Zelli Pasta

Like spaghetti on the outside but hollow on the inside.

Bucatini’s: The name is derived from “Buco”, the Italian word for “hole”. Supposedly invented in the town of Amatrice just northeast of Rome. We recommend serving with hearty sauces like Cabronara or Bolognese.

Campanelli: The translation is “Bellflowers” in Italian. The pasta has fluted, petal-like edges and a hollow center for capturing sauce. Stands up well for chunkier veggie or meat sauces, or cream-based sauces.

Casarecce: Short cut pastas that have a “S” twist. The name itself means “homemade” and is originally from Sicily! Pair this pasta with a pesto, tomato sauce, or white wine sauce with anchovies or sardines. The groove down the side is narrow and therefore, thick sauces won’t stick well inside.

About Zelli Pasta: Zelli pasta has a little different look, feel, and quality than most are used to. There are a few reasons for this: Our pasta is made using bronze extruder dies. They leave the pasta with a rougher surface area for sauce to cling to. Most large manufacturers use Teflon dies because they are more efficient and easier; however, the pasta ends up being shiny and slippery. Not a good combo for sauce.  We use high quality organic durum wheat flour.