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Chitarra, Strozzapretti, Pasta Al Ceppo, Linguini & Penne Rigate - Rustichella d'Abruzzo ("little rustic thing from Abruzzo") is a throwback to a simpler time. Made by artisans in Italy's Abruzzo region, just east of Rome, the pasta is shaped in bronze dies and dried slowly in warm rooms.

Spinach Fettuccini - A traditional Italian pasta, made from semolina flour, according to a family recipe that spans many generations. Broad and flat, fettuccine has a tender bite and a mild flavor. Toss pasta with cream sauce and freshly ground black pepper.

Fusilli Pasta - This fusilli pasta is made in Italy from hard-durum semolina wheat. Shaped like a corkscrew, its spirals are perfect for catching and holding tomato sauce.

Perciatelli Pasta - An unusual pasta shape, perciatelli pasta is long and cylindrical, like hollow spaghetti. The name comes from the word "perciato," southern dialect for "pierced through." It's made of 100% durum wheat semolina flour.

Linguine Fini - This pasta is a thin, delicate version of linguine, the narrow, flat pasta ribbons from southern Italy whose name actually means "little tongues". Made from 100% hard durum semolina. Classically served with white clam sauce.

Spaghetti Whole Wheat - A whole-wheat version of a popular pasta shape, this Italian spaghetti is blended from whole wheat and semolina flours. Made according to a centuries-old family tradition, the noodles have a coarse surface and a hearty, subtly nutty flavor.

Riso Pasta - This rice-shaped pasta is made from 100% durum wheat flour. Add to soups and cold pasta salads, or serve as a side dish. Try a pasta salad with rice pasta, artichoke hearts, diced red bell peppers, black olives, and a vinaigrette of fresh lemon juice.

Fedelini Pasta - Long narrow pasta, similar to spaghetti, but thinner, these "little faithful ones" are often served in broth. Made in Italy from hard semolina flour in the traditional fashion, this pasta keeps its shape and consistency when cooked.

Creste di Gallo - From Apulia, Italy's "heel," this pasta is distinctive because of its colorful hues, including red, orange, green, and black, a result of vegetables and squid ink added to its durum semolina flour base.

Fettucine Nests - This long, Italian ribbon pasta is made from durum wheat semolina, wound into small nests for easy dosing. Mix fettuccine with a thick, cheesy Alfredo sauce, or try it with a white-wine sauce made with olive oil, onion, chopped tomato and shrimp.

Orecchiette - This pasta, made from semolina flour, has a delicate texture and light, slightly nutty flavor. Cooked al dente, or slightly firm, the small, scoop shape is ideal for holding both meat ragouts or smooth tomato sauces.

Spinach & Tomato Rotini - This pasta combines spinach, tomato, and 100% semolina rotini. This short, twisty pasta, vibrant with green, red, and golden hues, is made by the Rummo family, which has been producing delicious Italian pastas since 1860.

Autumn-Leaf Pasta - From Apulia, Italy's heel, this multi-colored pasta, in the shapes and shades of autumn leaves, makes for a beautiful presentation. Feature the pasta itself with a simple sauce of butter, sage, and parmigiano.

Capellini - Thicker than angel hair pasta, this long, narrow pasta pairs well with thin tomato sauces and light vegetable ragouts. Serve capellini with a zesty sauce zingara, flavored with mushrooms, garlic, ham, and tarragon.

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