You make better sauce? No problem!
Please pick a type of fresh pasta, made one by one by hand.
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!)
🟢SPINACH GNOCCHI 300g
Soft, pillowy, and vibrant green, these spinach gnocchi are little bites of comfort. Made with fresh spinach and potatoes, they’re hand-shaped to be tender yet satisfying. Their delicate flavor pairs beautifully with creamy sauces, herb oils, or even a simple butter and sage.
How do I cook them at home? Drop into boiling salted water (10g salt per 1L water) straight from frozen and cook for 3–4 minutes, or until they float. Toss with your favorite sauce and warm through for 1–2 minutes.
Suggested recipes:
Gorgonzola cream with toasted walnuts
Brown butter, sage, and parmesan
Spinach pesto with lemon and ricotta salata
🤍CAVATELLI 300g
These small, ridged pasta shells are a southern Italian classic—like tiny canoes ready to carry sauce. Made with semolina and water, each piece is hand-rolled and curled to create a chewy, satisfying bite. Their grooves catch every bit of sauce, making them perfect for hearty or rustic pairings.
How do I cook them at home? Boil in salted water (10g salt per 1L water) from frozen for 4–5 minutes. Add to your sauce and cook together for 1–2 minutes until beautifully coated.
Suggested recipes:
Pork ragù with fennel and chili
Pasta e fagioli (you can stew them forever!)
simple tomato sauce and ricotta
🍝PICI 300g
Thick, hand-rolled strands of pasta from Tuscany, pici are rustic, chewy, and deeply satisfying. Like a heartier cousin of spaghetti, they’re perfect for soaking up bold sauces and bringing a handmade charm to your table. Each strand is rolled by hand, giving it a wonderfully uneven texture that clings to every drop of flavor.
How do I cook them at home? Cook from frozen in boiling salted water (10g salt per 1L water) for 5–6 minutes. Finish in your sauce for 1–2 minutes to let the flavors come together.
Suggested recipes:
Cacio e pepe with cracked black pepper
Slow-cooked tomato and garlic confit
Porcini mushroom and rosemary butter
