Spaghetti alla chitarra, also known locally as maccheroni alla chitarra, is a traditional egg pasta from Italy’s Abruzzo region. Cut on a chitarra, its strands have a distinctive square cross-section, about 2–3 millimeters thick, creating a rough, porous surface that clings beautifully to sauce. This Read More

Friggitelli, a Pasta Gail favorite, is not a widely documented traditional regional pasta. It appears to be one of the many specialty shapes developed by pasta die manufacturers and artisan pasta producers, often named after the Italian frying pepper called friggitello because the shape resembles Read More

Fusilli originated in Southern Italy, particularly in Campania and Molise, where it was traditionally made by hand by twisting pasta dough around a thin rod, or fuso (spindle). This technique created its signature short, spiral shape, with natural variations that reflect true artisanal craftsmanship. At Read More

Trecce, meaning “braids,” hails from Gragnano in southern Italy, a town revered as the birthplace of exceptional pasta. Shaped like delicately intertwined strands, this short, twisted pasta at 8mm is as beautiful as it is functional. Its grooves and curves eagerly capture vibrant basil and Read More

Radiatore pasta emerged in Naples in the early 20th century, between the First and Second World Wars. Its bold shape reflects the industrial spirit of the era — said to resemble either the coils of a heating radiator or the grille of a Bugatti automobile. Read More