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Pasta + Grains
  • Beluga Lentils

    Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. 

  • Farro

    Farro is a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.

  • Couscous

    Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. 

  • Roncala Long Grain Rice

    A long-grain eastern rice which features a singular spicy and refined aroma. Ideal for salads and as a side dish boiled, steamed or pilaf

  • Riso Carnaroli Rice

    Carnaroli: Variously hailed as the “king” or the “caviar” of Italian rices, carnaroli is the preferred risotto rice in most regions of Italy

  • Gluten Free Spaghetti

    A tradition spaghetti but gluten free! 

  • Spaghetti

    Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine.

  • Fussilli Lunghi

    A variant of fusilli, fusilli lunghi consists of long, spaghetti-length strands of spiral pasta rather than short pieces.

  • Fusillata

    This pasta is made by the traditional Gragnano method of being extruded through a bronze die and produced with extra fine durum wheat. A slow drying process at low temperatures allows more sauce to hold to the pasta as well as enhancing the overall...

  • Elicoidali

    Tortiglioni are a type of pasta, similar to rigatoni but larger and with deeper grooves which spiral around the pasta. They take their name from the Latin word torquere, meaning "to twist".

  • Penne Mez Rigate

    Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias.