Originating from Tuscany, pappardelle is broad cut pasta making it perfect for rich flavoured dishes such as, wild mushroom and rich meat dishes.

Boil in a large pot of generously salted water for 2-5 minutes. To taste

Translating to little ears Orecchiette is a semolina based dough from Puglia. Their rough edges are perfect for picking up sauce. Their thick texture adds a pleasant bite, perfectly balancing classic tomato dishes.

Boil in a large pot of generously salted water for 5-8 minutes. To taste

Garganelli is a pasta that originates from Emilia-Romagna. The hollow centre and ridges make it a beautiful pasta for carrying sauce.

Boil in a large pot of generously salted water for 5-8 minutes. To taste

Tortellini originally from Emilia-Romagna. Stuffed with various fillings. Perfect paired with a warm hearty broths.

Boil in a large pot of generously salted water for 2-5 minutes. To taste

Tagliatelle is a classic. Originating from Emilia-Romagna this pasta is traditionally used for meat sauce.

Boil in a large pot of generously salted water for 2 to 5 minutes. To taste

Wide flat sheets ready for your own Lasagne made at home.

No need to pre-cook these sheets. Pop them straight in to your Lasagna.