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Named after the area in Italy where it was originally cultivated, Arborio rice is a variety of short-grain rice used primarily in the preparation of risotto. Arborio rice is short, fat, and slightly oval-shaped with a pearly white exterior. Arborio rice is high in amylopectin, a starch present in rice. Because it undergoes less milling than ordinary long-grain rice, Arborio retains more of its natural starch content. Cooking the rice releases this starch, resulting in a firmer, chewier, and creamier rice compared to other kinds of rice.
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Known as the “king” or “caviar” of risotto rice, Carnaroli is an Italian variety of short-grain rice used primarily in the preparation of risotto. Preferred by chefs, Carnaroli rice is high in starch and makes for for a creamier risotto while maintaining the shape of the grain.
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The city of Gragnano, located in the province of Naples, Italy, and known as the “Citta della Pasta” (City of Pasta) is reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta!
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The city of Gragnano, located in the province of Naples, Italy, and known as the "Citta della Pasta" (City of Pasta) is reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It's serious business for seriously delicious pasta! SUGGESTED USE: The lovely folds and twists of these extra long Caserecce pair beautifully with fresh tomato based sauces and traditionally paired with whole green beans.
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The city of Gragnano, located in the province of Naples, Italy, and known as the "Citta della Pasta" (City of Pasta) is reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It's serious business for seriously delicious pasta!
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The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is I.G.P. certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta! SUGGESTED USE: A close cousin to Fusilli, Gemelli has a double twisted edge that curls in on itself creating smooth crevasses for pasta sauces to settle into. This Gemelli pasta is flavoured with with I.G.P. certified lemons grown in Sorrento, Italy located in the bay of Naples. We recommend serving this lemon flavoured pasta with seafood or summer pasta salads. AVAILABLE FOR STORE OR CURBSIDE PICK-UP ONLY AT OUR RETAIL LOCATION IN VANCOUVER'S GRANVILLE ISLAND PUBLIC MARKET.
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The city of Gragnano, located in the province of Naples, Italy, and known as the "Citta della Pasta" (City of Pasta) is reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano is IGP certified. This official certification ensures that all of the ingredients used in the production of Gragnano pasta are guaranteed to be form a legally defined area sounding the the bay of Naples. The pasta must be made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough must then be bronze die extruded and slow dried in the mountain air. These methods all contribute to the unique flavour and texture of Gragnano pasta. It's serious business for seriously delicious pasta!
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The city of Gragnano, located in the province of Naples, Italy, is known as the “Citta della Pasta” (City of Pasta) and reputed to be the birthplace of dry pasta. LA FABRICA DELLA PASTA di Gragnano pasta uses ingredients sourced only from a legally defined area sounding the the bay of Naples (excluding truffles). The pasta is made by mixing durum wheat with water from the local aquifers at Monti Lattari. The pasta dough is then bronze die extruded and slow dried. These methods all contribute to the unique flavour and texture of Gragnano pasta. It’s serious business for seriously delicious pasta!
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LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion giving the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We've tried lots of gluten free pasta and by far LA ROSA pasta is the closest we've found to traditional durum wheat pasta SUGGESTED USE: A terrifically twisted pasta, fusilli looks like the tip of a corkscrew. It’s spiralled shape makes it a great for holding a myriad of sauces and it’s ability to capture and hold ingredients makes it perfect for summer pasta salads full of fresh garden vegetables. COOKING TIP: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove the excess starch.
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LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion which gives the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We’ve tried lots of gluten free pasta and by far LA ROSA pasta is the closest we’ve found to traditional durum wheat pasta. LA ROSA produces only gluten-free pasta in it’s production facility. Each package contains 6 pasta sheets approximately 5" wide x 9" long.
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LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion giving the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We’ve tried lots of gluten free pasta and by far LA ROSA pasta is the closest we’ve found to traditional durum wheat pasta
COOKING TIP: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove the excess starch.
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LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion giving the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We've tried lots of gluten free pasta and by far LA ROSA pasta is the closest we've found to traditional durum wheat pasta SUGGESTED USE: Probably one of the most commonly known short cuts of pasta, penne rigate's tubular shape and outer ridges make it sturdy and help to capture sauce better than a smooth surfaced pasta. The ends of penne are cut on an angle to provide more room for sauces to nestle into the pasta. COOKING TIPS: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove the excess starch.
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LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze dies extrusion which gives the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough. We've tried lots of gluten free pasta and by far LA ROSA pasta is the closest we've found to traditional durum wheat pasta. LA ROSA produces only gluten-free pasta in it's production facility. COOKING TIP: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove excess starch.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. When it comes to pasta most people are either short cut or long cut people. But there are a few lesser known pastas that bridge that divide and Bucatini is one of them. AKA Perciatelli, Bucatini is not just a long pasta, it is a long pasta with a whole down the centre! Not only will Bucatini gather sauce in its tangled nest, it also allows sauce to sneak inside its hollow centre. When the purpose of pasta shapes is to act as a vehicle for sauce delivery, this duality makes Bucatini a pasta star!
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. SUGGESTED USE: A gently folded pasta, Casarecce is a perfect vehicle for sauces and can be a substitute to fusilli or penne pasta. Pairs well with pesto.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. SUGGESTED USE: Smooth on the inside with ridges on the outside, conchiglie pasta cradles sauces like no other pasta and pairs well with light simple sauces like a Pomodoro e Basilico, seafood or rustic pasta salads full of coarsely chopped vegetables.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. Rummo's "Le Leggendarie" Conchiglioni is produced using the bronze extrusion method which gives the pasta it's dull appearance and rough texture. These highly desirable qualities allow your sauce to better cling to the pasta surface.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. Rummo’s Farfalle or "bow-tie pasta" is produced using the bronze extrusion method which gives the pasta it’s dull appearance and rough texture. These highly desirable qualities allow your sauce to better cling to the pasta surface.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. Rummo's Fettucce is produced using the bronze extrusion method which gives the pasta it's dull appearance and rough texture. These highly desirable qualities allow your sauce to better cling to the pasta surface.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. SUGGESTED USE: A terrifically twisted pasta, fusilli looks like the tip of a corkscrew. It's spiralled shape makes it a great for holding a myriad of sauces and it's ability to capture and hold ingredients makes it perfect for summer pasta salads full of fresh garden vegetables.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. SUGGESTED USE: A dome shaped pasta, Orecchiette gets its name from its strong resemblance to little ears (orecchie). A typical pasta of the Apulia region of Italy, Orecchiette are most often paired with sautéed greens like rapini or broccolini and in some regions is often served with tomato sauce and mini meatballs. After boiling the pasta we like to transfer it to a skillet to crisp up the edges of the pasta, then toss it with sautéed greens with garlic and anchovy, olive oil and a pinch of red peperoncino flakes or Calabrian chilli paste.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. SUGGESTED USE: Rummo's eggless pappardelle is best served with chunky meat ragues, the large folds created by the broad ribbons of pappardelle work beautifully to capture all the lovely morsels of of meat. PRODUCT INGREDIENTS: Durum wheat semolina flour, water. PRODUCT NET WEIGHT: 500g
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. Rummo's Penne Rigate is produced using the bronze extrusion method which gives the pasta it's dull appearance and rough texture. These highly desirable qualities allow your sauce to better cling to the pasta surface.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands.
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Lenta lavorazione or “slow working” is the not-so-secret secret behind the exceptional quality of Rummo’s Lenta Lavorazione pasta. Firm, resilient and al dente every time, Rummo’s consistent quality from one cut to the next makes it one of our favourite brands. Chitarra (meaning guitar) was traditionally cut with a kitchen instrument made up of tightly pulled parallel wires, like guitar strings. Spaghetti alla Chitarra has a square cross section and rough, absorbent surface. When the square ridges become twisted they form lots of little ridges ideal for catching sauce.
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Capellini (literally "thin hair") is a delicate long cut of pasta not even a millimetre in diameter. TH The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
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Wide, flat ribbons of egg-based pasta. The intense golden yellow of Rustichella's pappardelle is a testament to the high quality wheat and eggs Rustichella uses to produce this delizioso pasta. SUGGESTED USE: Best served with chuncky bold flavoured meat ragues, the large folds created by the broad ribbons of pappardelle work beautifully to capture all the lovely morsels of of meat. The rough texture also allows the sauce to cling to the pasta.
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The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture. SUGGESTED USE: Probably one of the most commonly known short cuts of pasta, Penne rigate's sturdy tubular shape and outer ridges make it perfect for pasta al forno ( baked pasta ) dishes. The ends of penne are cut on an angle to provide more room for sauces to nestle into the pasta.
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A smaller sibling of penne, pennine lisce has a smaller diameter than penne with a smooth ( lisce ) outer surface. The end are cut on an angle providing more room for sauces to nestle into the pasta. The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
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What most people think of when you say pasta, Spaghetti is undoubtable the most popular, most iconic and most consumed of all the pasta cuts. What makes Rustichella Spaghetti special is it's exceptional quality. Made from the highest quality durum wheat semolina, Rustichella pasta is extruded through bronze dies giving the pasta it's rough texture allowing sauces the ability to better cling to it.
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Translated strozzapreti means "priest strangler", it is a hand-made pasta typical of central and northern regions like Emilia-Romania and Umbria. Their are many theories on the true meaning of the name but what is for certain is strozzaprtti is delizioso! The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
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A traditional pasta to the Emilia-Romgna and Marche regions of Italy, tagliatelle is a wide egg-based pasta similar in width to fetuccine. The intense golden yellow of Rustichella's tagliatelle capriciose is a testament to the high quality wheat and eggs Rustichella uses to produce it's delizioso pasta. SUGGESTED USE: Traditionally paired with bolognese sauce, the large folds and beautifully pinked edges of Rustichella's tagliatelle capricciose work beautifully to capture all the lovely morsels of of meat and it's rough texture helps the sauce to better cling to every individual ribbon of pasta.
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Originating in the Liguria region of Italy, trofie pasta is made by hand. Unlike fusilli which has a uniform ridged twist, trofie has a flat twist that tapers at both ends. The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta. SUGGESTED USE: Traditionally served with fresh Pesto Genovese (basil pesto).
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Spaghetti all chitarra, is a flat sided spaghetti style pasta popular in the Abruzzo region of Italy. Translated chitarra means guitar, referencing the multi stringed machine that the pasta is made with. Flat sheets of pasta are placed overtop and pushed through a series of closely strung steel wires creating flat sided spaghetti that has a square profile. When twisted around your fork, the additional ridges created by the square sides capture sauce beautifully. The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta. SUGGESTED USE: Traditionally served with meat sauces made with beef, pork or lamb.
