Pasta, Rice & Noodles

Mafaldine pasta, also known as "reginette" or "mafalde", is a type of ribbon-shaped pasta with a distinctive wavy or ruffled edge on both sides. The pasta's shape is versatile, making it suitable for a variety of dishes, from light olive oil-based sauces to rich,...

Pasta Portoghese is a true artisan pasta made near Florence in the heart of Tuscany. Bucatini pasta is a shape that originates from Rome, it's a long, thick, spaghetti like shape with a hole right through the middle. Bucatini all' Amatriciana is the famous dish that...

This Pasta Portoghese Spaghettone is a thicker version of classic spaghetti, carefully crafted in Tuscany from high-quality durum wheat using traditional methods, bronze extrusion, and slow drying to preserve flavour and structure. Thicker than regular spaghetti, spaghettoni offers a heartier bite and can support...

Pasta Michele Portoghese Fusilli Buco is a traditionally made Italian pasta crafted for depth of flavour, texture and sauce-holding ability. Shaped into corkscrew spirals, fusilli bucu was traditionally made by twisting a thin rope of pasta dough around a knitting needle. This shape is...

Paccheri pasta are large, wide tubes that are commonly paired with a meat or seafood ragu but they are also great with creamy sauces. The large shape is impressive and can also be individually stuffed with a filling to create mini cannelloni. Pasta Michele...

This Pasta Portoghese Tagliatelle is a classic ribbon pasta carefully crafted in Tuscany from high-quality durum wheat using traditional Italian techniques and bronze extrusion for a rough texture that holds sauce beautifully. Slowly dried to preserve flavour and structure, it delivers a firm yet...

Pici Pasta is one of Tuscany’s most beloved traditional pasta shapes. Originating from the countryside around Siena, it is made by hand-rolling dough into long, thick strands. Unlike spaghetti, Pici has a substantial, chewy bite and a naturally uneven shape, designed to capture sauce...

This Pasta Portoghese Orecchiette is a traditional Italian pasta shape crafted in Tuscany from high-quality durum wheat using artisanal methods and bronze dies, giving it a gently rough texture that holds sauces beautifully. The orecchiette pasta shape originates from the southern region of Puglia,...

Authentic Sardinian-style gnocchetti Sardi made in Tuscany by Pasta Michele Portoghese - they are small, ridged, shell-shaped pasta shapes (sometimes called Malloreddus). Despite the name, gnocchetti Sardi are not potato gnocchi. Their compact, slightly curved shape and textured ridges are designed to trap sauce,...

This Pasta Portoghese Sedanini Rigati is a classic short pasta shape, crafted in Tuscany from high-quality durum wheat using traditional Italian methods and bronze extrusion. The result is a gently ridged surface that holds sauces beautifully and delivers a firm, satisfying bite. Sedanini rigati...

This Pasta Portoghese Penne is a classic short tube pasta, crafted in Tuscany from high-quality durum wheat using traditional methods, bronze extrusion and slow drying to preserve flavour and texture. The result is a gently rough surface that helps sauces cling beautifully. One of...

Delverde Egg Pappardelle is a luxurious, ribbon-like pasta made using the finest durum wheat semolina and fresh eggs, slow-dried and bronze-drawn in the traditional Italian way. Hailing from the pristine Majella National Park in the Abruzzo region of central Italy, Delverde has been crafting...

Casareccia pasta (sometimes spelt casarecce) are short shapes of pasta with twisted and curved edges, they look a little like curled up scrolls. It's name translates literally as 'homemade' and hails from Southern Italy. It's shape makes it extremely versatile as it holds sauce...

Pastificio di Martino Rigatoni are versatile, large pasta tubes that are great for robust meaty sauces like a beef ragù or a sausage and fennel sauce but they are also great for tomato based sauces and chunky vegetables. Pastificio di Martino make their pasta...

Orecchiette pasta originates from Puglia in Southern Italy. These little round shapes are brilliant for holding sauces and are perfect for the classic Puglian dish of Orecchiette con cime di rapa. Cime di rapa literally translates as turnip tips but is sometimes called broccoli di rape...

Pastaficio di Martino Gnocchi Sardi, as the name suggests, hails from Sardinia. They are small pasta shapes made with Durum wheat that look like the traditional potato gnocchi. The small scoop in the shape are excellent for holding sauce. Pastificio di Martino make their...

Di Martino Penne Mezzani Rigate Pasta is made using traditional bronze dies and is slowly dried at a low temperature. The bronze die gives the surface of the pasta a rougher texture than commercial pasta, allowing more sauce to stick, but most importantly, giving...

Di Martino linguine pasta is made using bronze dies and it's slowly dried at low temperatures to give a perfectly creamy texture.  The Di Martino family have been making pasta for three generations, founded in 1912 by Giuseppe in Gragnano, close to the Amalfi Coast...

Pastificio di Martino Spaghetti not only uses traditional bronze dies for a rough texture, more importantly it's slowly dried which gives you the perfect texture. The Di Martino family have been making pasta for three generations, founded in 1912 by Giuseppe in Gragnano, close...

Pappardelle Pasta are wide, flat ribbons that are often paired with slow cooked meaty sauces. The shape originates from Tuscany and the word pappardelle translates as 'gobble up'! Pastificio di Martino are based in Gragnana which is the undisputed home of dry pasta in...