Every shape exists for a reason: to carry a particular sauce. The bronze-drawn roughness means even a simple dressing of our olive oil clings instead of sliding off.
Rules of thumb
- Long shapes (spaghetti, linguine) — oil-based and lighter tomato sauces. A finishing drizzle of our EVOO is the whole point.
- Tubes & ridges (penne, rigatoni) — hearty, chunky, baked.
- Short & twisted (fusilli, casarecce) — pesto and clinging sauces.
- Small shapes — soups and brothy dishes.
Cooking them right
Good pasta wants a big pot of well-salted boiling water, a longer cook than the supermarket kind, and a finish in the pan with its sauce and a little pasta water. Off the heat, a thread of Olive Father oil. Done. All 18 shapes sold in packs · minimum order 1 box of 12 packs.