Whether it's the brand, the shape, or the ingredients that help you choose what pasta to keep in your pantry, we want to help answer some commonly raised questions about our pasta specifically, as well as the broader, oh-so-wonderful-world of pasta at large.

Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. Perhaps the most famous Sicilian anchovy pasta recipe, sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.

The bountiful garden vegetables of the season inspired this Italian-American dish first created in New York City in the 1970’s. We’ve elevated this delicious dish one step further by mixing our Lemon Salt and fresh asparagus, a wild vegetable that grows in abundance on our farm, into the cream sauce for a richly satisfying meal.

Created in the eastern Sicilian city of Catania, Pasta alla Norma is quintessential Sicilian cuisine. While the recipe may vary depending on the household, the core ingredients of this classic remain the same: eggplant, basil, tomatoes and a wonderfully salty ricotta salata.

Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily, and is one of the best Sicilian pasta dishes you'll find outside of Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.

Enjoy this delicious Casarecce pasta dish with sausage, peppers, and fennel. An approachable and familiar recipe with a little twist of toasted breadcrumbs with wild fennel. Sausage and peppers are Italian-American classics, which result in a comforting and satisfying dish, especially for a fall night when a chill starts to creep in the air.

This dish has been enjoyed on Sundays and at festivals for centuries in northern Italy. Derived from Bologna, Italy, Ragù alla Bolognese is a hearty meat-based sauce that is traditionally served with the broad, flat noodles of ancient grain Tagliatelle pasta.

Spaghetti Aglio E Oglio is quintessential Italian fast food. Ready in 20 minutes, this dish is quick, delicious and warmly satisfying.