Tracing the Timeless Tale of Pasta's Origins

Penne Lisce: Penne pasta, known for its distinctive diagonal cuts, was created in 1865 by Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro near Genoa. Capurro patented a revolutionary machine that allowed for cutting fresh pasta into its iconic shape without crushing it.

Le Tagliatelle: Tagliatelle is a type of handmade egg pasta typical of Italian cuisine. The name Tagliatelle comes from the Italian word tagliare, which means “to cut.” According to legend, tagliatelle was invented in 1487 by Mastro Zafirano, on the occasion of the marriage, where the cook was inspired by the bride’s beautiful blonde hair to wax this new fresh pasta.

Gnocchi: The gnocchi (pronounced nyok-ee) go way back to Roman times. The first official gnocchi recipe is attributed to Roman gourmet Marcus Gavius Apicius, dating back to the 1st century AD; a mix of semolina flour and water (or milk), fried.

  • Penne Lisce

    Ideal for hearty sauces like ragu or arrabbiata, penne’s ridges and hollow centers capture sauce, delivering flavor in every bite. Perfect for baking dishes like pasta al forno.

  • Egg Pasta: Le Tagliatelle

    Best paired with rich, creamy sauces such as Bolognese or Alfredo. The broad, flat surface of tagliatelle makes it excellent for clinging to thick sauces, enhancing the texture and flavor interaction.

  • Gnocchi

    These potato-based dumplings shine in simpler sauces like sage butter or pesto. Their soft, pillowy texture complements light, buttery sauces and can also be baked with cheese and tomato sauce for a comforting meal.

Aurora Egg Pasta: Emilia Romagna

Aurora Short Cut Pasta: Abruzzo

Aurora Gnocchi: Puglia