{"title":"Pasta","description":"\u003cp\u003eGute \u003cstrong\u003ePasta\u003c\/strong\u003e beginnt beim Getreide und endet an der Bronzeform. Unsere Sorten kommen von kleinen italienischen Manufakturen, die langsam trocknen lassen und rau ziehen – damit die Sauce haftet, statt abzurutschen.\u003c\/p\u003e\u003cp\u003eVon \u003cstrong\u003eSpaghetti\u003c\/strong\u003e, \u003cstrong\u003eLinguine\u003c\/strong\u003e und \u003cstrong\u003eBucatini\u003c\/strong\u003e über ligurische Spezialitäten wie \u003cstrong\u003eTrofiette\u003c\/strong\u003e, \u003cstrong\u003eCroxetti\u003c\/strong\u003e und \u003cstrong\u003eFoglie d'ulivo\u003c\/strong\u003e bis zu aromatisierten Varianten mit Trüffel, Safran oder Tintenfischtinte – dazu eine Bio-Linie aus Ligurien.\u003c\/p\u003e","products":[{"product_id":"busiate","title":"Busiate","description":"\u003cp\u003eBusiate pasta originates from the province of Trapani in western Sicily – one of the island's oldest pasta shapes, traditionally wound around a thin wooden rod, which gives the pasta its characteristic spiral shape. This open structure allows sauces to penetrate deep into the spirals instead of just sticking to the surface.\u003c\/p\u003e\u003cp\u003e The classic recipe is called Busiate alla Trapanese: a raw sauce made from coarsely ground almonds, garlic, fresh basil, and ripe tomatoes – robust, nutty, with a pronounced acidity. Seafood ragù or a simple pesto made with Sicilian ricotta also pair well. A dry Sicilian white wine, such as a Grillo or Catarratto, is the perfect accompaniment.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153774698832,"sku":"VJ1863","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/busiate-pasta.webp?v=1784818449"},{"product_id":"limone-e-pepe-linguine-mit-zitrone-und-pfeffer","title":"Limone e Pepe - Linguine with lemon and pepper","description":"\u003cp\u003eThese linguine from Tuscany bring two classic Italian flavors straight to your plate: freshly ground black pepper and a subtle citrus note. The pasta is handcrafted without preservatives or artificial colors.\u003c\/p\u003e\u003cp\u003e The aroma is dominated by pepper—spicy, slightly hot, with a hint of lemon in the background. After \u003cstrong\u003e12 minutes\u003c\/strong\u003e in boiling salted water, the linguine is al dente and holds sauces well.\u003c\/p\u003e\u003cp\u003e Best served with fish and seafood: clams in white wine, grilled calamari with olive oil, or a simple lemon butter with capers. A dry Vermentino di Sardegna or a Soave Classico pairs well with this.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153774764368,"sku":"VJ1865","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/limone-e-pepe-linguine-zitrone-pfeffer.webp?v=1784819178"},{"product_id":"maccheroni-genovesi-bio","title":"Organic Maccheroni Genovesi","description":"\u003cp\u003eMaccheroni Genovesi are long, hollow tube pasta from the Ligurian culinary tradition – wider than classic spaghetti, with a wall thickness that provides a tender, firm bite. This organic variety follows the traditional shape: wide enough in diameter to draw sauces deep inside.\u003c\/p\u003e\u003cp\u003e The slightly rough surface provides a firm base for creamy sauces as well as delicate olive oil emulsions. A classic Genoese dish: served with pesto alla Genovese made from fresh basil, pine nuts, and Parmesan cheese. With vongole sauce or fried squid, the silky texture accentuates the briny notes of the sea. A dry Ligurian Vermentino or a mineral Verdicchio pairs perfectly with this dish.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153775223120,"sku":"VJ1877","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/V412741-0383-24.jpg?v=1781633075"},{"product_id":"spaghetti-bio","title":"Organic spaghetti","description":"\u003cp\u003eThese organic spaghetti come from Liguria, a region known for its rugged coastal landscape and aromatic cuisine. Handcrafted and slowly extruded through bronze dies, they have a rough surface texture that holds sauces far better than smoothly extruded industrial products.\u003c\/p\u003e\u003cp\u003e The flavor reveals a distinct wheat character and a subtle nuttiness. The texture is the classic al dente ideal. They pair best with simple, high-quality sauces: aglio e olio, a reduced tomato sauce, or pesto Genovese. Enjoy them with a Ligurian Vermentino or a light Barbera d'Asti.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153775485264,"sku":"VJ1881","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/bio-spaghetti-pasta.webp?v=1784824588"},{"product_id":"zafferano-linguine-mit-safran","title":"Zafferano - Linguine with saffron","description":"\u003cp\u003eLinguine with saffron, made from durum wheat semolina and wheat germ — a classic Italian pasta that gets its golden color and distinctive aroma from real saffron powder in the dough. The dough is rolled out thinly and then dried \u003cstrong\u003efor 36 hours at a low temperature\u003c\/strong\u003e — gently enough to retain its structure and bite.\u003c\/p\u003e\u003cp\u003e As it cooks, a warm, slightly floral aroma unfolds, revealing the use of genuine saffron even before the first bite. The linguine has enough character of its own to harmonize perfectly with delicate seafood: mussels in white wine sauce, prawns with garlic and lemon, or salmon with capers and dill are classic combinations. A dry Italian white wine—a Vermentino from Sardinia or a Soave Classico—is the ideal accompaniment.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153775550800,"sku":"VJ1883","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/zafferano-linguine-mit-safran-pasta.webp?v=1784819056"},{"product_id":"spaghetti","title":"spaghetti","description":"\u003cp\u003eSpaghetti from Lorenzo il Magnifico in Italy — a kilo for everyday use, produced using a method that preserves the wheat germ. This makes all the difference: the germ contains a large proportion of the grain's natural nutrients and vitamins, which are usually lost during industrial processing.\u003c\/p\u003e\u003cp\u003e In the pot, the quality is evident in \u003cstrong\u003eits firm texture and ability to hold its shape when cooked al dente\u003c\/strong\u003e —the pasta absorbs sauces well without becoming mushy. Classically paired with aglio e olio, carbonara, or a long Tuscan ragù. Enjoy it with a Sangiovese with lively acidity or a simple Vermentino from Sardinia.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153775616336,"sku":"VJ1884","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/spaghetti-pasta.webp?v=1784817779"},{"product_id":"taglierini-verdi-bio","title":"Taglierini verdi, Bio","description":"\u003cp\u003eTaglierini verdi are the narrower cousin of tagliatelle – a classic shape from northern Italian cuisine, here organically colored and flavored with spinach. The spinach gives the durum wheat semolina a delicate green color and a slightly earthy note that gently complements the pasta's natural flavor.\u003c\/p\u003e\u003cp\u003e The pasta cooks quickly and retains a delicate al dente texture. Creamy sauces based on mascarpone or Parmesan cling beautifully to its thin surface. A classic is burro e salvia with plenty of butter and fresh sage. A sugo made with zucchini, ricotta, and lemon zest also pairs well. A dry Verdicchio or a light Soave are good wine pairings. \u003cstrong\u003eCooking time: 3–4 minutes\u003c\/strong\u003e in plenty of salted water.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153775649104,"sku":"VJ1885","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/taglierini-verdi-bio-pasta.webp?v=1784820580"},{"product_id":"tartufo-tagliolini-mit-truffel","title":"Tartufo - Tagliolini with truffles","description":"\u003cp\u003eTagliolini from Tuscany, handcrafted from durum wheat semolina, wheat germ and fresh eggs – refined with summer truffles ( \u003cem\u003eTuber aestivum\u003c\/em\u003e ). No preservatives or colorings: nutty and earthy in aroma, with the subtle mushroomy scent of the summer truffle.\u003c\/p\u003e\u003cp\u003e The narrow, slightly rough shape holds sauces well. The truffle aroma really shines in a reduced cream sauce – with freshly shaved truffle or a tartufata. Brown butter with Parmesan also works. \u003cstrong\u003eCooking time: 3–4 minutes in salted water.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e A mature Vernaccia di San Gimignano with its almond notes or a Vermentino, whose fresh acidity balances the earthiness of the truffle, would be a good match.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153775681872,"sku":"VJ1886","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/tagliolini-mit-trueffel-tartufo-pasta.webp?v=1784819306"},{"product_id":"trofiette-bio","title":"Trofiette, organic","description":"\u003cp\u003eTrofiette are the classic pasta shape of Liguria — short, twisted strands of durum wheat semolina that mechanically hold the sauce. Organic quality, without additives.\u003c\/p\u003e\u003cp\u003e The dish behind it is canonical: Pesto alla Genovese, prepared with fresh basil, pine nuts, pecorino, parmigiano, and Ligurian olive oil. On the Riviera, the primo piatto is traditionally cooked with diced potatoes and green beans in a pot—all drained together, then tossed with the pesto.\u003c\/p\u003e\u003cp\u003e The twisted shape ensures the pesto clings to every curve. \u003cstrong\u003eCooking time: 8–10 minutes\u003c\/strong\u003e in plenty of salted water. A dry Ligurian white wine—Vermentino or Pigato—with enough acidity to cut through the rich basil oil pairs well with this dish.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153775747408,"sku":"VJ1889","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/trofiette-bio-pasta.webp?v=1784820025"},{"product_id":"aglio-e-basilico-linguine-m-knoblauch-basilikum","title":"Aglio e Basilico - Linguine with garlic + basil","description":"\u003cp\u003eThese linguine from Tuscany combine three classic ingredients: durum wheat semolina, wheat germ, and garlic and basil powder. Made without preservatives or artificial colors, and using traditional methods, the result is a pasta with a distinct identity.\u003c\/p\u003e\u003cp\u003e The quality of the durum wheat semolina becomes apparent in the cooking pot: the linguine retains its firm texture, absorbs sauce well, and already carries the garlic and basil aroma within. It's not overpowering, but rather a subtle background flavor that complements the sauce without overpowering it.\u003c\/p\u003e\u003cp\u003e They are best served with aglio e olio e peperoncino — then you need little more than good olive oil and chili. A fresh basil pesto or light vegetable sauces also go well. Pair it with a dry Vermentino or a light Chianti Classico.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153775812944,"sku":"VJ1890","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/aglio-e-basilico-linguine-knoblauch-basilikum-pasta.webp?v=1784819576"},{"product_id":"linguine-tricolore","title":"Linguine Tricolore","description":"\u003cp\u003eLinguine Tricolore from Italy — three colors, two natural ingredients: spinach for the vibrant green, chili pepper for the warm red, and durum wheat semolina for the classic yellow. The pasta is colored exclusively with natural color extracts, without any artificial additives.\u003c\/p\u003e\u003cp\u003e The colors hold up well in the pot. Linguine are particularly well-suited for dishes without tomato sauce—light sauces made with cream, butter, or olive oil really make the three colors pop. They also make a visually appealing pasta salad. \u003cstrong\u003eCooking time: check for al dente\u003c\/strong\u003e ; the thin shape cooks quickly.\u003c\/p\u003e\u003cp\u003e Pairs well with lemon butter and shrimp, Gorgonzola sauce, or a simple aglio e olio. A dry Pinot Grigio or a light Vermentino goes well with it.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153775911248,"sku":"VJ1893","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/linguine-tricolore-pasta.webp?v=1784817448"},{"product_id":"foglie-dulivo-bio","title":"Organic olive leaves","description":"\u003cp\u003eFoglie d'ulivo — Olive leaf pasta from Liguria, colored with spinach. The curved, flat shape is modeled after the leaves of the Ligurian olive groves that characterize the coastal region between Genoa and the French border.\u003c\/p\u003e\u003cp\u003e No further information is available about the manufacturer. The organic certification stands for controlled organic cultivation of the raw materials used — without synthetic additives, with semolina and spinach as the only ingredients.\u003c\/p\u003e\u003cp\u003e Firm and slightly rough to the bite, the surface absorbs sauce well. The spinach adds a subtle, earthy undertone without overpowering the pasta's own flavor. \u003cstrong\u003eCooking time: 8–10 minutes.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e It pairs well with light, olive oil-based sauces, pesto Genovese, or roasted cherry tomatoes with basil. Enjoy it with a dry Ligurian wine—Vermentino or Pigato.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153775944016,"sku":"VJ1894","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/foglie-dulivo-bio-pasta.webp?v=1784820238"},{"product_id":"bucatini-bio","title":"Bucatini, organic","description":"\u003cp\u003eBucatini are a classic southern Italian pasta shape—thicker than spaghetti, with a fine channel through the middle that holds and absorbs rich sauces. This organic variety comes from Italy and adheres to the artisanal standards that have defined the shape for generations.\u003c\/p\u003e\u003cp\u003e The hole in the middle is no accident: it ensures that the sauce adheres to the dough from both the inside and outside. The texture remains firm to the bite during cooking, and the wheat flavor comes through clearly. Aromas of grain, slightly nutty, with a pleasant, distinctive texture.\u003c\/p\u003e\u003cp\u003e Classically paired with Amatriciana—guanciale, pecorino, tomato—or with a robust tomato sauce with black olives and capers. It also works well with Bolognese sauce. \u003cstrong\u003eCooking time: 9–11 minutes\u003c\/strong\u003e , drain al dente and toss directly in the pan with the sauce.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153776009552,"sku":"VJ1896","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/bucatini-bio-pasta.webp?v=1784820729"},{"product_id":"pici-dritti-al-tartufo","title":"Pici dritti al tartufo","description":"\u003cp\u003ePici are the soul food of Tuscany: thicker than spaghetti, hand-rolled, with a rough surface that binds sauce like almost no other pasta shape. This version, made from durum wheat semolina and egg, is flavored with summer truffle—subtle, but clearly perceptible.\u003c\/p\u003e\u003cp\u003e When cooked, pici exhibit their typical firmness: slightly firm on the outside, soft on the inside. The truffle aroma unfolds particularly well in \u003cstrong\u003ecreamy, rich sauces\u003c\/strong\u003e —for example, with chicken liver, porcini mushrooms, or a simple butter and sage sauce that doesn't overpower the earthy flavor. A wild boar or beef ragù also complements this rustic shape.\u003c\/p\u003e\u003cp\u003e Wine pairing: a medium-bodied Tuscan Sangiovese, a Rosso di Montalcino or a mature Vernaccia di San Gimignano for the white version.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153776370000,"sku":"VJ1905","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/pici-dritti-al-tartufo-pasta.webp?v=1784817971"},{"product_id":"fregola-nero-di-seppia","title":"Fregola Nero di seppia","description":"\u003cp\u003eFregola is Sardinia's answer to couscous: hand-rolled balls of durum wheat, traditionally roasted in a wood-fired oven. This variety combines light-colored balls with those colored with squid ink— \u003cstrong\u003enero di seppia\u003c\/strong\u003e —creating a visually and aromatically interesting combination.\u003c\/p\u003e\u003cp\u003e The dark fregola pearls have a slightly briny, maritime aroma reminiscent of seafood, without being overpowering. Their texture is firm to the bite and slightly nutty, typical of oven-roasted fregola.\u003c\/p\u003e\u003cp\u003e Classically served warm with clams and saffron broth, or cold as a salad with grilled squid, capers, and lemon zest. A dry Sardinian Vermentino or a mineral Verdicchio pairs well with it.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153776435536,"sku":"VJ1906","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/fregola-nero-di-seppia-pasta.webp?v=1784818546"},{"product_id":"nero-di-sepia-linguine-mit-tintenfischtinte","title":"Nero di sepia - linguine with squid ink","description":"\u003cp\u003eBlack linguine from Tuscany, colored and flavored with real squid ink — no artificial colors, no preservatives. The dough is made from durum wheat semolina with wheat germ, hand-shaped in a small Tuscan factory.\u003c\/p\u003e\u003cp\u003e The ink gives the pasta its \u003cstrong\u003edeep black color\u003c\/strong\u003e and a subtle marine flavor that perfectly complements fish and shellfish dishes. After 12 minutes in boiling salted water, the consistency is firm to the bite, with a good binding properties for creamy sauces. Classic with Venere mussels, calamari, or a cream and saffron sauce with shrimp. Pairs well with a dry Vermentino di Sardegna or a mineral Soave.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153776533840,"sku":"VJ1908","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/nero-di-sepia-linguine-tintenfischtinte.webp?v=1784819470"},{"product_id":"croxetti-bio","title":"Croxetti, Organic","description":"\u003cp\u003eCroxetti are stamped pasta rounds from Liguria – one of Italy's oldest pasta shapes, known in the region's mountain valleys since the Middle Ages. The coin-shaped discs bear an embossed relief on both sides, originally adorning noble coats of arms and still stamped by hand today.\u003c\/p\u003e\u003cp\u003e The fine indentations of the relief are not merely decorative: they bind sauce and give each bite more flavor. Organic durum wheat and gentle drying result in a firm texture with a nutty, natural taste.\u003c\/p\u003e\u003cp\u003e Served in classic Ligurian style: with walnut and marjoram sauce, brown butter, and Parmesan or a little fresh cheese. \u003cstrong\u003eCooking time approximately 8–10 minutes.\u003c\/strong\u003e A dry Pigato or Vermentino from Liguria pairs well with this dish.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153776664912,"sku":"VJ1910","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/croxetti-bio-pasta.webp?v=1784819918"},{"product_id":"pici","title":"Pici","description":"\u003cp\u003ePici are the original form of Tuscan pasta: thick, hand-rolled spaghetti made from durum wheat semolina, a staple in Tuscan cuisine for centuries. No eggs, no machines – only semolina, water, and manual labor give them their rough, irregular surface.\u003c\/p\u003e\u003cp\u003e This texture makes pici the ideal base for robust sauces. A classic is \u003cem\u003epici all'aglione\u003c\/em\u003e : slowly braised garlic in chunky tomato sauce that clings to the pasta. They are equally at home with ragouts featuring rabbit, hare, or game—sauces that require time and can handle substance.\u003c\/p\u003e\u003cp\u003e Pici need \u003cstrong\u003e10–12 minutes\u003c\/strong\u003e in the pot to reach the perfect bite. A Tuscan Sangiovese pairs well with them — a Morellino di Scansano or a young Rosso di Montalcino, whose acidity absorbs the tomato sauce and whose tannins complement the meat ragu.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53153776763216,"sku":"VJ1912","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/pici-pasta.webp?v=1784817550"},{"product_id":"trenette-bio","title":"Trenette, Bio","description":"\u003cp\u003eTrenette pasta originates from Liguria and is as much a part of everyday cuisine there as the sea is to the coast. These flat, square ribbon noodles have a slightly rough surface that reliably absorbs sauce – a crucial difference compared to smooth, industrially produced pasta.\u003c\/p\u003e\u003cp\u003e The classic Ligurian recipe combines trenette with pesto alla Genovese, briefly cooked green beans, and potato pieces – the potato starch further thickens the sauce. Equally traditional are light seafood sauces with clams or prawns. \u003cstrong\u003eCooking time: 8–10 minutes\u003c\/strong\u003e in plenty of salted water; drain when al dente. A dry Ligurian Vermentino or a Pigato pairs well with this dish.\u003c\/p\u003e","brand":"Pasta di Liguria","offers":[{"title":"Default Title","offer_id":53153776828752,"sku":"VJ1913","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/trenette-bio-pasta.webp?v=1784820137"},{"product_id":"penne-lisce-turanici-bio","title":"Penne Lisce Turanici, Organic","description":"\u003cp\u003ePenne Lisce Turanici from Italy — made from the ancient durum wheat \u003cem\u003eSenatore Cappelli\u003c\/em\u003e , a variety that has remained virtually unchanged for decades and is known for its intense cereal flavor. Organic certification guarantees cultivation without synthetic pesticides.\u003c\/p\u003e\u003cp\u003e When cooked, the pasta releases a strong grain aroma. Its smooth surface results in a fine, slightly firm texture—the nutty flavor is most pronounced when \u003cstrong\u003ecooked for 5–7 minutes\u003c\/strong\u003e .\u003c\/p\u003e\u003cp\u003e The best way to serve it is with simple sauces: olive oil, garlic and pecorino cheese, or a reduced tomato sauce with basil. Pair it with a dry white wine from southern Italy—such as a Fiano di Avellino or a Sicilian Carricante.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154029830480,"sku":"VJ1952","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/penne-lisce-turanici-bio-pasta.webp?v=1784823766"},{"product_id":"spaghetti-turanici-bio","title":"Spaghetti Turanici, organic","description":"\u003cp\u003eSpaghetti made from Turanico wheat – an ancient subspecies of durum wheat ( \u003cem\u003eTriticum turgidum\u003c\/em\u003e ), also known as Khorasan wheat. This variety is robust and disease-resistant, making it ideal for organic farming. This pasta comes from Italy and is certified organic.\u003c\/p\u003e\u003cp\u003e Compared to modern durum wheat, Turanico has a clearly perceptible wheat aroma – clean, nutty, with a slight sweetness on the finish. Its color is characteristically light brown, and its texture after cooking is firm and grippy enough to hold sauces well.\u003c\/p\u003e\u003cp\u003e Pairs well with simple tomato sauces, aglio e olio, or brown butter with sage – preparations that don't overpower its natural flavor. Wine pairing: a light Verdicchio or a dry rosé from southern Italy.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154033926480,"sku":"VJ1976","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/spaghetti-turanici-bio-pasta.webp?v=1784823660"},{"product_id":"linguine","title":"Linguine","description":"\u003cp\u003eLinguine originates from Liguria, the narrow coastal region between Genoa and the French border. These flat, slightly oval pasta shapes fall somewhere between spaghetti and tagliatelle – wider than round pasta, yet narrow enough to absorb sauces evenly without overwhelming them.\u003c\/p\u003e\u003cp\u003e Their flat surface makes them the classic choice for pesto alla Genovese, but also for olive oil-based sauces with garlic, bottarga, or clams. Small pieces of fish and meat adhere better than to round pasta. \u003cstrong\u003eCooking time: 8–10 minutes, drain when al dente.\u003c\/strong\u003e A Ligurian Vermentino or a dry Pigato pairs well with this pasta – both have enough acidity to cut through the olive oil.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154034876752,"sku":"VJ1997","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/linguine-pasta.webp?v=1784824161"},{"product_id":"rigatoni","title":"Rigatoni","description":"\u003cp\u003eRigatoni – ribbed, tubular pasta from southern Italy – are among the most versatile pasta shapes. Their longitudinal ridges and hollow center are no accident: both ensure that chunky sauces are drawn into the tubes and adhere to the outside, instead of ending up at the bottom of the plate.\u003c\/p\u003e\u003cp\u003e In the kitchen, they show their strengths wherever there's something substantial to grab onto. \u003cstrong\u003eA classic: Pasta alla Norma\u003c\/strong\u003e – roasted eggplant, tomato sauce, salted ricotta. Rigatoni are also a top choice for casseroles and pasta salads with robust vinaigrettes. A dry Nero d'Avola or a medium-bodied Primitivo pairs perfectly – both offer enough fruit and structure to stand up to hearty tomato sauces.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154035073360,"sku":"VJ2002","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/rigatoni-pasta.webp?v=1784823558"},{"product_id":"bucatini","title":"Bucatini","description":"\u003cp\u003eBucatini are the classic Roman pasta shape: thicker than spaghetti, with a fine channel running through the middle that holds the sauce. They originate in Lazio, where this pasta has been part of the regional cuisine for generations.\u003c\/p\u003e\u003cp\u003e The hole is not accidental, but a result of craftsmanship: During cooking, the pasta cooks evenly from the outside and inside, while the surface remains rough enough for sauce to cling. \u003cstrong\u003eCooking time: 8–10 minutes\u003c\/strong\u003e for al dente.\u003c\/p\u003e\u003cp\u003e Classic with Bucatini all'Amatriciana — guanciale, pecorino, tomatoes, peperoncino. Equally suitable for Carbonara or Pasta alla Norma with eggplant and Ricotta salata. A dry Montepulciano d'Abruzzo or a light Frascati from the Castelli Romani pairs well.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154035401040,"sku":"VJ2011","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/bucatini-pasta.webp?v=1784823934"},{"product_id":"penne","title":"penne","description":"\u003cp\u003ePenne are a staple of Italian cuisine—short tubes with diagonally cut ends, whose name ( \u003cem\u003epenna\u003c\/em\u003e , feather) describes their shape. The ridged surface is created by pressing through bronze dies and ensures that sauce clings to the pasta instead of beading up.\u003c\/p\u003e\u003cp\u003e The hollow center fills with liquid during cooking and releases sauce when chewed—ideal for creamy, rich sauces. All'Arrabbiata with garlic and chili pepper, a broccoli and anchovy combination, or a simple cream and cheese sauce work better with these pasta shapes than with long pasta. \u003cstrong\u003eCooking time: 10–12 minutes in salted water; drain when al dente.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e For pasta salad: choose toppings of a similar size — cherry tomatoes, olives, diced mozzarella. Wine pairing depends on the sauce: a chilled Montepulciano d'Abruzzo with Arrabbiata, a dry Vermentino with creamier versions.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154036711760,"sku":"VJ2028","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/penne-pasta.webp?v=1784824252"},{"product_id":"maccheroni","title":"Maccheroni","description":"\u003cp\u003eMaccheroni are among the oldest pasta shapes in Italy—short, smooth tubes with a hollow center that holds and retains sauces. Originating in southern Italian cuisine, this shape remains a staple in any well-stocked pantry.\u003c\/p\u003e\u003cp\u003e The tubular shape makes maccheroni the perfect choice for creamy cheese sauces: a Quattro Formaggi sauce soaks into the center, releasing sauce with every bite. The same applies to chunky tomato sauces with olives or capers, diced vegetables, and sautéed mushrooms—the shape holds everything together. \u003cstrong\u003eCooking time al dente: approximately 8–10 minutes.\u003c\/strong\u003e A simple southern Italian white wine like a Fiano di Avellino pairs well with this, or, for tomato sauce, a light Primitivo.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154037432656,"sku":"VJ2043","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/maccheroni-pasta.webp?v=1784824449"},{"product_id":"fusilli","title":"Fusilli","description":"\u003cp\u003eFusilli from Italy — their twisted spiral shape is no accident: the grooves and turns absorb sauce much better than smooth pasta, each forkful carrying more flavor. A classic in Italian cuisine, served with tomato-based vegetable sauces, where the spirals practically trap the liquid.\u003c\/p\u003e\u003cp\u003e In Germany, fusilli have become a popular all-rounder: they stand up well to robust goulash sauces, and their structure makes them a top choice for pasta salads—they absorb dressing without becoming soggy. \u003cstrong\u003eRecommended cooking time: cook al dente\u003c\/strong\u003e so that the spirals retain their firm texture when cooling or used in further preparation.\u003c\/p\u003e","brand":"Unbekannter Hersteller","offers":[{"title":"Default Title","offer_id":53154037727568,"sku":"VJ2049","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0896\/3509\/4864\/files\/fusilli-pasta.webp?v=1784824350"}],"url":"https:\/\/www.vinoscout.de\/en\/collections\/pasta.oembed","provider":"Vinoscout","version":"1.0","type":"link"}