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Fettuccine comes from the Italian word ‘fetta,’ meaning ‘slice,’ because the pasta is sliced into long, flat strips.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Spaghetti is one of the most iconic and widely recognized types of pasta worldwide. It is a long, thin, cylindrical pasta, and its name comes from the Italian word "spago," meaning "string" or "twine," which describes its shape.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Beetroot fusilli is a beautiful and vibrant twist on traditional pasta. The beetroot adds both a deep color and earthy sweetness to the dish, making it a visually stunning and flavorful option. Beetroot is packed with nutrients, and when incorporated into the pasta dough, it provides a natural way to add color without relying on artificial dyes.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Maccheroni is a traditional Italian pasta that is characterised by short, hollow tubes.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Paccheri is a type of pasta in the shape of a smooth large tube. The name comes from Neapolitan paccharia, 'slaps'.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Maccheroni is a traditional Italian pasta that is characterised by short, hollow tubes.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Polenta and rice pasta can be an interesting and gluten-free combination in a meal. Polenta is made from cornmeal, and when used in pasta, it gives a slightly grainy, firm texture, while rice pasta (made from rice flour) has a smooth texture and a more neutral flavour. Together, they can create a pasta dish that's both flavourful and comforting, with a nice contrast in textures.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Lemon & Parsley Pappardelle is a delightful and refreshing pasta that combines the brightness of lemon with the freshness of parsley, creating a light yet flavourful meal. The wide pappardelle noodles provide a perfect base for this vibrant combination, making it a great choice for a quick but satisfying dish.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

These soft, pillowy dumplings are a comforting and versatile dish that can be served with a wide variety of sauces, from simple butter and sage to rich tomato or creamy sauces.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Spinach Caserecce is a delightful variation of traditional caserecce pasta, where the dough is infused with spinach. Caserecce, known for its short, twisted, and curled shape, is perfect for holding onto sauces, making it ideal for a variety of toppings. The addition of spinach not only gives the pasta a vibrant green colour but also imparts a subtle earthy flavour.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.

Maccheroni is a traditional Italian pasta that is characterised by short, hollow tubes.
Cooking Instructions
Bring a large pot of salted water to boil (about 1 litre of water and 5 grams of salt for each 100 grams of pasta).
Gently place the pasta into the boiling water, stirring immediately to prevent sticking.
Cook for 3 minutes, then toss with your favourite sauce.