Collection: Pasta

Not all dried pasta is equal.  It's not just about having a bronze die. It's about the seed, where it grown, and how and how long it is dried.  Most of our pastas are dried for up to 48 hours and some even 60 hours.  The longer and slower the drying time, the more digestible the pasta is.

The durum wheat pasta we stock is exceptional.  Pasta Mancini is essentially single estate pasta, on a mission to make the best pasta in the world.  Those are big shoes to fit, but they more than deliver. Their pasta is flavorful, toothsome and fulfilling. It has great texture, so your sauce is sure to hug every noodle. We offer many fun and unusual shapes.  You could enjoy with just extra virgin olive oil or butter and be happy.  And they have a feel-good story. You can read more about them on our "About Us", "Producers" page. For many people with gluten sensitivity, including myself, this pasta may be your solution. A lot of research, thought and care goes into their seed selection which yields a more digestible pasta.

And, for those looking for gluten free options, we stock several from Caponi and La Fabbrica Della in Italy. Made primarily from corn flour, these pastas could fool just about anyone. Our shapes include large shell, lasagna, maccheroncini, fusilli, tagliatelle and calamarata.

Caponi also makes a wonderful, dried egg Pappardelle and Tagliatelle pasta (with gluten) too.