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  Maurizio Artisan Pasta is produced in the Gragnano region of Southern Italy, combining the finest Italian semolina with traditional methods of pasta production. The dough is kneaded slowly to ensure the precise consistency. Once the pasta is shaped, it is dried over time at a low temperature, allowing it to dry properly and maintain proper form. This time-honored pasta-making process is what makes Maurizio Artisan Pasta unlike any other.
       
   
Originating in Naples, Bucatini are long strands of pasta that are pierced through the middle. The thickness of the pasta allows it to hold up in heavier sauces. Traditionally, bucatini are most notable for being prepared with Amatriciana sauce.   Casarecce translates as “homemade” and originated in Sicily, but has been linked to central and southern Italy as well. The pasta is rolled, resembling a paper scroll, creating an “S” shape on the end. The unique shape allows the pasta to be paired with fresh, chunky sauce
         
     
Calamari pasta are short rings of dough resembling the shape of sliced squid. The size and shape make it excellent to pair with seafood based sauces.   Originating in Naples, Mista Corta is made up of several different shapes of pasta. The combination of cuts allows for a variety of textures throughout the recipe. This unique pasta is best when prepared in soups.
         
     
Long, flat ribbons of pasta formed into a nest, Nidi Pappardelle originated in central Italy, in the Tuscany region. Each nest catches the sauce, making them excellent with just about any variety of sauce.   Pennoni Rigate is a large cut of pasta resembling a pen shape. The ridges running down the pasta along with the opening on each end make it ideal for collecting sauce. Pennoni Rigate originated in the Campania region of Italy and pairs well with a variety of sauces, especially meat and vegetable based sauces.
         
     
One of the most traditional cuts of pasta, Rigatoni originated in the Campania region of Italy. The ridges along the pasta enable the sauce to cling to the pasta, making it extremely versatile.   Originating in Abruzzo, Spaghetti alla Chitarra is named after the Italian word for guitar. The “chitarra" is the tool used to make the pasta. The dough is rolled flat and placed over the strings of the chitarra. The dough is then rolled out over the strings, causing the pasta to form and collect under the strings of the chitarra.
         
     
With origins stemming from Abruzzo, Taccozzette is a flattened, diamond-shaped pasta resembling a patch of clothing or fabric. The wavy edges of the pasta make it great for thick, meat-based sauces.   Trofie pasta is tightly rolled pasta originating in Liguria. The grooves in the pasta allow the sauce to collect inside. Trofie pasta pairs well with vegetable based sauces such as pesto sauce.
         
       
Orecchiette, or “little ears,” stem from the Puglia region of Italy. They were traditionally made by sliding the dough down a fork, forming a round “ear” like shape. The texture on the outside, along with the hollow middle, make it perfect for tomato and vegetable based sauces.  


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