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FORMA

Eight shapes, drawn to spec

EVERY SHAPE
EXISTS FOR
A REASON.

In Italy, you don't choose a sauce and pour it on whatever pasta is in the cupboard. The shape is part of the recipe. A wide ribbon holds a slow-braised ragù. A ridged tube grips a chunky vegetable sauce. A spiral catches every drop. Here's the working drawing for each one we make.

08
Shapes in rotation
02
Doughs · egg & semola
100%
Bronze Die Extruded
Pappardelle · 12 mm· Tagliatelle · 6 mm· Fettuccine · 4 mm· Tagliolini · 2 mm· Casarecce· Mezze Maniche· Fusillone Rustico· Sfoglia · 9″ × 13″· Pappardelle · 12 mm· Tagliatelle · 6 mm· Fettuccine · 4 mm· Tagliolini · 2 mm· Casarecce· Mezze Maniche· Fusillone Rustico· Sfoglia · 9″ × 13″·

The 600-year-old secret

PRESSED THROUGH
BRONZE.

Long before stainless steel and teflon, Italian pasta makers extruded their dough through hand-cast bronze dies. The metal was prized for one strange, beautiful reason: it isn't smooth. Microscopic bronze grain leaves the surface of every noodle subtly rough — and that roughness is everything.

A bronze-extruded noodle is matte, not glossy. Slightly textured, not slick. When sauce hits it, the sauce bites in instead of sliding off. In Italy, this is why bronze is considered "infinitely superior" — and why it's still the only way the great pasta houses do it. Most American pasta is pushed through Teflon dies for speed. The result is faster. It's also forgettable.

We chose the slow way. Every shape on this page is pressed through a hand-cast bronze die — slowly, deliberately, the way it's been done since the Renaissance. You can see it before you taste it: our pasta has the soft, dusty matte finish of real artigianale work. Then you taste it, and the sauce is everywhere it's supposed to be.

"Infinitely superior — because the pasta has a rougher surface to which sauces better adhere."

— Italian milling tradition
~600
Years of bronze-die tradition
3×
Slower than Teflon extrusion
100%
Of our pasta, every day
Bronze pasta die — traditional extrusion die used at Pasta Press Bronze Die · Traditional

All eight, at a glance

THE LIBRARY.

Each shape, photographed exactly as it leaves our bronze dies — that signature dusty matte finish you can see and feel. Tap one to learn its story.

Pappardelle — wide ribbon

№ 01

Pappardelle

Toscana
Tagliatelle — flat ribbon

№ 02

Tagliatelle

Emilia-Romagna
Fettuccine — narrow flat ribbon

№ 03

Fettuccine

Roma
Tagliolini — fine thread ribbon

№ 04

Tagliolini

Piemonte
Casarecce — twisted scroll

№ 05

Casarecce

Sicilia
Mezze Maniche — short ridged tube

№ 06

Mezze Maniche

Northern Italia
Fusillone Rustico — large helical spiral

№ 07

Fusillone Rustico

Southern Italia
Sfoglia — lasagna sheet

№ 08

Sfoglia

Italia · the original
Limited

Two coloured variants of shapes you already know — made the same way, with one extra ingredient pressed into the dough.

SPINACI
Spinach Casarecce — green twisted scroll

+ Spinach

Casarecce Verde

House variant

BARBABIETOLA
Beet Fettuccine — red flat ribbon

+ Beet

Fettuccine Rosse

House variant

The working principle

SHAPE IS
A RECIPE.

Every pasta shape has a reason — a problem it was invented to solve. Pappardelle exists because Tuscan ragù needs surface area to cling to. Casarecce was rolled with a single Sicilian ferro to grip pesto into its central groove. Mezze maniche's ridges aren't decoration; they're how an Amatriciana gets evenly coated.

When you start matching the right shape to the right sauce, the dish stops being "pasta with sauce" and starts being one thing. That's the whole game.

We make eight shapes in-house, every single day. Four long ribbons, three short, one sheet for lasagna. All pressed through bronze, all from imported Italian flour. Each one drawn to its proper proportions — because the proportions are the point.

I · LONG SHAPES

RIBBONS &
STRANDS.

The ribbons — from the wide, sauce-grabbing pappardelle down to the thread-fine tagliolini. All cut from sheets of dough rolled the same morning, ranging from the meatiest ragù-ready cuts to the most delicate.

№ 01 Pappardelle technical blueprint — wide ribbon fresh egg pasta

Fresh Egg · Wide Ribbon

PAPPARDELLE

pap·par·DAY·lay

Toscana, Italia

Our widest ribbon. Born in Tuscany to carry rich, intense, generally meaty sauces. The large surface area and bronze-rough texture make it the perfect partner to robust ragùs.

Width12 mm
Length≈ 100 mm
Thickness1.2–1.8 mm
Cook time2–3 min

Pairs with

Bolognese · Cinghiale · slow-cooked meat ragù

Why we love it

A dense noodle experience that doesn't hide behind hearty sauces. The best of both worlds — wide pasta that holds its own.

№ 02 Tagliatelle technical blueprint — flat ribbon fresh egg pasta

Fresh Egg · Flat Ribbon

TAGLIATELLE

tag·lee·ah·TEL·lay

Emilia-Romagna, Italia

The pride of Emilia-Romagna — the region of ragù Bolognese. Six millimeters of flat ribbon with a rough surface that lets it carry hearty ragùs and heavy cream sauces with equal ease.

Width6 mm
Length≈ 100 mm
Thickness1.2–1.8 mm
Cook time2–3 min

Pairs with

Bolognese · Crema & Funghi · cream sauces

Why we love it

Versatile — combines with hearty ragùs as well as lighter cream sauces. Won't overpower, won't get lost. Very popular for a reason.

№ 03 Fettuccine technical blueprint — flat ribbon fresh egg pasta

Fresh Egg · Flat Ribbon

FETTUCCINE

fet·too·CHEE·nay

Roma, Italia

The Roman ribbon — the southern equivalent to tagliatelle. Narrower but a touch thicker, built to absorb sauce without going claggy. Holds ragùs, cream, butter, and spices in equal measure.

Width4 mm
Length≈ 100 mm
Thickness1.5–2.0 mm
Cook time2–3 min

Pairs with

Pomodoro · Burro e Parmigiano · creamy & buttery sauces

Why we love it

Traditionally a Sunday-night and Christmas Eve ribbon — the pasta of celebrations. Like tagliatelle, but built for the special occasion plate.

№ 04 Tagliolini technical blueprint — fine flat ribbon fresh egg pasta

Fresh Egg · Fine Ribbon

TAGLIOLINI

tal·lee·oh·LEE·nee

Piemonte, Italia

A festival-day ribbon from Piedmont — once reserved only for celebrations. Two millimeters wide, almost a thread. Cooks in two minutes flat, asks for the most refined sauces in the kitchen.

Width2 mm
Length≈ 100 mm
Thickness1.2–1.8 mm
Cook time≈ 2 min

Pairs with

Tartufo · Limone · roast drippings · seafood broth

Why we love it

Dense in the bowl, but never heavy. Gives a dish the presence of pasta without overpowering the lighter sauces it was built for.

A note on shape & sauce

"Long pasta needs sauces that coat.
Short pasta needs sauces that grip."

— Marcella Hazan, paraphrased

Long ribbons get glossed with smooth, emulsified sauces — butter, oil, light reductions. Short shapes are designed with grooves, ridges, and twists to physically catch chunks of meat, vegetables, and cheese. That's why our menu pairs each shape with a specific dish. It's not a chef's preference. It's mechanical.

II · SHORT SHAPES

TUBES &
SPIRALS.

The grippers. Each shape engineered with grooves, ridges, or twists that trap sauce inside and out. Two from fresh egg dough, one rustic semola spiral that holds the heaviest sauces we make.

№ 05 Casarecce technical blueprint — twisted scroll fresh egg pasta

Fresh Egg · Twisted Scroll

CASARECCE

ca·zah·RAY·chay

Sicilia, Italia

"Home-made" in Sicilian dialect. A short, wide band loosely twisted into a scroll, forming an elegant S-shape with a narrow groove down the middle. Thick but never heavy — built for thick, chunky sauces.

Length≈ 60 mm
Width≈ 4 mm
Thickness1.2–1.6 mm
Cook time≈ 2 min

Pairs with

Pesto · Norma · eggplant · tomato · seafood

Why we love it

Made by machine but tastes home-made — that's the point. Filling without being heavy. Pairs with almost any sauce and hits the spot every time.

№ 06 Mezze Maniche technical blueprint — short ridged tube fresh egg pasta

Fresh Egg · Ridged Tube

MEZZE MANICHE

met·zay ma·NEE·kay

Northern Italia

"Half sleeves" in Italian. A short, wide, ridged tube that swings from summery to substantial — at home with a finishing oil and caprese as easily as it carries a full carbonara. The ridges catch what the bore can't.

Diameter≈ 30 mm
Length≈ 30 mm
Thickness1.6–1.9 mm
Cook time≈ 2 min

Pairs with

Carbonara · Amatriciana · vegetables · seafood

Why we love it

For people who want pasta to be the star of the dish. These don't hide behind any sauce — they're a mouthful of yum, every single time.

№ 07 Fusillone Rustico technical blueprint — large helical spiral semolina pasta

Semola · Helical Spiral

FUSILLONE RUSTICO

foo·zee·LO·nay ROO·stee·ko

Southern Italia

The big brother of fusilli. Made from 100% durum wheat semolina (no egg) for a firmer bite. Open helical spiral, rough surface — engineered for a single job: catching heavy, chunky sauces in every twist.

Length≈ 50 mm
Diameter≈ 25 mm
Thickness2.2–2.6 mm
Cook time≈ 3 min

Pairs with

Arrabbiata · Salsiccia · heavy meat & vegetable sauces

Why we love it

Holds the heaviest sauces we make without buckling. The rustic answer to "I want a forkful of everything in every bite."

III · SHEETS

THE FIRST
PASTA.

Long before ribbons and tubes, there was the sheet. Laganon — the Greek-Roman ancestor of all pasta — was simply rolled dough cut into strips. Today we still cut sheets the same way, for the only dish that demands them: lasagna.

№ 08 Sfoglia technical blueprint — lasagna sheet from durum wheat semolina

Semola · Flat Sheet

SFOGLIA

SFOH·lyah

Italia · the original pasta

"Sfoglia" means sheet. Derived from laganon — the first form of pasta ever made — flat sheets of dough cut into thin strips. Ours are cut to 9″ × 13″ and need no pre-boiling — they go straight into the layers.

Size9″ × 13″
Thickness1.0–1.3 mm
Per pound5 sheets
Cook timeIn oven only

Built for

Lasagna · Pasticcio · ragùs · béchamel · vegetables

Why we love it

The secret behind any great lasagna. Blends with sauces and cheeses the way dried sheets simply cannot. If you haven't had lasagna with fresh pasta — you haven't had lasagna.

Quick reference

SAUCE GUIDE.

A cheat sheet for choosing your shape. Each pasta is engineered around a sauce family — the shape is the recipe.

Shape Best for Why it works
Pappardelle Heavy meat ragù Wide surface area carries chunks of slow-cooked meat without breaking under weight.
Tagliatelle Bolognese & cream The narrower ribbon takes both hearty ragùs and lighter glosses — butter, sage, cream.
Fettuccine Alfredo & butter sauces Slightly thicker than tagliatelle — absorbs creamy and emulsified sauces beautifully.
Tagliolini Truffle, lemon, broth Thread-fine. Cooks fast. Asks for the most delicate, refined sauces — nothing chunky.
Casarecce Pesto & vegetable The central S-groove physically traps oil-based sauces and small vegetable pieces.
Mezze Maniche Roman classics Ridges grip Amatriciana sauce; wide bore captures guanciale chunks inside.
Fusillone Rustico Spicy & chunky Open spiral and rough semola surface hold the heaviest sauces we make.
Sfoglia Lasagna only Holds structure through long oven cooks; blends into ragù and béchamel without losing bite.

SEE THEM
ON A PLATE.

Now that you know the shapes — see the dishes they were drawn for.

See the menu Our ingredients →