Egg pasta

Thin noodles, often known as capelli d’angelo or Fadennudeln, are delicate, fine pasta strands commonly used in soups and light dishes. Made from a simple mixture of durum wheat semolina and water, their slender shape ensures a silky, smooth texture while cooking quickly in hot broth. This pasta is perfect for adding a light yet satisfying element to clear soups, consommés, and even some Asian-inspired broths. Its delicate nature makes it an excellent choice for quick meals, offering a refined yet comforting experience. As a timeless favourite, thin noodles highlight the versatility of pasta, effortlessly adapting to different culinary traditions while maintaining their signature elegance.

Alphabet pasta, named for its tiny alphabet-shaped pieces, is a beloved variety of soup pasta often found in broths and clear soups. Made from durum wheat semolina, its small, playful shapes add a whimsical touch to simple, comforting meals. Traditionally used in vegetable or chicken broths, alphabet softens gently while maintaining a pleasant bite. Its small size makes it a favourite among children and those seeking a light, easily digestible dish. Alphabet embodies the joy of home cooking, offering warmth and nostalgia in every spoonful.

Filini, meaning "little threads" in Italian, is a fine, delicate soup pasta variety commonly used in soups. Made from high-quality durum wheat semolina, these thin, short-cut strands cook quickly, making them perfect for light broths and consommés. Their smooth texture allows them to integrate seamlessly into both traditional and contemporary dishes. Filini pairs exceptionally well with clear broths, vegetable soups, and simple seasonings like olive oil and Parmesan. Due to its rapid cooking time, it is a convenient and flavorful addition to everyday meals. A staple in many kitchens, filini represents the simplicity and elegance of soup pasta, bringing warmth and comfort to every serving.

Stelline, meaning "little stars" in Italian, is a delicate soup pasta variety traditionally used in soups and broths. These tiny star-shaped pasta pieces are crafted from durum wheat semolina, offering a smooth yet firm texture when cooked. Their petite size makes them an ideal choice for light, comforting meals, especially for children or as a soothing dish during colder months. Stelline excels in clear vegetable or chicken broths, absorbing the flavours while maintaining a pleasant bite. It also works well in simple butter and cheese preparations, creating a soft and satisfying dish. As a timeless classic in Italian home cooking, stelline evokes warmth and nostalgia, perfect for bringing a touch of coziness to every bowl.

Conchigliette, the smaller version of conchiglie, is a shell-shaped Italian pasta designed to hold and cradle sauces. Its ridged exterior and concave form make it perfect for capturing both broths and creamy sauces. Typically made from durum wheat semolina, this pasta maintains a firm bite while blending seamlessly into a variety of dishes. While commonly used in soups, conchigliette also pairs well with cheese-based sauces, vegetable ragù, and seafood broths. Its versatility allows it to work in both light and hearty meals, bringing texture and substance to every bite. As a cherished staple in Italian cuisine, conchigliette enhances the depth of flavours in both traditional and modern recipes.

Cassarece or Šurlice are a traditional pasta from Kvarner, Croatia, originating from Krk, where they are a key part of local cuisine. Made from flour, water, and salt, they are hand-rolled around thin wooden sticks, creating their distinct elongated, twisted shape. This artisanal method, passed down through generations, gives them a rustic quality and excellent ability to absorb sauces. Their firm texture makes them perfect for pairing with seafood, stews, or cheese-based sauces, and they are often served at festive meals and family gatherings. Traditionally homemade, they are now widely enjoyed in restaurants across Croatia, particularly in coastal regions. Šurlice are one of Kvarner’s most recognizable pasta dishes, reflecting Croatia’s rich culinary heritage. Their unique shape, deep-rooted tradition, and ability to pair beautifully with local wines make them a beloved specialty, keeping the flavors of the region alive for generations.

Quadretti is a traditional pasta commonly used in home-cooked meals. It is a beloved side dish in continental Croatia, Istria, and Kvarner, where it has been a staple of rural cuisine for generations. Its wide, flat shape makes it an excellent base for hearty and flavorful dishes. Originally made with simple, everyday ingredients, Quadretti reflects the tradition of nourishing, rustic cooking. It is often prepared with meat or vegetables, particularly in combination with sauerkraut, creating a satisfying and comforting meal. Today, this pasta remains popular in both traditional and modern kitchens, bringing a taste of heritage and home-cooked warmth to every plate. Whether served as a main course or a side dish, Quadretti continues to be a cherished part of the regional culinary tradition.

With their distinctive wavy edges, wavy noodles are a special type of pasta created by the Marodi company. This form of pasta is designed to hold sauces better, it is easy to be pierced with a fork, and it adds textural variety to any cuisine. Some fifteen years ago, as the Marodi company developed, these favourite noodles found their place on the shelves of most stores. They are ideal for a wide range of dishes, from rich, creamy sauces to light vegetable combinations, inspiring culinary creations and bringing joy to every table.

With their delicate, thin strands, thin noodles are a cherished staple in Central European cuisine. Designed for versatility, their fine texture allows them to cook quickly, making them ideal for broths, hearty stews, and light soups. Their slender form ensures even distribution in every spoonful, enhancing both taste and texture. These noodles effortlessly absorb flavours, enriching each dish with their subtle presence. Whether floating in a steaming bowl of clear broth or adding body to a comforting soup, they bring warmth, tradition, and a satisfying bite to every meal, making them an essential ingredient in kitchens across the region.

Male krpice, Quadrucci, and Crozets de Savoie are traditional square-shaped pasta varieties found in Central Europe, Italy, and the French region of Savoie. These small pasta squares have a long culinary history and are valued for their ability to absorb flavours and provide a comforting, rustic texture. In Central Europe and Italy, they are commonly used in soups, adding a hearty element to broths and stews. In Savoie, Crozets are made from wheat or buckwheat flour and play a key role in mountain cuisine, particularly in dishes like croziflette, a rich, cheesy gratin. Their simple yet versatile shape makes them ideal for warm, nourishing meals, especially during the colder months. Whether served in broths or baked with cheese, these pasta varieties remain a cherished part of regional culinary traditions, bringing warmth and comfort to every dish.

Green Noodles are wide, flat noodles made from durum wheat, eggs, and spinach, giving them a vibrant green color. Typical in Central European cuisine, these noodles have a firm texture and a mild spinach flavour that pairs well with creamy sauces, mushrooms, or light vegetable-based sauces. Their wide shape holds sauces well, making them versatile for various dishes, from rich meat sauces to lighter vegetarian options. Popular in German, Austrian, and Swiss cooking, Green Noodles bring a touch of colour and depth of flavour to traditional Central European meals.

Grated pasta, also known as ribana kašica, strúhané cesto, rajbanička, or tarhonya, is a traditional Central European soup pasta commonly used in clear broths and creamy soups. Unlike shaped pasta, it consists of small, irregular granules, giving it a rustic, homemade texture. Made from simple ingredients like flour, eggs, and water, this pasta has a slightly rough surface that absorbs flavors beautifully, enhancing the depth of soups and stews. A staple in Central European cuisine, grated pasta is traditionally added to vegetable broths, meat consommés, and thick, creamy soups. Due to its tiny size, it cooks quickly, blending seamlessly into both light and rich soup preparations. Whether served in a simple chicken broth or paired with heartier dishes, this pasta embodies the comfort and warmth of home-cooked meals, making it a beloved choice across generations.