaria, due mainly to their emotive name and very light consistency. They are one of the thinnest long nest pasta formats. Even the Capellini’s name recalls the characteristic subtlety of this format, which is recommended in the diet of children aged 9 …



Anelli Siciliani, Sicilian Rings, which are thick and fleshy, were created to collect the condiment, Perfect with… All of the oven preparations, tasty recipes rich in ingredients that can be combined to make a nutritious single dish. Baked Anelletti are a popular dish in Palermo and throughout the island, with slight variations from province to province. 

Fresh Pasta

Pasta Shapes

In Italy there are over 500 shapes of pasta! How many different shapes of pasta do you know? Pasta Shapes. Here’s the meaning behind each most famous shape of pasta. The world of pasta shapes is a crazy one. There are long pasta shapes, short pasta shapes, curly pasta shapes, and even ones that look …

Making Fresh Pasta

Making Fresh Pasta

Making fresh pasta is a breeze!This homemade pasta recipe just calls for six ingredients: flour, eggs, olive oil, and salt, and it always turns out perfectly. Instructions Make a well in the center of the flour on a clean work surface and add the eggs.Whisk the eggs with a fork while gently mixing the flour …