Pasta Pedigree

vermicelli pasta

Vermicelli ‚ÄúPrincipe Di Napoli‚ÄĚ with Black Olives

Vermicelli is a traditional type of pasta, very similar to spaghetti but slightly thinner; the only thing separating one from another is the degree of thinness. Vermicelli noodles are quick-cooking and good with countless flavors, and used all around the world in a diversity of pasta recipes. The two main types of vermicelli pasta are: […]


Homemade Rosemary San Marzano Tomato Soup & Grilled Cheese ‚ÄúFries‚ÄĚ

Rosemary San Marzano Tomato Soup & Grilled Cheese Fries. Hello comfort food! Nothing says comfort food to us like a Rosemary tomato soup and grilled cheese “fries”. Flora San Marzano D.O.P. Tomatoes are authentic San Marzano tomatoes. Labeled with the official Denominazione d’Origine Protetta label and packed fresh from harvest, Flora San Marazano D.O.P. Ingredients […]


Flora Egg Tagliatelle Shrimp Asparagus Creme’

Egg pasta brings to life an abundance of flavors when combining it’s rich taste with a standard cream sauce. Tossing asparagus and a touch of ¬†the sea with shrimp adds to the elegance and grace of this fine pasta dish. Most traditional, Italian American pasta dishes withhold vegetables from their cream-based sauces, but together you’ll […]



Pappardelle is a bold, hearty ribbon-pasta. ¬†A flatten style pasta that is cut between 3/4 to a 1 inch wide, pappardelle gets it’s name from the Italian verb¬†pappare’¬†which means to “eat hungrily” or “gobble up”. The origin of the pasta came about during the late 16th century after the creation of tagliatelle¬†in the Tuscany area […]


Pasta Imitates Art: 3 Italian Artworks & The Pasta Metaphor

If life imitates art, and pasta is life for some people, it’s safe to say that pasta can imitate art. ¬†Each of the different designs that pasta takes on have different utilities and qualities that make each of them unique to their beholder. Art takes on a similar approach to humanity. ¬†An artist’s work can […]



The best spice that can be added to any dish is a story, and the tale behind garganelli pasta is one of pure ingenuity . ¬†Back in 1725, garganelli pasta was born in the Emilia-Romagna region of Italy. ¬†In the home of Cardinal Cornelio Bentivoglio D’Aragona, the cook was preparing a Cappelletti dish for a […]



The legends that swirl around this pasta is something out of a Dan Brown novel. ¬†Known as the “priest strangler”, ¬†Strozzapreti pasta is one of the most popular forms of pasta in the regions of Umbra, Tuscany, Emilia-Romagna, March and the state of San Marino. ¬†Many tales of this pasta have been deviated as they […]



Fettuccine is the popular kid in class when it comes to the pasta world.¬† One of the oldest pastas on the Italian menu, the origin of fettuccine is cloudy.¬† It‚Äôs available in almost every region of Italy.¬† Cut and laid flat on a sheet, fettuccine is the first of its kind in the family of […]



Behind every pasta is a tale, and tagliatelle is no different.¬† Legends and folklore about this pasta are absolutely captivating and offer a story behind the yellow ribbons that are between 6.5 and 10mm in width. The story of inception of tagliatelle dates back to the marriage of the Bolognese warlord, Annibale Bentivoglio and his […]



Who can forget the first time they were served a bountiful bowl of beloved bowties?¬† The farfalle pasta or ‚Äúbutterfly‚ÄĚ pasta in Italian is one of the oldest and most renowned pastas in the world. Created in the 1500‚Äôs in the Lombardi and Emilia-Romagna regions of Northern Italy, which were made by cutting jagged, wide […]



Orecchiette pasta is a staple dish that hails from the beautiful southeastern region of Puglia.¬† Meaning ‚Äúlittle ears‚ÄĚ in Italian, the dish is made by flattening out dough and simply rolling your thumb like a fingerprint onto the dough. There origin is believed to be from the time of the 8th and 9th century when […]



The pasta tales continue with the risqu√© examination of the origin of the tortellini and tortelloni pasta. As you may already know, the tortellini pasta is naval shaped pasta that is usually stuffed with meat, cheese or vegetables and served in a beef, chicken or pork broth.¬† Created in the Castelfranco Emilia region of Modena, […]