Speciality Pasta — What Sets Ours Apart

In Italy, pasta is not merely an ingredient; it is a cultural cornerstone. While mass-produced supermarket options serve a quick purpose, true Italian speciality pasta is an entirely different experience.

It is the rough, porous texture that effortlessly grabs your sauce. It is the deep, golden hue of premium durum wheat, and the tender, satisfying bite that only comes from traditional, slow-drying methods.

At Carluccio's, we believe in keeping things simple but exceptional. Our selection of speciality pastas showcases the incredible diversity of regional Italian craftsmanship—bringing together master artisans, traditional bronze dies, and vibrant, natural ingredients.

Here is what makes our curated range so unique, and how you can enjoy them at home.

Elegant Egg Pastas from Emilia-Romagna

In the culinary heartland of Emilia-Romagna, egg pasta reigns supreme. Made with a high egg content and premium durum wheat semolina, these long cuts are drawn through traditional bronze dies to create a rough texture that grips sauces beautifully.

Pappardelle all’Uovo

Developed in the mid-1990s specifically to pair with Pasta ai Funghi, our elegant Pappardelle all’Uovo holds a very special place in our history. It was created through a close collaboration between Antonio Carluccio and the father of our current master pasta producer in the coastal town of Riccione. These wide, silky ribbons of fine egg pasta are slowly dried to lock in their artisanal quality.

• Best Paired With: Any of our rich, slow-cooked meat ragùs or wild mushroom sauces.

Tagliolini al Limone

Also crafted by our master artisans in Riccione, this sun-bright pasta, Tagliolini al Limone, combines fine durum wheat semolina, fresh eggs, and fragrant lemon juice. The result is a delicate, citrus-infused strand that captures the lightness of coastal Italian cooking.

• Best Paired With: A simple toss in warm butter and cracked black pepper, pan-fried sea bass, or our savoury Sugo alle Vongole (clam tomato sauce).

Playful Shapes and Natural Vibrancy from Puglia

Further south in Puglia—the historic "heel" of Italy's boot—pasta design takes on a completely different, highly creative personality. These dried pastas are crafted with unique shapes and coloured using only all-natural ingredients.

Lumaconi Giganti

Translating literally to "large snails," these giant, ridged open shells are a true visual treat. Their striking colours are derived entirely from natural plant ingredients: dried tomato, spinach, red beetroot, and a touch of golden turmeric.

• Best Paired With: Their massive, hollow shape makes them the ultimate carrier for holding chunky meat sauces, and they are absolutely outstanding when stuffed and baked (pasta al forno).

Galetti al Sei Sapori

Inspired by the beautifully ruffled crest of a rooster, our "six-flavour" Galetti are as fun to look at as they are to eat. The dough is naturally coloured and flavoured with black olive paste, dried tomato, carrot, spinach, and beetroot. The curved, ruffled edges are expertly designed to trap and hold onto smoother sauces.

• Best Paired With: A simple, high-quality tomato sauce like our Sugo Pomodoro e Basilico, which allows the natural flavours of the pasta shapes to shine.

A Luxurious Touch of Le Marche: Filotea Truffle Fettuccine

For a truly indulgent dining experience, we are proud to partner with Filotea, based in the picturesque, mountainous region of Le Marche.

Filotea Truffle Fettuccine

Filotea follows a time-honoured, traditional recipe to create an incredibly light, delicate egg pasta. The master artisans combine premium durum wheat semolina, "type 00" flour, and fresh eggs with rich, aromatic Italian truffles. The dough is gently rolled out and slowly dried at low temperatures for a minimum of 24 hours. This patience preserves the integrity of the ingredients and ensures a perfect, tender al dente bite that cooks in just a few minutes.

• Best Paired With: Earthy mushrooms, a decadent carbonara (as truffle and egg are a match made in heaven), or served simply as an elegant side to a Florentine-style steak.

The Secret is in the Bronze

Standard commercial pastas are extruded through Teflon dies, which leaves the pasta smooth and slippery. Speciality pastas are drawn through traditional bronze dies, leaving a rough, chalky, and porous surface. When tossed with sauce, this textured finish acts like a sponge, binding the two elements together perfectly rather than letting the sauce slide to the bottom of your bowl.

Bring the Italian Deli to Your Kitchen

Whether you are looking for the delicate citrus notes of Riccione, the theatrical shapes of Puglia, or the earthy luxury of Le Marche, our online deli has everything you need to recreate an authentic Italian feast at home.

Many of our signature dry pastas are also available as part of our 3-for-2 Pasta & Rice offer, making it the perfect excuse to experiment with different shapes and regional styles.

Want to browse our complete collection of authentic regional Italian pastas? Check out the full collection in our online deli now!