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6 Pasta Shapes for the Summer

A pasta shape for every summer feeling? You know it!


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A pasta shape for every summer feeling? You know it! ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌
Eataly

6 Pasta Shapes for the Summer

This summer, we're dreaming of pasta. We have a shape perfect for every sauce, every moment, every chef. Find your favorites (and some new ones!) and get them delivered right to your door.
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Linguine with Truffle

Linguine with Truffle

Eataly's Linguine with Truffle is made with 100% Italian durum wheat and enriched with the unmistakable aroma of truffle. Slow drying at low temperatures and bronze drawing give it a perfect consistency and an ideal roughness to retain every nuance of flavor. Pair it with simple condiments, such as a butter and parmesan cream or a light white ragù. 
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Fettuccine Egg Pasta

Fettuccine Egg Pasta

The Fettuccine Egg Pasta from Antignano are a flat, long pasta, made with Italian durum wheat semolina from Mulino Marino and fresh eggs from selected farms. The Fettuccine are bronze extruded, which gives the artisanal pasta a rough texture that better absorbs the sauce, and are dried at low temperature for a better al dente bite. Excellent with a variety of pairings, fettuccine is especially delicious with creamy seafood sauces.

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Multicolored Farfalle - 2 Pack

Multicolored Farfalle - 2 Pack

The Multicolored Farfalle from Antica Madia is a colorful bow-tie-shaped pasta made with durum wheat semolina which comes in five flavors - turmeric, squid ink, spinach, tomatoes, and red beet. Antica Madia's Farfalle pasta is bronze extruded & dried slowly at low temperatures to achieve a better al dente texture when cooked.
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THE GIFT OF EATALY

Don't Forget Your Other Pantry Staples

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Busiate

Busiate

Busiate are a long, spiraled pasta typical of the Trapani region in Sicily. Their coiled shape takes its name from the Sicilian word for a local Mediterranean grass, busa, around which the dough was traditionally wrapped. Perfect to absorb a variety of flavorful sauces, try busiate with a traditional trapanese pesto!

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100% Italian Grain Paccheri

100% Italian Grain Paccheri

Paccheri from Afeltra are made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. The name Paccheri comes from the sound [pak-pak] or [clap-clap] when the pasta goes in the boiling water. This sound reminds Neapolitans of a slapping noise paccare in Italian, here is where the origin of the name of paccaro, Paccheri plural, came from.

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Spaghetti

Spaghetti

The Spaghetti from Mancini are made with Whole Wheat grown in their own fields in the Marche region. Mancini only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Mancini Spaghetti are also slowly dried at a low temperature for up to 44 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!

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