Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples.
The name in Italian refers to the shape and comes from the Vulgar Latin tortillare which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production.
The shape is particularly versatile, but also very original, and best suited to full-bodied sauces.
Tortiglioni are excellent served with succulent, meat-based sauces. They are also very good served with tomato sauce or vegetable and tomato sauces. It is a particularly suitable type of pasta for oven-baked dishes.
Available in 500g and 3 Kg packs.
The origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape.
Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Capellini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region.
Available in 500g packs.