Particular type of pasta similar to barley grains but with larger size (between 1.15 and 1.30 mm), perfect for the preparation of vegetable soups or simply as pastina in a soup. Also recommended for cold pasta salad with cherry tomatoes, mozzarella, basil and extra virgin olive oil, or simply as a "healthy" starter with our Ogygia Garlic or Lemon extra virgin olive oil. Cooking time: 7-8 minutes.

Type of Fusilli in a "double S" shape, with a characteristic central groove, originally from Sicily, but also known in other regions of Southern Italy. It combines well with Rustichella d'Abruzzo meat sauce and condiments with vegetables or seafood. Cooking time: 9-11 minutes.

Short pasta originally from Sicily, rough, porous and half-moon-shaped, it is ideal with the Rustichella d’Abruzzo "alla Norma" or "Peperoni" sauces. Cooking time: 8-10 minutes.

One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d'Abruzzo "Arrabbiata", "Amatriciana" or "Norma" sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.

This shape of short pasta , which has longitudinal grooves, is among the most requested ones for making first courses with seafood-based condiments, with prawns and courgettes, with mushrooms and truffles, or stuffed. It can also be used for making baked pasta, to be seasoned, for example, with eggplant and mozzarella. Cooking time: 10-12 minutes.