• Long Pasta (spaghetti, linguine, bucatini) – ideal for oil-based sauces, tomato sauces and seafood dishes.
• Short Pasta (penne, fusilli, rigatoni) – perfect for chunky ragù, vegetable sauces and baked pasta dishes.
• Shells & Specialty Shapes – great for catching sauces, stuffing or creating visually striking plates.
• Egg Pasta – richer texture and flavor for special occasions, oven dishes and delicate sauces.

• Always use plenty of salted boiling water; pasta should have room to move.
• Cook until al dente, then finish the last minute in the pan with sauce for better absorption.
• Reserve a cup of cooking water to adjust sauce consistency and help it cling.
• Toss pasta with sauce immediately — never leave pasta sitting in water or in a colander for long.
• Top with a drizzle of extra virgin olive oil and freshly grated cheese just before serving.

• Store dry pasta in a cool, dry place away from moisture and direct sunlight.
• Keep packages tightly closed once opened; transfer loose pasta to an airtight container if needed.
• Dry pasta has a long shelf life, but for best flavor and texture use within its suggested date.
• Keep a mix of long and short shapes on hand so you’re ready for quick weekday meals and more elaborate recipes.

Q: What does “bronze-cut” mean?
A: Bronze dies give pasta a slightly rough, porous surface that helps sauces cling better compared to smoother, Teflon-cut pasta.

Q: Why is al dente cooking important?
A: Al dente pasta keeps a pleasant bite and holds its shape better when tossed with hot sauces or baked.

Q: Can I use the same pasta shape for any sauce?
A: You can, but pairing shapes with suitable sauces (long pasta with lighter sauces, short shapes with chunkier ragù) usually gives the best result.

Q: Do I need to rinse pasta after cooking?
A: No — rinsing removes starch that helps sauce adhere. Only rinse if you’re making a cold pasta salad.