Guide to the Best Dried Pastas

Best Dried Pastas

Avanti Savoia is pleased to sell the best dried pasta. These pastas can be served with a rich ragu sauce, or sauces made of cream and cheese, or simply tossed with Avanti Savoia’s premium olive oil, balsamic or wine vinegars and sea salts with perhaps a sprinkling of herbs. Some of our pastas are colored with squid ink, and our customers can even choose from gluten free pastas.

Here are some selections:


Linguine is a long, flat, narrow pasta. Linguine was first enjoyed in Liguria, a region in the north of Italy. The name means little tongues. It’s often served with clam or cream sauces but is good with any sort of sauce.


This word actually means “priest stranglers.” It’s a tubular, twisted pasta that was served to priests when they dropped by houses or restaurants. Priests ate for free and some people took umbrage. Thus, some probably wished that the twisty pasta would strangle the priest before he could eat more of the free food.

Bowtie Pasta

Bowties, or farfalle, are fun pastas in the shapes of butterflies, which is what farfalle means. The pasta has been around far longer than bow-ties. It originated in Emilia-Romagna and Lombardy in the 16th century.


This best dried pasta is a round version of linguine. It’s often served with various types of tomato sauce but can also be served tossed with olive oil, garlic, anchovies, chopped parsley and Parmesan cheese.


Fettucine is a ribbon pasta said to have originated in Rome. It’s simply made. Sheets of pasta are cut into flat fettuce or small ribbons. Such a basic pasta is great with cream and cheese sauces but is also excellent with other toppings like tomato and olive oil. Fettucine Alfredo is the world famous fettucine dish made with butter and cream.


This pasta comes in long corkscrews and each region in Italy has its own brand of fusilli. They’re great in cream sauces and cheese sauces.


This is a type of rigatoni with grooves. It’s good for baked pasta and goes well with tomato sauces and ragouts.


These pasta rings are cut thick and then colored with squid ink so that they resemble slices of squid or calamari. It was the Campania region that first got the clever idea to make pasta look like a mollusk.


These are tiny, pillowy, folded pasta that come from the Puglia region.


Orzo is pasta that looks like rice and is even used like rice. It can be used in risotto or pilaf.


Some people claim that tortellini was invented by a man from Bologna who chanced upon the goddess Venus in the nude. The tortellini is said to resemble her belly button. This alone must make it the best dried pasta. It can be stuffed with just about everything from proscuitto to pumpkin to sage to artichokes and cheeses and is served in casseroles, stews and soups.

If you are a pasta lover, you can also try for kitchenaid pasta maker.

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