Piemonte Pasta was established in 1920. Daily, fresh made pasta in New York, delivered from our store to your table!
Packages come in 16 oz dry pasta package
Fusilli: This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.
Radiatori: Their shape works well with thicker sauces. They are also used in casseroles, salads, and soups.
Cavatappi: It is mostly found in tomato-based pasta sauces and is associated closely with different types of cheeses such as mozzarella, Parmesan, and provolone.
Rigatoni: Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Tripolini: The tiny bow tie pasta is used in soups and salads or served with a simple sauce.
Rotelle : The Wagon Wheel. It is used to add a decorative touch to soups, salads and other dishes.
Gnocchi: (this is NOT a potato Gnocchi. This is a regular dried pasta). Gnocchi are normally made of potatoes, but their pasta version looks a lot like Conchiglie (Shells).
Medium Shells: medium-sized shells in casseroles and with meat sauces,
Tricolor Penne: A 2-inch long, tube-shaped pasta that is cut diagonally at both ends. Great with chunky meat or vegetable sauces, as bits of the meat or veggies will slide into the pasta tubes. Also sometimes called mostaccioli.
Tricolor Farfalle: Use bow tie pasta to dress up any dish that calls for small pasta shapes. Also known as "bow tie"
Orichetti: Orichetti are typically served with a meat such as pork, capers and a crisp white wine
Capellini: The long, delicate strands of angel hair pasta (aka capellini) are best served in light or creamy sauces. The thin strands can go M.I.A. in chunky, meaty sauces.
Linguini: These long, flat noodles are slightly thicker than spaghetti. The classic Italian restaurant pairing is clam sauce, but you can use it in any dish that calls for spaghetti.
Spaghetti: The classic, long, thin, cylindrical tubes you know and love. Spaghetti is just thick enough so it doesn't get lost in that hearty family meat sauce recipe, but thin enough to serve with cream sauce, or even with just a light dressing of olive oil and garlic
Bucatine: These long, hollow spaghetti-like tubes (aka perciatelli) are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce.
Orzo: There are many different ways to serve orzo. Orzo can be served alone; in soup, especially for children; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta.
Corallini: A very tiny, short pasta tubes. It is a smaller version of coralli pasta. It is usually best suited for use in soups.
Acini: Acini di pepe work well in soups and cold salads. Acini di pepe are often used in Italian wedding soup. Frog's eye salad is an American cold salad that combines the pasta with whipped topping, marshmallows, pineapple and mandarin oranges.
