wholesale
Long Egg Pastas
Our long pastas are kneaded, rolled, and hand cut to retain essential air content, providing suppleness and porosity. We use custom flour blends milled to spec with the richest Canadian eggs for incredible elasticity, texture and flavour.
Bronze-Die Pastas
We've adapted our recipes and dies to extrude pastas that, when used fresh, retain great bite and mouth feel. Custom soft bronze dies are paramount in creating a coarse surface texture which enhances the marriage of condiment and pasta.
Filled Pastas
Created with our rich, supple egg pasta dough, our filled pastas are rolled, cut, and closed by hand. This traditional, small-scale approach allows the size and filling to be customized with every order. Choose from our suggested fillings or create one with us.
Eggless Pastas
Our selection of eggless pasta is made up of regionally specific products that are unique in production and characteristics.
Doughs
The perfect pasta dough starts with fantastic eggs and fantastic flour. We use the highest quality Canadian eggs and custom flour blends milled to strict specifications. Everything - from protein content to caliber of grain - is thoroughly considered.
Fillings
Our traditional and non-traditional fillings are made with peak quality seasonal produce, locally made fresh cheeses, locally sourced meats, and Italian D.O.P. cheeses and salumi. We collaborate closely with chefs to develop unique fillings for custom pastas, lending our expertise to achieve the perfect result.
Tagliatelle
The quintessential long egg pasta.
From the Italian verb 'tagliare' meaning to cut. Predominantly eaten in Emilia-Romagna, tagliatelle are traditionally made by rolling up thin sheets of dough, then cutting the noodles individually.
Ingredients
Soft wheat flour
Whole eggs
Dimensions
6 mm wide flat noodle
On The Plate
Tagliatelle are characterized by their soft, velvety texture when cooked, with elastic tenacity that willingly wraps around one's fork. Traditionally served with a healthy amount of fatty butter and salty Parmigiano Reggiano, emulsified with its own starchy cooking water, or a bold and textural ragu alla bolognese.
Taglierini
Known as 'Tajarin' in the Italian region of Piemonte.
Traditionally made with a yolk heavy egg dough, this ribbon noodle is slightly wider than our tagliolini but equally delicate.
Ingredients
Soft wheat flour
Egg yolk
Whole eggs
Dimensions
3 mm wide flat noodle
On The Plate
Customarily served with butter and sage, porcini mushrooms or the most sought after ingredient from Piemonte: the Alba white truffle.
Pappardelle
The widest and most luscious of our long and flat noodles.
While tagliatelle are ubiquitous in Emilia-Romagna, pappardelle are the prized noodle in Tuscany, working beautifully with the region's use of braised game. We offer two cuts of this noodle with the option of a tamer width.
Ingredients
Soft wheat flour
Durum semola
Whole eggs
Dimensions
12 mm or 18 mm wide flat noodle
On The Plate
Pappardelle marry well with bold and chunky sauces, especially ragus, as their wide surfaces lovingly collect delicious bits of ragu on their way around the fork.
Chitarrine
Little brother to the Tonnarello.
Chitarrine are a smaller version of tonnarelli which are known in Abruzzo as 'Spaghetti alla Chitarra'. The name comes from the device used to cut the pasta; a beechwood frame wound with wire in a tight sequence, resembling a guitar.
Ingredients
Soft wheat flour
Durum semola
Whole eggs
Water
Dimensions
2 mm x 2 mm square cut
On The Plate
This incredibly versatile noodle pairs especially well with sweet and savoury seafood, like a bright mussel and clam marinara. Chitarrine also make a stellar match with crisp, fatty salumi like pancetta or guanciale, or a salty, and rich cheese like pecorino Crotonese.
Paccheri
A brazen and bold pasta with bite.
Paccheri were apparently invented to smuggle Italian garlic to the Prussians, hence their gigantic gauge. A truly unapologetic pasta, which is quickly revealed when enjoying in a red sauce while wearing a white shirt.
Ingredients
- Durum semola
- Whole eggs
- Water
Dimensions
Gigantic tubes, 3cm in diameter
On The Plate
Paccheri, bold and large as they are, need a succulent condiment to go toe-to-toe with. Rich shellfish medleys, spiked with peperoncino or a fatty ragu, do extremely well. They can also be stuffed after a light blanching.
Canestri
Small golden baskets with a delicate texture.
Canestri, meaning "basket". They are more commonly referred to as 'lumache' or snails because of their resemblance to its shell.
Ingredients
- Durum semola
- Soft Wheat Flour
- Whole Eggs
- Water
Dimensions
Small shells, 2.5cm long
On The Plate
This small format pasta is built for creative dishes, as its hollow body entraps textured condiments. This pasta absolutely shines in a classic mac n' cheese, but can also be served in an earthy dish like with butter, snails and chives.
Rigatoni
Exceptional ability to carry sauce.
An absolute classic maccherone, rigatoni are a favorite for many pasta lovers. The 'righe' or lines on the pasta give it unparalled ability to hold sauces and condiments. We also offer half-length rigatoni called 'Occhi di Lupo'.
Ingredients
- Durum semola
- Soft wheat flour
- Whole eggs
- Water
Dimensions
15mm wide ridged tube
On The Plate
Extremely versatile, yet, they work best with bright and/or flavour forward condiments, from a red sauce with pecorino to a carbonara.
Ziti
A humble and versatile noodle.
A smooth tube of pasta, not too narrow or wide, ziti can do almost anything well. We've customized this specific die to produce a thicker wall, giving the pasta incredible bite. We offer short versions as 'Maccheroncini'.
Ingredients
- Durum semola
- Soft wheat flour
- Whole eggs
- Water
Dimensions
1cm wide tube
On The Plate
We can think of no better way to use this pasta than with any sauce that speaks to you from the heart. Nostalgic of home made, Sunday morning ziti, later eaten with the tomato sauce and brasciola that's been stewing all day long.
Perciatelli
A perforated and thick spaghetto.
While sometimes referred to as bucatini, our perciatelli are slightly larger in diameter. Whereas while bucatini are very popular throughout Rome, perciatelli are the thick long pasta of choice in the hills of Frosinone.
Ingredients
- Durum semola
- Whole eggs
- Water
Dimensions
Thick and perforated long pasta
On The Plate
One's mind immediately goes to pasta all'Amatriciana, with its bright tomato and guanciale treatment, but a favourite of ours is with anchovies and parsley. Careful with this one as it likes to lash out when getting it around your fork!
Bigoli al Torchio
A large spaghetto with a ton of body.
Before modern machinery, small towns in the northern region of Veneto would employ a 'torchio' - a hand crank operated brass or bronze extruder fixed to a bench that was shared by the residents - to make bigoli.
Ingredients
- Soft wheat flour
- Durum semola
- Whole eggs
- Water
Dimensions
Thick long pasta
On The Plate
There are two classic recipes attached to this noodle, which are equally notable. The first is 'Bigoli co l'Arna' with a delicious duck ragu, while the second, 'Bigoli in Salsa,' features olive oil, onion, and salted sardines.
Calamarata
Thick rings of pasta similar to calamari.
A Napolitan classic very similar to Paccheri, but cut shorter to resemble calamari rings. Not surprisingly, they are used in one of the best-known calamari dishes in Campania.
Ingredients
- Durum semola
- Whole eggs
- Water
Dimensions
Gigantic rings, 3cm in diameter
On The Plate
Given their aesthetic and thick gauge, nothing is better than treating calamarata to a bright, tomato-based seafood medley, spiked with some white wine and garlic. For something exceptional, try our calamarata nera made with cuttle fish ink.
Classic Ravioli
Our signature filled pasta.
Our signature filled pasta is characterized by its humble shape, practical production, and classic beauty. Also known as tortelli, they work best with soft fillings, allowing the fork to effortlessly cut through the pasta.
Recommended Fillings
- Ricotta and vegetable based fillings
- Smooth and soft braises
Dimensions
Med 15g, Large 23g
How we'd do it
A timeless and decadent classic: ricotta and spinach filled ravioli served with butter, sage, and parmigiano reggiano, or a beautiful tomato sauce.
Triangoli
A tribute to the masters.
This shape is a tribute to the Santini Family, a great source of inspiration. Triangoli create a beautiful aesthetic on the plate, especially if few are used. These work best with soft fillings.
Recommended Fillings
- Ricotta and vegetable based fillings
Dimensions
Med 15g, Large 23g
How we'd do it
Triangoli filled with ricotta and taleggio D.O.P. served with brown butter, chopped toasted pistachios, and tiny swirl of vincotto.
Fazzoletti Ripieni
The most rustic of our filled offerings.
A crude and quick preparation producing a playful, rustic raviolo. Derived from the word 'handkerchief', Fazzoletti start as a square of pasta, filled and folded point to point. Work best with soft fillings.
Recommended Fillings
- Ricotta and vegetable based fillings
- Smooth and soft meat fillings
Dimensions
Med 15g, Large 23g
How we'd do it
Fazzoletti filled with ricotta, pecorino and sweet peas tossed in emulsified butter, then topped with crumbed smoked ricotta salata and cracked black pepper
Cappellacci
A tradition in Romagna.
Cappellacci are the celebratory pasta of choice in Romagna. Similar to tortellini, they slightly differ in shape, filling and size. Ask someone in the region, however, and they'll strongly refute any comparison.
Filling
- Pork
- Chicken
- Beef
- Mortadella D.O.P.
- Prosciutto di Parma D.O.P.
- Parmigiano Reggiano
- Eggs
- Nutmeg
Dimensions
Small approximately 250pcs/kg
How we'd do it
As with Tortellini, Cappelletti are almost always served in a broth.
Mezzelune
Exquisite brass stamped half-moons.
We don't use many stamps, however the mezzaluna is too beautiful to pass up. The shape, stamped or folded, appears in many regions. In Piemonte, it's known as Agnolotti, in Veneto as Casunziei and in Lombardia as Casoncei.
Recommended Fillings
- Ricotta and vegetable based fillings
- Smooth and soft meat fillings
Dimensions
18g
How we'd do it
A Dolomite Classic: Casunziei all'Ampezzana filled with sweet red beets, tossed in emulisified butter, and topped with poppy seeds and grated Carnia Stravecchio
Tortelloni
A Bolognese tradition.
These legendary jewels of pasta are widely eaten in Bologna and Modena to celebrate Christmas or Easter. According to legend, they were created in poor times as a way to recycle the meat leftovers of the rich.
Filling
- Mortadella D.O.P.
- Prosciutto di Parma D.O.P.
- Parmigiano Reggiano
- Pork
- Eggs
- Nutmeg
Dimensions
Small, approximately 300pcs/kg
How we'd do it
Tortellini Bolognesi are almost always to be served in capon or chicken broth, but are also quite special with tomato sauce spiked with butter
Agnolotti dal Plin
Named after the 'plin' or pinch used to separate each agnolotto.
This Piemontese shape is traditionally tiny and filled with a succulent meat braise. Popularized in North America by Thomas Keller, where they're usually seen in a much larger form. The pocket created by the closure works wonderfully to gather condiment.
Recommended Fillings
- Rich meat fillings
- Semi firm and creamy cheeses
Dimensions
small 10g, med 15g
How we'd do it
Green spinach agnolotti filled with braised duck, served with its own braising liquid, melted butter, grated grana, and heaps of earthy black truffles.
Medaglie
From the word 'medaglia' meaning medal.
A versatile stamped pasta shape that can add quite a bit of beauty to a modern or traditional plate. Our medaglie are a perfect vessel for any flavour forward component in a composed dish.
Recommended Fillings
- Flavour forward semi firm fillings
Dimensions
6cm round, 10-12g
How we'd do it
Cuttle fish ink medaglie, stuffed with salt cod and potato, tossed with split taggiasche olives, confit cherry tomatoes, and fresh parsley.
Anolini
Great miniature vessels for a flavorful braise or extroverted cheese.
Using the tiniest of stamps, this pasta is traditional to Piacenza and usually filled with a bold, flavourful braise. These do well in both a soup and on a plate.
Recommended Fillings
- Braised meats
- Flavour forward semi firm fillings
Dimensions
3cm round, approx 300pcs/kg
How we'd do it
Buckwheat anolini, filled with fontina valdostana D.O.P., tossed in butter with garlic, rosemary, and sage finished with some grated Grana.
Tortellini
A Bolognese tradition.
These legendary jewels of pasta are widely eaten in Bologna and Modena to celebrate Christmas or Easter. According to legend, they were created in poor times as a way to recycle the meat leftovers of the rich.
Filling
- Mortadella D.O.P.
- Prosciutto di Parma D.O.P.
- Parmigiano Reggiano
- Pork
- Eggs
- Nutmeg
Dimensions
Small, approximately 300pcs/kg
How we'd do it
Tortellini Bolognesi are almost always to be served in capon or chicken broth, but are also quite special with tomato sauce spiked with butter
Cappelletti
A tradition in Romagna.
Cappelletti are the celebratory pasta of choice in Romagna. Similar to tortellini, they slightly differ in shape, filling and size. Ask someone in the region, however, and they'll strongly refute any comparison.
Filling
- Pork
- Chicken
- Beef
- Mortadella D.O.P.
- Prosciutto di Parma D.O.P.
- Parmigiano Reggiano
- Eggs
- Nutmeg
Dimensions
Small approximately 250pcs/kg
How we'd do it
As with Tortellini, Cappelletti are almost always served in a broth.
Agnoli
A tradition in Mantova.
Agnoli, in our opinion, are the most humble of the celebratory filled pastas of the north. Starting with a broth using chicken and beef, the meat is later picked down to make the filling for this amazing dumpling.
Filling
- Beef
- Chicken
- Onion
- Celery
- Butter
- Grana Padano
- Eggs
- Amaretti
- Nutmeg
Dimensions
Small, approx. 250pcs/kg
How we'd do it
To complete the cycle, the Agnoli are served in the broth from which the filling was made.
Cavatelli
Tiny but packing a textural punch.
Cavatelli are found in all the southernmost Italian regions. The name may change depending on the variation of form. Because they are usually hand made, they seldom look the same from home to home.
Ingredients
- Durum semola
- Soft wheat flour
- Water
Dimensions
Small gnocchi 2cm long
On The Plate
Cavatelli have a hearty, bready texture that works incredibly well with flavourful vegetables like broccoli rabe, mushrooms or a bright, bold red sauce. Because of the nature of the dough, little condiment is required, as the natural starch from the pasta emulsifies water and fat with ease.
Pizzoccheri
A short buckwheat noodle traditional to Valtellina.
A true northern specialty from the mountainous region of Lombardia. They're unique in their use of primarily buckwheat flour and always cut by hand. Very low in gluten, they have a unique texture and flavor.
Ingredients
- Buckwheat flour
- Soft wheat flour
- Water
Dimensions
1 cm x 8cm flat noodle
On The Plate
Pizzoccheri work beautifully with winter vegetables, mushrooms, butter and mountain cheeses like bitto , casera or fontina. Minimal gluten means they can be delicate and require special attention in the pan.
Spaghettoni
A workhorse with tons of chew and character.
Our spaghettoni pasta are a slight departure from the classic. With great storage from fresh, forgiving cook times and versatility, they're a go-to workhorse that never disappoint.
Ingredients
- Durum semola
Dimensions
3mm wide round noodle
On The Plate
A step up in size from spaghetti, these noodles produce an 'al dente' mouth feel that is truly delectable. Like our cavatelli, our spaghettoni have the supreme ability to create their own sauce. Using just its own cooking liquid and a fistful of pecorino, this pasta will create an extraordinarily creamy sauce to rival any butter or cream addition.