Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
The origins of Galletti (cockerels) are uncertain, but may well come from the Liguria region.
The shape is the same as Chifferi Rigati with the addition of a crimped line along the top edge that resembles a cockerel's crest.
The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.
Galletti are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef or pork or vegetables.
Available in 500g pack.s
Casareccia is originally from Sicily, but is also characteristic of other southern Italian regions.
This pasta is shaped like a small, smooth piece of parchment, rolled up and folded in at the top. The name conjures up its bygone home-made origins, an interpretation of the Arab-style "pasta busiata" obtained with the thin stem of a plant around which pieces of dough were at one time wrapped.
Casareccia is very good with classic ragù, although the smooth, slightly porous surface is also ideal for capturing all types of sauces, from traditional ones to even the simplest of sauces.
Available in 500g or 3 Kg packs.