Pasta Grains & Rice

Schiaffoni comes from the word “schiaffeggiare,” which means “to slap.” The Schiaffoni cut is a large oval shaped noodle that, due its bulky size, tends to slap sauce around on the plate, hence the inspiration for its name. Schiaffoni should be paired with a heavy, flavorful sauce that will cling to each noodle. Sauce Pairing Suggestion: Cherry tomato and basil with crushed red peppers.

Pappardelle are large fettuccine noodles whose name derives from the verb “pappare,” which means to “gobble up.” Pappardelle are typically two to three centimeters (Ύ-1 inch) wide and have fluted edges, perfect for holding cream sauces. Sauce Pairing Suggestion: Cream sauce with mixed mushrooms

The shape of this specialty cut calls to mind calamari rings and is perfect when paired with heavy sauces that can stand up to Calamarata’s heft. Sauce Pairing Suggestion: Cream sauce with porcini mushrooms

Cooking with whole-wheat pasta is a good way to work whole grains into your diet. It is tan in color, rather than the golden color of pasta that includes refined wheat. Store it, unopened, in a cool, dry space for six to eight months. The name Fusilli means rifle. This popular pasta cut, shaped as a three-edged spiral, was inspired by the process by which the inside barrel of a gun is "rifled," using a similarly screw-shaped device. This cut of pasta is perfect when paired with cream sauces that cling to the interior grooves of its spiral shape. Sauce Pairing Suggestion: Zucchini cream and squash

Cooking with whole-wheat pasta is a good way to work whole grains into your diet. It is tan in color, rather than the golden color of pasta that includes refined wheat. Store it, unopened, in a cool, dry space for six to eight months. Spaghetti derives from the Italian word “spago,” meaning "thin string" or "twine". The word spaghetti literally translates to "little strings." Spaghetti lovers should take care not to overpower this thin pasta with heavy sauces. Olive oil and white wine based sauces will do the trick! Sauce Pairing Suggestion: White wine and clam

Kamut is an ancient strain originated in the Middle East and was rediscovered and patented by the American farmer Robert Quinn. This forerunner of modern durum wheat has a protein content up to 40% higher and is extremely rich in vitamins, minerals and amino-acids. Four generations of Felicettis have made pasta using exclusively organic agricultural methods, and produced the finest pasta, taking special care to defending healthier eating. Ideal for light, delicate dressings and excellent with fish based sauces.

Kamut is an ancient strain originated in the Middle East and was rediscovered and patented by the American farmer Robert Quinn. This forerunner of modern durum wheat has a protein content up to 40% higher and is extremely rich in vitamins, minerals and amino-acids. Four generations of Felicettis have made pasta using exclusively organic agricultural methods, and produced the finest pasta, taking special care to defending healthier eating. Ideal for light, delicate dressings and excellent with fish based sauces.

A rare find, these limited edition orecchiette pasta, are made with farina arsa, wheat flour toasted in the oven, in order to give pasta a toasty-nutty flavor and an earthy color. Farina arsa pasta comes from a little-known Apulian tradition, dating back to when local noblemen allowed their peasants to glean from fields after the wheat harvest. Since the fields had already burned clean, gleaners found lots of blackened grains, which they frugally incorporated into their poor-man’s orecchiette. Orecchiette also are a distinctive Apulian type of pasta shaped roughly like small ears, hence the name (orecchio, ear, orecchiette, little ears).The ear shape of orecchiette pasta makes it ideal to grip onto all kinds of condiments. The most known orecchiette pasta recipe is the regional specialty, orecchiette with cime di rapa (broccoli raab), but this past also combines well with other vegetable condiments such as zucchini, peas, golden squash or chunky tomato.

Farro is a cereal grain in which, unlike wheat, the husk adheres to the grain, just as in barley and oats. Its fiber content therefore is high and so are nutrients. Unpolished before packaging to maximize flavor and nutritional value. Like various other grains, farro requires overnight (12 hours) soaking before incorporating into your favorite recipe. Whole Grain Farro is excellent in soups and stews or mixed with fresh vegetables to make a cold salad. Farro is a great accompaniment to meat dishes as well.

Superfino structure but with large grains that give up little starch. Versatile and creamy, just like pasta, arborio rice is prepared al dente, which means that it should be slightly firm to the bite — a degree of doneness that might seem underdone in ordinary white rice. It matches extremely well with artichokes, asparagus, beets, crab, mushrooms, Parmigiano, peas, saffron, shallots, shellfish, truffles, veal and wine.

Superfino rice most preferred by chefs and gourmands alike due to its exceptionally high quality and structure, owing to high amylase starch content (24%) which improves consistency, resistance to overcooking and capacity of absorbing condiments and flavoring agents. When cooked it has a creamy texture with the inner germ kernel remaining firm thus it is the ideal rice for long-simmer and non-sticky risottos. In Spring use seasonal vegetables, in Summer simple tomato and basil, in Autumn wild mushrooms and in Winter sausage or meat.

Borlotti beans are traditionally used throughout Italy and make of pasta e fagioli a staple of traditional cuisine. These dried beans easily thrive in water overnight or in a pressure cooker. With a coffee-with-cream colored shell, streaked with beet-red striations, borlotti beans add a wonderful color to any dish. Slightly sweet on the tongue, with a smooth, even texture, simmer these beans in broth with herbs or with seasonal vegetables.

These dried chick peas have a high protein content and reconstitute easily in water overnight or in a pressure cooker. With a full, nutty flavor, these chick peas keep up well to cooking. Add them to salads, make a delicious hummus, or Ligurian farinata.

These kidney beans are the largest beans you can find around. They cook up evenly with a smooth texture when gently soaked overnight before boiling. Prunotto kidney beans are a good source of iron, potassium, thiamine, selenium, folic acid and vitamin B6. Season these kidney beans with a peppery olive oil, white wine vinegar, shallots, basil and thyme for a light, satisfying cold bean salad.

These tiny, brightly colored partridge eye lentils have a crunchy texture when cooked and a pungent flavor. The vivid colors of Prunotto farm's variety makes them wonderful to mix into salads with radicchio and goat cheese, in soups, stews, and casseroles or with traditional ingredients like cotechino.

Farro wheat (spelt) has been revered since ancient times. It dates back to the Ancient Romans. Rich in vitamins, mineral salt and vegetable fiber, the spelt used for these products is cultivated in selected fields in Umbria, Central Italy. The Felicetti family has been focusing on defending healthier eating through a return to the origins by selecting those varieties that have remained pure since ancient times

Farro wheat (spelt) has been revered since ancient times. It dates back to the Ancient Romans. Rich in vitamins, mineral salt and vegetable fiber, the spelt used for these products is cultivated in selected fields in Umbria, Central Italy. The Felicetti family has been focusing on defending healthier eating through a return to the origins by selecting those varieties that have remained pure since ancient times.

Penne is the plural form of the Italian “penna,” meaning feather or quill. In Italy, penne are produced in two variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each noodle. Garofalo Signature’s penne rigate has ridges on both the inside and the outside of each noodle, allowing this cut to hold a hearty serving of pasta sauce with each bite! Sauce Pairing Suggestion: Traditional tomato & basil

Spaghetti derives from the Italian word “spago,” meaning "thin string" or "twine". The word spaghetti literally translates to "little strings." Spaghetti lovers should take care not to overpower this thin pasta with heavy sauces. Olive oil and white wine based sauces will do the trick! Sauce Pairing Suggestion: Tomato and sausage. Also available in whole wheat.

Linguine (often written erroneously linguini in English, yet consistent with its usual English pronunciation) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues". Linguine alle vongole (with clams are a popular use of this pasta. While spaghetti traditionally accompany meat and tomato dishes, linguine are often served with seafood or pesto.

Humble, yet versatile and satisfying polenta! Italian cuisine has been characterized by being the food of the peasant and just as poor Southern Italians worked the fields with their bellies full of pasta, Northern Italians subsisted on little more than polenta for centuries. In this way, polenta is truly an Italian national dish, and may have a history much more ancient than either pizza or pasta.