Our food / Dry pasta
Aisle 02 · Italian pastaEveryday pasta, elevated.
Bronze-cut durum wheat pasta in a paper bag with a window, so you can see the shape before you take it home. Bronze dies leave a rougher surface, and sauce holds on to it.
Bronze-cut durum wheat pasta, 16 oz (454 g)
The dry pasta.
4 varieties, one label. Each has its own colour band, so you can find yours from across the aisle.
Italian pastaPenne Rigate
Ridged quills that catch sauce inside and out.
Italian pastaFusilli
Spirals for chunky sauces, pesto and pasta salad.
Italian pastaSpaghetti
Long, plain and essential. Arrabbiata’s best friend.
Italian pastaFarfalle
Bow ties, for butter and sage, pesto or a light tomato.
The dry pasta, by the pack.
4 varieties on one label: the red name on top, Nina in the middle, the category under her, and a colour band with the variety in plain words.
Nina, in the dry pasta.
The same woman on every pack, with a different armful for every aisle. Fine etched linework, natural pigments, archival paper.
- The wheat sheaf
- Wheat stalks
- Ribbon pasta
Cook with it.
All recipes
Penne with tomato basil
The weeknight one. Ten minutes for the pasta, two for the sauce, and a ladle of pasta water to bring them together.
Spaghetti all’arrabbiata
Angry pasta, and the quickest dinner on this page. Add more chilli if the table can take it.
Farfalle al pesto
No cooking for the sauce at all: the jar, the hot pasta and a spoonful of its water do the work.