Gourmet pastas, olive oils and vinegars
Gourmet pastas, olive oils and vinegars are featured below. Some of the products include gluten-free corn pasta, organic pasta, gourmet pastas with fillings, extra virgin olive oils, aged balsamic vinegars, wine vinegars and other gourmet foods. You can save with coupons, free shipping offers, promotional codes, sales and other savings included with the store descriptions.
They feature gourmet foods and beverages from the United States, France, Italy and Spain.
Their selection of pastas include croxetti, farro ditalini, fettuccine, fregola, fusilli, linguine, orecchiette, orzo, penne rigate, reginelle, rigatini, seggiano pici, toscani, trofiette
and other gourmet pastas. They have balsamic vinegars, champagne vinegars, fruit vinegars, wine vinegars and other vinegars.
Their choices of olive oils include argumato olive oils, avocado oils, California olive oils, French olive oils, grape seed oils, Greek olive oils, infused olive oils, Italian olive oils, mushroom olive oils, Portuguese olive oils, Spanish olive oils, truffle oils and other oils. They do not ship internationally.
Here's just a sample of some of their gourmet pastas:
A little information about some pastas:
Anellini pasta - little circles of pasta used in soups.
Angel Hair - thinnest strands of pasta that's best tossed with olive oil or with very thin tomato or broth-based sauces. Also, good for salads, soups and stir frys.
Buctani pasta - similar to spaghetti only thicker and it's hollow in the center. Can be used in casseroles, stir frys or just with most any sauce.
Capellini pasta - very thin round strands of pasta that's best with creamy, lighter tomato or broth based sauces. Also, good for salads, soups and stir frys.
Ditalini - a small tube shaped pasta that's ideal for using in soups
Farfalle pasta - good in salads or soups. Also can be eaten with sauces.
Fettuccine pasta - flat and wide strands of pasta that's best with butter, cream sauces or olive oil.
Linguine pasta - flat and narrow strands of pasta that's great with any type of pasta sauce.
Long Fusilli pasta - hollow corkscrew or spiral shaped pasta good with dense creamy sauces, but olive oil or medium-thick tomato sauces are fine, too.
Mezzaluna pasta - half moon shaped pasta that's stuffed with a wide variety of foods.
Orzo pasta - very small pasta that's shaped like a large grain of rice. Is often used in soupos, salads, pilaf or casseroles.
Pappardelle pasta- a wide flat ribbon pasta good with meat sauces, used in soups or stews.
Penne Rigate pasta - great with any type of sauce and for any type of baked pasta dish. I use these often just mixed with ground beef, cheese, spices and sauce.
Perciatelli pasta- fat hollow strands of pasta good tossed with olive oil, creamy sauces, or lighter tomato sauces.
Ravioli pasta - round or square pasta that's stuffed with a variety of foods.
Trofiette pasta - hand-rolled pasta unique to the Liguria region
Vermicelli pasta - round and thin strands of pasta that can be enjoyed the same as spaghetti.
*Here's a few tips when cooking pasta. Take a wooden spoon and lay it across one side of the pot between the pot and the lid. It keeps the water from boiling over. Nope, I'm not sure why, but it works. Another tip is if you're going to be using the pasta in something like macaroni and cheese or a type of casserole where it will be baked you can reduce the pasta cooking time by a third.
Here's just a sample of some of their olive oils: