Under €10

De Cecco Linguine No. 7 (1 kg), a flat and thin Ligurian specialty, bronze drawn. Ideal with seafood sauces. Cooking time 11 min.

De Cecco Bucatini N°15 (500 g), long pasta with a hollow round section, a Neapolitan specialty bronze-drawn. Cooking time 11 min. Ideal for Amatriciana.

Casareccia De Cecco N°88 (500g), bronze die-cut twisted pasta, perfect for regional sauces. Cooking time 11 min.

Fregola Sarda with Cuttlefish Ink Corona (500g), toasted durum wheat mini pasta, black color and a slight hint of iodine. For risottos, minestrones and salads. Cooking time 10 min.

Blessed Cavalieri Orzo Seeds (500 g), small barley-grain pasta, "Cirillo" method: bronze-drawn and slow-dried. For broths, soups, and Apulian pasta salads.

Orecchiette (500g), concave pasta from Puglia to be cooked al dente. Perfect with broccoli, sausage, vegetable or tomato sauces. Superior quality.

Penne rigate (500 g), ridged short pasta with a diagonal cut, to be cooked al dente. Ideal for gratins, dishes with sauce, salads, and creamy preparations. Superior quality.

Mezzi rigatoni (500g), short, ridged tube pasta to be cooked al dente. Perfect for gratins, dishes with sauce, and creamy preparations. Superior quality.

Casarecci (500g), twisted short pasta, best cooked al dente. Perfect with pesto, regional sauces, vegetables or saucy dishes. Premium quality.

Bucatini (500 g), long pasta with a round, hollow cross-section, to be cooked al dente. Perfect with amatriciana, cacio e pepe, or rich sauces. Superior quality.

Tagliatelle (500g), flat long pasta to be cooked al dente. Ideal with bolognese, ragù, creamy or truffle sauces. Premium quality.

Spaghettoni (500g), thick spaghetti to be cooked al dente. Perfect with rich and full-bodied sauces: carbonara, cacio e pepe, or amatriciana. Superior quality.

Spaghetti (500 g), long pasta to cook al dente. Ideal with tomato sauce, carbonara, aglio e olio, or seafood. Premium quality.

De Cecco Conchiglioni Rigati No. 126 (500 g), giant ridged bronze-drawn pasta shells. Ideal for stuffing and baking, they hold sauces perfectly.

De Cecco Cannelloni No. 100 (250g), large smooth tubular pasta for stuffing, bronze drawn. For ricotta and spinach, meat, or fish cannelloni, baked au gratin.

Tagliatelle De Cecco No. 203 (500g), bronze-drawn flat pasta nests, cooking time ~5 min. Perfect base for rich sauces: Bolognese, ragù, truffle cream, or mushrooms.

De Cecco Fettuccine N°233 (500g), long flat pasta nests, bronze die. For creamy sauces (Alfredo), butter, seafood or truffle.

Pappardelle De Cecco No. 301 (500 g), large, bronze-drawn pasta nests. Ideal base for rich sauces: game ragù, wild boar, mushrooms, or truffle cream.

De Cecco Pappardelle No. 201 (500g), wide pasta in nests, bronze-drawn and slowly dried. For slow-cooked ragu, mushroom cream, or truffle sauce.

Linguine (500g), flat, long pasta to be cooked al dente. Ideal with seafood, pesto, or olive oil sauces. Superior quality.