Pastificio G Di Martino

A short, hollow, spiral cut that gets the saliva going at first sight. The name of this type of pasta, originally from Campania, comes from the "spindles" used by yarn spinners and hence, by analogy,...

A short cut looking a bit like a piece of parchment twisted round on itself, just begging the sauce to seep into it. Originating in Campania, fusilli go back over 500 years. A touch of "pretusino...

Short cut originating from hand-made pasta cut in squares and pinched in the middle to form a butterfly shape. The difference between the substantial central part and the thinner end of the "wings"...

A long, flat and narrow cut. Of Ligurian origin, linguine go well with pesto alla genovese and sauces using molluscs and crustaceans. They are also great with white sauces based on milk, mascarpone...

A very short, grooved and straight cut shape, coming from Campania. Mezzi rigatoni lend themselves to both meat and vegetable based recipes, provided they're fluid enough to penetrate the grooves in...

A short cut with the same cross section as a middle, a grooved surface and a slanted cut. Excellent for meat ragouts, peppers, courgettes and artichokes for example.

DI MARTINO: Pasta Spaghetti, 1 lb

DI MARTINO: Pasta Tagliatelle, 12 oz

A short, grooved pasta in the shape of a small shell, served with meat or vegetable based sauces, also with added béchamel or soft and melted cheeses that collect in the hollow to make them even more...

A short, grooved and spiral cut (the name suggests something worked on a lathe), this is one of many variations of the maccherone, whose origin can't be traced definitively to any particular part of...