dried pasta

Shape and dough are different choices

Dried pasta includes more than one dough. Cocco Tagliatella Antica N.83 is made with durum wheat semolina and water, while La Malva Rosa Pappardelle all’Uovo is an egg-pasta choice. Do not infer ingredients from a ribbon shape, and check the exact product’s allergen information rather than treating this whole category as egg-free.

Choose a shape for the meal

Spaghetto Antico suits a coating of oil or a smooth sauce. Rigatoni gives you ridged tubes for sauces with texture; Tirrena Fusilloni offers generous curls. Wider pappardelle and tagliatelle are useful with richer sauces. These are starting points, not restrictions on your cooking.

For a sauce-led dinner, pair short shapes with La Malva Rosa Pistacchio Pesto, or coat egg ribbons lightly with Parmesan cream and summer truffle. A simple olive oil finish and an appropriate grating cheese offer another route.

Compare the actual pack

Read the selected variant’s weight and the producer’s cooking instructions. Different sizes of the same pasta are formats rather than different shapes. The selection includes semolina pasta, egg ribbons and distinctive products such as Rustichella’s toasted fregola; the exact ingredients and handling belong to the individual product.

Return to all Pasta to compare dried shapes with filled pasta, or use our pasta shapes and sauces guide to choose a starting point.