Barley is not found in many Italian regional cuisines, but it does appear in the North, thanks to the influence of nearby Austria. Our imported Orzo pasta is not made with barley, but was named for its shape, similar to a large grain of barley or rice. Made exclusively of Puglia-grown durum whole wheat semolina, Orzo can be eaten in soups, where it adds heartiness and its interesting shape, or in salads, mixed with sautéed fresh vegetables.
Some of the tiniest pasta around, Acini di Pepe are named for little peppercorns, although in truth they are even smaller, closely resembling a hefty couscous. Because of this fine texture, our Italian-made Organic Whole Wheat Acini di Pepe go well in pasta salads, cold or warm, or can be added to thick soups like Wedding Soup, or served as an infant’s first dish of "pastina."
As slender and delicate as hair, our Capellini owes its cappuccino color and fine texture to the Italian-grown whole wheat semolina we use to make it. Capellini is often cooked in a light stock, and best dressed with a smooth, olive oil based sauce that will not overwhelm its delicate tendrils.
Elbows are a classic pasta salad ingredient, and also a favorite of little eaters, who find the shape easy to keep on a wobbly spoon. These Organic Whole Wheat Elbows are particularly delicious, thanks to their beginnings in the wheat fields of Puglia and their careful crafting at the hands of a traditional pasta-making family. Once the most common of short cuts, elbows are most often dressed in creamy cheese sauces that are easily caught in their hollow, curved tubes.
What could be more delicate than a butterfly? Organic Whole Wheat Farfalle is the butterfly of pasta forms, winging its graceful way across plates of marinara or pesto sauce, or joining brightly colored summer vegetables in a cold salad for the picnic table. Our Whole Wheat Farfalle are made of organic semolina from the sunny plains of Puglia, so you can be sure their quality and flavor are unsurpassed. Best suited for cold salads, and tomato or heavy cream sauces.
Fusilli are tight little pasta springs that put a certain bounce in your meal. Our Organic Whole Wheat Fusilli are made from the finest Italian wheat, which gives them the texture and flavor to jump up and grab the attention of your family and friends when you sit down to eat. A “spindle”-shaped pasta, fusilli’s tight springs pair with both lighter sauces and heartier meat sauces that will hug to its curves.
Organic Whole Wheat Fusilli Bucati are long curly spirals of pasta, like hollow fusilli that never stopped growing until they were as long as spaghetti. You can imagine what a fanciful, even show-stopping display this pasta makes in a large bowl. Don't be afraid to ladle on your favorite rustic sauce or fresh pesto - fusilli bucati adds fun and drama to any meal.
Gemelli means "twins" in Italian, and these little pasta twists are made of two tubes of pasta wrapped around one another. With this much twisting and turning going on, they hold onto sauce with a will, and since they are made from certified organic Italian whole wheat semolina, you’ll be glad to have a double dose of character and texture with any of your favorite sautéed vegetables.
A staple of the northern provinces of Italy, gnocchi are small dumplings made traditionally of potato and wheat flour, and dressed in melted butter with sage, or extra virgin olive oil with rosemary and garlic - one side of the gnocchi is ridged to capture that wonderful sauce. Our Whole Wheat Potato Gnocchi are made in the time-honored way, infusing each compact round with fine texture and delicious potato flavor, but the wheat is left to be whole to provide a greater wholesomeness & health benefits to this fine dish. Serve them with a traditional sauce or olive oil and grated Parmigiano-Reggiano for a quick first course or satisfying lunch.
Take advantage of the health benefits of whole grain eating with our Organic Whole Wheat No-Boil Lasagna. Made in Italy of organically grown hard wheat semolina, this bronze-die-cut pasta needs no boiling before you layer the lasagna and pop it in the oven. The pasta's hearty flavor combines well with rich tomato sauce, and the pasta sheets retain their integrity when baked, so your finished dish is as beautiful as it is delicious.
When you lap up a plate of linguine in clam sauce, there are many "little tongues" at work - yours doing the eating, and the pasta's singing the praises of good food and the good life. Our Organic Whole Wheat Linguine could also discuss at length its wholesome origins in Italian-grown certified organic semolina and fresh spring water, or its making by our expert pastificio. But perhaps the word most often uttered by (or at least near) linguine is "deliziosso."
With a ridged exterior to hold sauce and a cup-like interior to capture chunky meat and small vegetables such as peas, Orecchiette makes the perfect pairing with an olive oil based sauté, where our hearty whole wheat pasta holds its own among the other ingredients. Your "little ears" will hear lots of compliments on the terrific meal! Did we mention our organic whole wheat line contains 1 ingredient? 100% whole wheat.
A specialty of Campania, Italy, Penne Rigate can be translated as "the pen with ridges", and this pasta's flavor, texture and ability to cling to sauce is something to write home about. Our Organic Whole Wheat Penne Rigate is made from the best certified organic wheat in Italy, and transformed into thin, ridged tubes by a pasta-making family with generations of experience. Enjoy it with basil or sun dried tomato pesto sauce, or a sauté of seasonal veggies.
Rigatoni is a large tube-shaped pasta made using only Puglia-grown whole wheat durum semolina. The shape and heft of this organic pasta makes it a natural partner for chunky vegetable and meat sauces, a creamy dressing such as vodka sauce, or in baked pasta dishes.
Life is a day at the beach... or at least dinner can be that easy and satisfying when you bake up a casserole of our Organic Whole Wheat Shells. This medium sized pasta is made from organic durum wheat grown in Italy, where the hot summers bring the wheat to a flavorful perfection. Add a rich red tomato sauce and the harvest-time landscape is complete right there on your kitchen table. Developed in Central & Southern Italy, these concave seashells fill up with sauce for the maximum flavor of any dish.
Meaning “small strings” in Italian, spaghetti just may be the most well-known pasta. This long cut originated in Southern Italy, where it is traditionally served with a sauce of fresh tomatoes and herbs.
Now that we’ve chosen a pound of high quality pasta, Giuliana shows us the best way to prepare it. She advises us to use a large pot and lots of water—don’t try to save time with a smaller pot and less water!—and wait until the water reaches a rolling boil. While the pasta cooks, let’s get a sauce started for it. In the next segment, Giuliana shows us her favorite quick sauce.
Don’t completely drain your pasta! Giuliana shows us how leaving it a little wet makes it loose and easy to work with when she adds it to the hot saucepan. And she tells us why we should never rinse the pasta after cooking. After adding a little pasta water and cooking for a moment more, Giuliana plates the pasta and sauce. She’ll be serving it with just a little grated Parmigiano cheese, so we can enjoy the true flavor of high-quality pasta. Shop for bronze die cut 100% Italian pasta in DeLallo’s Pasta catalogue. We also offer Extra Virgin Olive Oil to make your Aglio Olio sauce. DeLallo has pasta sauces for every day of the week. Check out the many varieties, and watch a video to find out why they’re all so delicious.
Once the water reaches a rolling boil, Giuliana adds a generous amount of salt to enhance the pasta’s flavor, but no oil—she explains why adding oil to the water is not a good idea. Next Giuliana shows us how to tell when the pasta is about to reach the ‘al dente’ stage. Before draining the pasta, she saves a few cups of the cooking water. Learn why pasta water is such a valuable ingredient! Then let’s go to the last segment, where the pasta and sauce meet for the perfect marriage of flavors.