Fettuccelle are part of the Fettucce family and originate from central and southern Italy.
The best condiments for Fettuccelle are tomato based sauces with vegetables and aromatic herbs and quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
Sauces made with shellfish and seafood are also recommended as are "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Available in 500g packs.
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.