Our linguine n. 584 recall the tradition of handmade pasta: they have a clear and rough surface, a neutral aroma and a classic semolina flavor. They are an elongated pasta shape, squarer and flatter than spaghetti. We recommend cooking the linguine in boiling salted water following the box indications and adding one of the sauces…
Spaghettini n. 205 by Casa Rinaldi recall handmade pasta thanks to their clear and bronze-died surface. They are thinner than spaghetti and keep their structure intact after cooking. We recommend cooking the spaghetti in boiling salted water following the box indications and adding one of the sauces from our selection (we recommend carbonara or amatriciana).
Spaghetti n. 572 by Casa Rinaldi recall handmade pasta thanks to their clear and bronze-died surface. Their smell is delicate, as is their taste. Spaghetti is one of the most popular pasta shapes in the world. The spaghetti must be cooked in boiling salted water following the box indications and seasoned with one of the…
Farfalle n. 505 by Casa Rinaldi recall handmade pasta thanks to their rough surface and their full-bodied consistency. The scent is delicate, as is the taste. Given the particular and distinctive shape, they are perfect for those who love pasta al dente. Cook the farfalle in boiling salted water following the box indications and season…
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.
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…
“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.
“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…
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…
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.