None of that short stuff here, these tall strands are ideal for both hearty and light sauces

To know pasta is to know the art and enjoyment found in twirling forkfuls of once floury strands in a crimson or pale (or maybe something else entirely) sauce, only ceasing the motion when the strings come to rest in a carefully-wound bite. Whether the cuts are flat or cylindrical, they both tastefully and notably serve a purpose or preference dutifully. Adored by matured and humble palates alike, the comfort's in knowing you can never go wrong.

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