Italian specialties
Our selection “Italian specialties” represents the excellence and culinary tradition of Made in Italy. The raw material is high quality durum wheat, whose characteristics contribute to a porous product, capable of perfectly absorbing any type of sauce.
The drying of the pasta is very slow and takes place at low temperatures, in order to maintain the quality characteristics of the durum wheat itself.
Casa Rinaldi has decided to dedicate this range of products to some of the wonderful and variegated Italian Regions: from spaghetti alla chitarra to bucatini, from Ligurian trofie to Apulian orecchiette, from Sardinian fregola to scialatielli, just to name a few.
Available sizes
- 500g
Discover varieties
Trofie
Spaghetti alla chitarra
Bucatini
Linguine rigate
Scialatielli
Fregola
Conchiglioni
Penne rigate
Maccheroni al ferro
Calabresi
Fusilli spaccati
Gnocchetti
Orecchiette
Maccheroni al pettine
Manicotti
Maniche corte
Maniche lunghe
Trofie
“Trofie” have their origins in the Liguria region with – their typical twisted shape recalls basil, the main ingredient of Pesto Genovese (Genoa is the most important city of Liguria). We recommend cooking the trofie in boiling salted water following the box instructions and garnishing them with a Casa Rinaldi pasta sauce.
| Value | Per 100g |
|---|---|
| Energy | 1538kJ - 368kcal |
| Total Fat | 1,8g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 4,4g |
| Protein | 12,5g |
| Salt | 0,02g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
Spaghetti alla chitarra
“Spaghetto alla chitarra”, originally from Abruzzo Region, is characterized by a typical smell and a delicate flavor. We recommend cooking them in boiling salted water following the box instructions and seasoning them with one of our Casa Rinaldi pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1511kJ - 356kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,3g |
| Total Carbohydrate | 72g |
| Sugars | 3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
| Closing seal | Steel |
Bucatini
“Bucatini” have their origin in Amatrice, a city in the Lazio region. Their shape is long, thicker than spaghetti and characterized by a central hole. Our version has a delicate flavor; we recommend cooking the bucatini in boiling salted water following the box instructions and seasoning them with one of our Casa Rinaldi pasta sauces (if you want to follow the tradition, go for Amatriciana sauce).
| Value | Per 100g |
|---|---|
| Energy | 1299kJ - 306kcal |
| Total Fat | 0,9g |
| Saturated Fat | 0g |
| Total Carbohydrate | 63g |
| Sugars | 2,6g |
| Protein | 10g |
| Salt | 0g |
Linguine rigate
We have created a new version of linguine rigate that welcome any sauce like never before. We recommend cooking the linguine in boiling salted water following the box instructions and garnishing them with one of our Casa Rinaldi pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
Scialatielli
Scialatielli are a typical Amalfi pasta: they are shorter and wider than spaghetti. A real pleasure for the palate: its very name comes from the Neapolitan idiom’s word "scialare", which means to enjoy, and "tiella", meaning pan. The scialatielli are characterized by a delicate flavor. We recommend cooking this type of pasta in boiling salted water following the box instructions and seasoning them with one of our Casa Rinaldi pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
Fregola
A semola flour pasta typical of Sardinia. Fregola are small balls of semola traditionally cooked with fish sauces. The flavor is typical of durum wheat pasta. It goes perfectly well with fish and shellfish-based sauces, with vegetables, cheeses and also with cold salads.
| Value | Per 100g |
|---|---|
| Energy | 1521kJ - 359kcal |
| Total Fat | 2,0g |
| Saturated Fat | 0,4g |
| Total Carbohydrate | 69g |
| Sugars | 3,5g |
| Protein | 13g |
| Salt | 0,01g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
Conchiglioni
Conchiglioni’s characteristic shape matches sauces perfectly; we at Casa Rinaldi produce extremely delicious ridged conchiglioni. Particularly tasty when stuffed with fillings and cooked in the oven, our conchiglioni are characterized by the typical smell of semola and a delicate flavor; we recommend cooking them in boiling salted water following the box instructions and adding one of our Casa Rinaldi pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1299kJ - 306kcal |
| Total Fat | 0,9g |
| Saturated Fat | 0g |
| Total Carbohydrate | 63g |
| Sugars | 2,6g |
| Protein | 10g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
| Closing seal | Steel |
Penne rigate
Penne rigate are one of the most popular pasta shapes in the world, recognizable by the ridge on the entire surface. Its particular shape makes it a very versatile pasta to be matched with every kind of sauce. We recommend cooking our penne in salted water following the box instructions and then garnishing with one of Casa Rinaldi’s sauces.
| Value | Per 100g |
|---|---|
| Energy | 1299kJ - 306kcal |
| Total Fat | 0,9g |
| Saturated Fat | 0g |
| Total Carbohydrate | 63g |
| Sugars | 2,6g |
| Protein | 10g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
| Closing seal | Steel |
Maccheroni al ferro
Maccheroni al ferro are a typical pasta from Calabria region, this kind of macaroni takes its name from a thin iron wire, a tool used still today to shape them in the factory. We recommend cooking the macaroni in boiling salted water following the box instructions and then garnishing them with one of Casa Rinaldi’s sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
Calabresi
Calabresi is a medium-short pasta, with an irregular shape that recalls the handmade tradition. They match with sauces perfectly. We recommend cooking the calabresi in boiling salted water following the box instructions and then garnishing them with one of Casa Rinaldi’s sauces.
| Value | Per 100g |
|---|---|
| Energy | 1299kJ - 306kcal |
| Total Fat | 0,9g |
| Saturated Fat | 0g |
| Total Carbohydrate | 63g |
| Sugars | 2,6g |
| Protein | 10g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
| Closing seal | Steel |
Fusilli spaccati
“Fusilli spaccati” indicates a pasta shape with different names according to the different Italian regions. They have an elongated, boat-like shape with rounded corners; they are smooth on the outside and rough on the inside. They are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
Gnocchetti
Gnocchetti are typical of sardinian cuisine. They are shaped like ridged shells and perfectly match different types of sauces. They are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
Orecchiette
Orecchiette are a typical pasta from the Puglia Region. They are shaped like little earlobes, hence the name. Usually they are long ¾ of an inch and have a rough surface. Their texture makes them particularly suitable to absorb sauces. We recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1538kJ - 368kcal |
| Total Fat | 1,8g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 4,4g |
| Protein | 12,5g |
| Salt | 0,02g |
Maccheroni al pettine
"Maccheroni al pettine” are a typical pasta from the Emilia Romagna region. They take their name from the comb-like board (pettine) upon which each tube is rolled, imparting a distinct ridged pattern. The ridges are intended to absorb and stand up to heavy sauces. They are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |
Manicotti
“Manicotti” is a tube-shaped type of pasta with a distinct ridged pattern. Usually, manicotti are filled and cooked in sauces. We recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
Maniche corte
Maniche corte, also known as “mezze maniche”, are a short, tube-shaped type of pasta with a distinct ridged pattern that absorbs and stands up to heavy sauces. Maniche corte are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
Maniche lunghe
Maniche lunghe is an elongated tube-shaped type of pasta with a distinct ridged pattern that absorbs and stands up to heavy sauces. They are characterized by a typical semola fragrance and a delicate taste; we recommend cooking them in boiled water following the box instructions and then adding one of Casa Rinaldi’s pasta sauces.
| Value | Per 100g |
|---|---|
| Energy | 1557kJ - 367kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,6g |
| Total Carbohydrate | 76g |
| Sugars | 1,3g |
| Protein | 12g |
| Salt | 0g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
| Case | Paper |