“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.
“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…
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.
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…
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…
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…
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.
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…