Garofalo Stelline is a small, star-shaped pasta known as "pastina" in Italy. It's often used in broths and soups, and is a popular choice for children due to its appealing shape and ease of eating. The pasta is crafted from high-quality durum wheat semolina, ensuring a firm texture and good flavor retention, and its porous surface helps it adhere to sauces and broths.

Giuseppe Cocco Pappardelle Larghe is a traditional, artisan egg pasta from Abruzzo, Italy, known for its wide, flat ribbon shape and slightly rough texture that holds hearty sauces well. It is made with premium durum wheat semolina, free-range eggs, and pure spring water, and crafted using traditional techniques like bronze dies and slow-drying for an authentic taste and texture. It's ideal for robust sauces like meat ragù and pairs well with ingredients like fresh parmesan cheese.

Giuseppe Cocco Tagliatelle No. 13 is a long, flat egg pasta made in Abruzzo, Italy, using a traditional process that includes premium durum wheat semolina, fresh eggs, and spring water. It is crafted with bronze dies and slow-dried at low temperatures, resulting in a rough texture ideal for holding hearty sauces, and it cooks to an al dente texture in about 4 minutes. This artisanal pasta is known for its rich yellow color and flavor, and it can be paired with meat, fish, or vegetable sauces.

Gluten free pasta, made from corn and rice flour.