Spaghetti – “Little Twines” Shaped into long, thin, round strands. Arguably the most popular noodle, traditionally served with tomato sauce.
Spaghettini – A thinner version of Spaghetti.
Asti Bronze Bulk Spaghetti – #1005698 2 / 10#
Asti Spaghetti – #310050 20 / 1#
De Cecco Bulk Spaghetti – #310884 4 / 5#
Marino Spaghettini – #310030 20 / 1#
De Cecco Bulk Spaghettini – #310883 4 / 5#
De Cecco Spaghettini – #310720 20 / 1#
Cepellini – “Little Hairs” Slightly thicker than Angel Hair Pasta. Most suitable for use with light sauces.
Asti Capellini – #310010 20 / 1#
De Cecco Bulk Capellini – #310882 4 / 5#
De Cecco Capellini/Angel Hair – #310700 20 / 1#
Fettuccine – “Little Ribbons” Long, flat ribbons of pasta most famously served with Alfredo sauce.
Asti Fettuccine – #310020 20 / 1#
De Cecco Fettuccine – #310800 20 / 1#
De Cecco Bulk Fettuccine – #310806 4 / 5#
La Molisana Bulk Fettuccine Italy – #1005699 2 / 10#
Linguine – “Little Tongues” Long strands, flattened on two sides. Narrower than fettuccine. Can be used instead of Spaghetti.
Asti Linguine – #310120 20 / 1#
De Cecco Linguine Fini – #310790 20 / 1#
De Cecco Bulk Linguine – #310881 4 / 5#
Pappardelle – “Pappare – meaning to gobble up” Large, flat ribbons of pasta. Traditionally served with very rich, heavy sauces.
De Cecco Pappardelle – #310850 12 / 8oz
Bucatini – “Pappare – meaning hole” Shaped like a long, narrow tube. Resembles thick, hollow spaghetti. While spaghetti & fettuccine get coated with sauce, bucatini is also filed with sauce. Great for velvety pasta sauces.
Benedetto Bucatini – #1003284 10 / 500gr
Orecchiette – “Little Ears” Created by pressing the dough with the thumb. Traditionally served alla Pugliese (broccoli rabe, sausage and garlic) or with a hearty meat ragu since the shape of the pasta holds sauce well.
De Cecco Orecchiette – #1002577 4 / 5#
Rigatoni – “Line” Large, short tubes with grooves down the sides. Traditionally served with thick meat or vegetable sauces.
Asti Rigatoni – #310012 20 / 1#
Asti Rigatoni – #310013 2 / 10#
De Cecco Bulk Mezzi Rigatoni – #310887 4 / 5#
De Cecco Rigatoni – #1001403 12 / 1#
Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked or put in soups. Traditionally used to make macaroni & cheese.
Marino Elbow Macaroni – #310019 20 / 1#
Tortiglioni – “Torquere – meaning to twist” Similar to Rigatoni, but with deeper grooves that spiral around the pasta.
De Cecco Bulk Tortiglioni – #310886 4 / 5#
Penne Rigate – “Pen” Tube-shape with angled ends. Ideal for holding sauces on the entire surface – inside and out. Also, delicious baked in a casserole.
Asti Penne Rigate – #310070 20 / 1#
De Cecco Whole Wheat Penne Rigate – #310770 12 / 13.2 oz
De Cecco Bulk Penne Rigate – #310885 4 / 5#
De Cecco Retail Penne Rigate – #310890 12 / 1#
De Cecco Penne Lisce (a smooth variation) – #310894 12 / 1#
Fusilli – “Spindle” Short, twisted shape. Traditionally served with thicker sauces. Makes a lovely cold pasta salad.
De Cecco Bulk Fusilli – #310580 4 / 5#
De Cecco Tri-Color Fusilli – #310855 12 / 12#
Ditalini – “Small Thimbles” Shaped like small tubes. An ideal pasta for soups.
Marino Ditalini Italy – #310522 20 / 1#
Farfalle – “Farfalla – meaning butterfly” Commonly known as bow-tie pasta. Best suited for cream and tomato sauces.
De Cecco Bulk Farfalle – #310888 4 / 5#
Cavatappi – “Corkscrew” Tight spirals that lock in flavor. Usually scored with lines or ridges. Can be used in a variety of dishes including salads, soups and casseroles.
De Cecco Cavatappi – #310892 12 / 1#
De Cecco Bulk Cavatappi – #310893 4 / 5#
Lasagna Noodles – Flat, long shape with sides that can be flat or wavy. Available in regular or no-boil varieties that are pre-cooked.
La Molisana Dry Curly Lasagna Noodles –#310186 12 / 9oz
De Cecco No Cook Lasagna Noodles – #310896 12 / 1#
Gnocchi – “Lumps” Thick, pillowy dumplings cut into bit-size pieces. Can be boiled, baked or sautéed and then served with tomato, pesto, cheese or butter sauces.
De Cecco Shelf Stable Gnocchi – #320275 12 / 17.5oz
Orzo – “Barley” Made in the shape of a grain of rice. Used most traditionally in soups, but can be a great substitute in a risotto.
Barilla Orzo – #310500 16 / 1#
Calamarata –Takes its name from the shape like calamari rings and is ideal for serving with fish and shellfish sauces. Try it with condiments based on tomato sauce or rich meat ragus.
De Cecco Calamarata – #1005877 12 / 1#
Ziti – A short, hollow, extruded pasta shape with a smooth texture. Ziti goes best with chunky sauces and meat dishes that can get trapped in the hollow centers.
La Molisana Ziti Tagliati – #1006602 2 / 10#
Radiatore –Small, squat pasta shapes that are said to resemble radiators. This small condensed shaped pasta is an ideal candidate for thick sauces.
Radiatore – #1008877 4 / 5#
Pasta Nests – Nests allow for flexible portion sizes. Drop frozen nests into boiling water for 30 seconds for a perfect al dente bite.
De Cecco Fettuccini Egg Nest – #310865 12 / 8.8 oz
Turri’s Precooked Spaghetti Nests – #1005505 200 / 1 oz
Turri’s Precooked Fettuccini Nests – #1005506 133 / 1.5 oz
Potato Gnocchi – Italian dumpling-style potato pasta made with Parmesan and Asiago cheeses.
Seviroli Potato Gnocchi – #320552 12 / 1#
Precooked Lasagna – Quick prep time with no waste –use only what is needed and keep the rest frozen.
Seviroli Frozen Lasagna Sheet – #320010 40 / 4 oz
Seviroli Frozen Ripple Lasagna Sheet – #320030 32 / 5 oz
Delco Fresh Egg Pasta Sheet – #320015 2 / 6#
Turri’s products are based on family recipes and made with the finest high quality ingredients available. Founded in Michigan in 1949 by Anthony and Angeline Turri, Turri’s Italian Foods began making quality pasta products for local restaurants and grocery stores.
“Riavvolgere – meaning to wrap” Ravioli is considered a dumpling with filling sealed between two layers of thin pasta.
BREADED:
Louisa Breaded 2” Square Beef Ravioli – #1002935 2 / 5#
Louisa Toasted Square Beef Ovenable Ravioli – #1002955 2 / 5#
Louisa Toasted Ovenable 4-Cheese Ravioli – #1002956 2 / 5#
Louisa Breaded Square 4-Cheese Ravioli – #320991 2 / 5#
Louisa Toasted Buffalo Chicken Ravioli – #1006017 2 / 5#
ROUND:
Jumbo Round Cheese Ravioli – #320300 2 / 5#
Louisa Jumbo Round 4-Cheese Ravioli – #320301 2 / 5#
Seviroli Jumbo Round Meat Ravioli – #320340 2 / 5#
OCTAGON:
Louisa Seafood Ravioli –Shrimp, Scallops & Lobster – #320691 2 / 3#
Louisa Foods is a family-owned business, started over 50 years ago. Fernando Baldetti, St. Louis restaurateur produced high-quality, scratch-made ravioli and pasta for local restaurants. (In fact, even today you would be surprised how often you are eating Louisa Foods pasta!) With a strong focus on fresh ingredients, and carefully crafted by skilled artisans, Baldetti’s belief that “freshness matters” is still at the heart of Louisa Foods today.
SQUARE:
Delco Square 5-Cheese Ravioli – #320295 4 / 2.5#
Louisa 2” Classic Square Beef Ravioli – #1002936 2 / 5#
Delco Square Beef Ravioli – #320290 4 / 2.5#
Seviroli Medium Square Meat Ravioli – #320350 2 / 5#
Delco Spinach & Cheese Ravioli – #320980 4 / 2.5#
Delco Wild Mushroom Ravioli – #320685 4 / 2.5#
Spinach & Cheese White Ravioli – #320985 4 / 2.5# .5 oz Cheese Ravioli – #320302 320 / .5 oz
and pork,
with batter and finished with seasoned Italian bread crumbs – 1002941 2/5#
Breaded Jalapeno Mac & Cheese Bites – Ditalini pasta with a creamy blend of Monterey jack and mozzarella cheese and a touch of Jalapeno.
Presented in a cube shape and breaded ready for deep frying – #1007424 2 / 5#
A dish made with several layers of lasagna sheets alternated with sauces and other ingredients, such as meat and cheese.
Codino’s Sandwich Portion Lasagna –#320040 1 / 160
Codino’s Lasagna Rolls – #320050 6 / 12 ct
“Muff – meaning little sleeve” Very large pasta tubes, usually ridged, that are intended to be stuffed and baked.
Cheese Manicotti –
72 / 3 oz
Traditional Cheese Manicotti – #320381 4 / 2.5#
“Tortello – meaning stuffed pastry” Ring shaped pasta typically stuffed with a mix of meat, cheese or a combination of the two.
Marino Cheese Tortellini – #320420 2 / 5#
Louisa Cheese Tortellini – #320423 2 / 5#
Marino Meat Tortellini – #320500 2 / 5#
Louisa Meat Tortellini (Beef, Pork & Prosciutto) – #320501 2 / 5#
Seviroli Tri-Color Tortellini – #320401 12 / 1#
5-Cheese Tortelloni (larger than Tortellini) – #320621 2 / 3#
“Large Reeds” Cylindrical type of pasta generally served with a filling and covered by a sauce in Italian cuisine.
Louisa Beef & Pork Cannelloni– Traditional blend of house ground beef and pork braised with onions, celery, garlic and rosemary all finished with fresh grated Italian cheeses –#1006868 72/3 oz
Cooked macaroni pasta and a cheese sauce.
Kraft Macaroni & Cheese Pouch – #1001124 36 / 7 oz
Stouffer’s White Cheddar Macaroni & Cheese –#1005303 4 / 64 oz
3-Cheese Macaroni & Cheese with Butter –#1007490 4 / 8 lb
Breaded Jalapeno Mac & Cheese Bites – #1007424 2 / 5#
Pre-cooked tubes of macaroni with creamy ricotta filling.
Celentano Stuffed Rigatoni with Cheese – #320388 10#
Tinkyada Gluten Free Brown Rice Spaghetti – #1003688 12 / 12 oz
Tinkyada Gluten Free Brown Rice Spirals – #1005920 12 / 16 oz
Perfect Pasta 4-Cheese Gluten Free Ravioli – #1003812 2 / 2.5#
Heartland Gluten Free Penne – #1003344 6 / 12 oz
Check out these tips from De Cecco for making perfect pasta every time...
1. Choose a large pot to gather the most possible heat. It should be wide enough to hold the amount of water needed. (1 lb of uncooked pasta needs 16 cups of water)
2. Pay attention to the salt. It must be kitchen salt and in proportion to the amount of water (1 Tbsp for every 16 cups of water). When the water starts boiling, add the salt and then put the pasta in.
3. We recommend raising the heat and covering the pot with a lid, in order to bring the water to a boil again.
4. After initial stirring to separate pasta, let it cook according to instructions.
5. Your pasta is ready when it is al dente. Break it with a fork. If you see a white circle inside (animella) for pasta types for a hole (bucatini), or a dot in case of long formats, it needs another couple of minutes.
6. Add a glass of cold water to the pot, which prevents the pasta from cooking further while draining it. According to the recipe, you might need to keep a couple of ladles of cooking water to dilute certain sauces, especially the cheese or cream-based ones. Finally, it’s time for the long-awaited encounter with the sauce. This is when you realize the importance of your choice of pasta.
