Pasta Roma

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  • Country Origin: Qatar
IMAGE 1- Casarecce Spinach Pasta 1000g / IMAGE 2- Don Valerio Penne Rigate 500g / IMAGE 3- Don Valerio Spaghetti 500g Spaghetti is extremely versatile and allows an infinite number of combinations. From the most traditional recipes to avant-garde creations, a plate of Spaghetti is always perfect for any occasion.The combinations are truly endless. / IMAGE 4- Don Valerio Tortiglioni 500g Tortiglioni is great with thick and full flavoured sauces, such as an elaborate ragu or elegant cream and mushroom sauce. / IMAGE 5- Gnocchi Pasta 1000g / IMAGE 6- Pastificio G Di Martino Lasagne Sheets 500g A format from central and northern Italy, this is basically a large, flat piece of pasta. It's one of the oldest formats, as it probably corresponds to the Latin "lagana" (AD 1000), in turn coming from the Greek "laganon", which was a large sheet of pasta cut into strips. It was celebrated in verse by the 12th century poet Jacopone da Todi: "Granel di pepe vince per virtù la lasagna". It is widely used in oven recipes, filled with sauces and béchamel. / IMAGE 7- Pastificio G Di Martino Spaghetti 500g A long, round cut mentioned for the first time in Giacinto Carena’s "Vocabolario Domestico" (1846) and then in the "Dizionario Tommaseo-Bellini" (1861-1879). The name comes from the word “spago” (string). Universally loved, they come into their own with simple, genuine dressings. Generally speaking, they shouldn’t be used with meat sauces, going much better with oil and aromatic herbs and maybe fish or vegetables. A frequent error outside Italy is to dress spaghetti with meat sauce, but the pasta slides over the minced meat without picking it up. Heresy. / IMAGE 8- Pastificio G Di Martino Tortiglioni 500g 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 the country, though Campania seems very likely. Great with thick sauces, vegetable sauces or oven cooked recipes, with meat ragout for example. Talking of ragout, let’s pay tribute to the great Eduardo De Filippo by quoting the poem he dedicated to Neapolitan ragout in his play "Sabato, domenica e lunedì": 'O 'rraù / 'O 'rraù ca me piace a me / m' 'o ffaceva sulo mamma. / A che m'aggio spusato a te, / ne parlammo pè ne parlà (The ragout / the ragout that I like / only mother made. / Since I married you, / we can only speak about it). / IMAGE 9- Ravioli Four Cheese 1000g / IMAGE 10- Ravioli Ricotta & Spinach 1000g