Fine semolina from the South of Italy gives this traditional Italian pasta exceptional flavor; a slow drying process produces the ideal texture. It's made by hand using Fiore family recipes at the pasta factory founded in Italy’s Liguria region by Nonna Fiore in 1948. Made from the finest durum wheat semolina flour, it’s dried at low temperature for more than 40 hours, further perfecting flavor and texture.
Fettuccine has a smooth and porous texture that absorbs butter- and cream-based sauces, like alfredo sauce.
Rigatoni are large tubes well suited for soups and rich, meat-studded sauces like Bolognese and sugo.
Spaghetti is a narrow pasta that pairs well with thicker sauces like pesto accompanied by hearty pieces of meat and vegetables.