You make better sauce? No problem! 
Please pick a type of fresh pasta, made one by one by hand.
 
1. ORECCHIETTE 300g

This has been my favorite pasta and was why I started making fresh pasta.
Orecchiette means "little ears" in Italian, and is made by scraping a knife to pull the pasta cubes into shapes like little ears one by one. Very time consuming but is totally worth the effort. Taste this wonderful chewy pasta from Puglia!
 
How do I cook them at home? Simply put into boiling salted water (10g for 1L water) in frozen condition and cook for 3-4 minutes. Mix in your favorite sauce and cook for another 2-3 minutes.
 
Suggested recipes:
Octopus ragu/ fagioli sauce (in our menu!)
Tomato sauce and basil top with a burrata cheese
The traditional brocolli and anchovies (i add some sausages sometimes!)
 
 
2. FARFALLE 300g
These cheerful “butterflies” are a joy to eat and even more fun to make. Each farfalla is pinched by hand to create that signature fluttery shape. They hold sauces beautifully and bring a playful texture to your plate. A classic with a twist—made fresh, frozen, and ready for your table.
 
How do I cook them at home? Simply put into boiling salted water (10g for 1L water) in frozen condition and cook for 3 minutes. Mix in your favorite sauce and cook for another 1-2 minutes.
 
Suggested recipes:
Creamy mushroom and thyme
Pesto Genovese with roasted zucchini
Smoked salmon, lemon zest, and dill
 
3. MADAI RAVIOLI 200g
Our best seller! These delicate ravioli are filled with a silky blend of madai (sea bream) and edamame cream. Inspired by both Italian coastal flavors and Japanese elegance, they’re light, fragrant, and perfect for a special dinner at home. We will be changing this menu to a winter menu replacing edamame with other seasonal ingredients, so stay tuned for the change on our instagram.
 
How do I cook them at home? Boil in salted water (10g for 1L) from frozen for 4-5 minutes. Gently toss in your sauce and cook for 1 more minute.
Suggested recipes:
Brown butter and shiso, or the classic butter and sage sauce
Light tomato and white wine sauce
Olive oil, garlic, and a touch of yuzu kosho
 
4. CHESTNUT FETTUCCINE 300g
A seasonal item that will be gone once sold out!
This earthy, nutty pasta is made with italian chestnut flour blended into our signature dough. It’s a winter favorite—cozy, aromatic, and perfect for rich sauces. The pasta soak up flavor and add slight sweetness for a nice pasta meal
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How do I cook them at home? Boil in salted water (10g for 1L) from frozen for 2 minutes. Toss with your sauce and cook for another 2 minutes.
 
Suggested recipes:
Porcini mushroom cream sauce
Sausage, kale, and a splash of white wine
Butter, sage, and grated Parmigiano
 
5. SPAGHETTI ALLA CHITARRA 300g
Cut using a traditional chitarra (yes, like a guitar!), this square-edged spaghetti has a firm bite and rustic charm. It’s the perfect match for hearty sauces and bold flavors. A true Abruzzese classic.
 
How do I cook them at home? Boil in salted water (10g for 1L) from frozen for 3 minutes. Mix with your sauce and cook for another 2 minutes.
 
Suggested recipes:
Meat ragu with herbs
Carbonara with guanciale and pecorino
Spicy tomato and garlic (arrabbiata-style)