Artisanal beauty.

Our first journey into extruded pasta began with bronze dies. When dough is pushed through this metal it creates a mesmerising texture on the pasta. Each shape is uniquely mottled and allows sauces to bind more impressively. All of the shapes below can be made with our classic egg or water and flour recipe.

Gnocchetti Sardi 19mm

  • Durum Wheat Semolina, Water, Eggs.

Bucatini 4.5mm

  • Durum Wheat Semolina, Water, Eggs.

Tagliolini 3x1mm

  • Durum Wheat Semolina, Water, Eggs.

Rigatoni 16mm

  • Durum Wheat Semolina, Water, Eggs.

Spaghetti 2.1mm

  • Durum Wheat Semolina, Water, Eggs.

Mafalde 16mm

  • Durum Wheat Semolina, Water, Eggs.

Mezze Maniche 13mm

  • Durum Wheat Semolina, Water, Eggs.

Conchiglie Rigate 30mm

  • Durum Wheat Semolina, Water, Eggs.

Linguine 3.2x1.6mm

  • Durum Wheat Semolina, Water, Eggs.

Paccherini 15mm

  • Durum Wheat Semolina, Water, Eggs.

Fusilli 13mm

  • Durum Wheat Semolina, Water, Eggs.

Gemelli 9mm

  • Durum Wheat Semolina, Water, Eggs.

Spaghettini 1.7mm

  • Durum Wheat Semolina, Water, Eggs.

Campanelle 11.4mm

  • Durum Wheat Semolina, Water, Eggs.

Tortiglioni 10mm

  • Durum Wheat Semolina, Water, Eggs.

Creste di Gallo 7mm

  • Durum Wheat Semolina, Water, Eggs.

Mafaldotte 16mm

  • Durum Wheat Semolina, Water, Eggs.

Tagliatelle 4.5mm

  • Durum Wheat Semolina, Water, Eggs.

Casarecce 9mm

  • Durum Wheat Semolina, Water, Eggs.