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Pasta
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De Cecco Lasagna All Uovo 500g
$6.99Lasagne sheets made with egg
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De Cecco No 12 Senza Glutine Gf Spaghetti 400
$5.99Gluten Free Spaghetti Pasta
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De Cecco No 34 Gluten Free Fusilli 400gr
$5.50Gluten Free Fusili Pasta
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De Cecco No 41 Senza Glutine Gf Penne Rigate
$5.99Gluten Free Penne Rigate Pasta
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De Cecco No 7 Senza Glutine Gf Linguine 400gr
$5.50Gluten Free Linguine Pasta
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De Cecco Orecchiette No 91 Pasta 500gr
$3.99Best served in: Vegetable or ricotta ragu, tomato sauce, oil and garlic sauce.
For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Penne Rigate 500g No 41 Pasta
$3.99Best served in: Oven-baked pasta, or pasta dishes served with meat sauces, or the classic Arrabbiata sauce.
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For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Rigatoni No.24
$3.99Best served in: Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended, however slow-cooked meat sauces are ideal for such a pasta shape.
For fresh frozen pata, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Spaghetti.500g No12
$3.99Best served in: Any condiment, from fish to meat, from vegetables to cheese, but is also excellent served just with extra virgin olive oil and a sprinkling of parmesan.
For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Spaghettini.500g No11
$3.99Best served in: Any condiment, from fish to meat, from vegetables to cheese.
For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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De Cecco Tortiglioni No.23 Pasta
$3.99Best served in: Full-bodied sauces; succulent meat-based sauces, tomato sauces or oven-baked sauces.
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For fresh frozen pasta, click here: https://www.amatos.com.au/Shop/Food/Frozen+Food
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Di Martino Casereccia Dolce and Gabbana Pasta
$3.99Fusilata casareccia by Di Martino pasta in Dolce & Gabbana designed packaging for something truely unique.
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A short cut looking a bit like a piece of parchment twisted round on itself, just begging the sauce to seep into it. Originating in Campania, fusilli go back over 500 years.
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A touch of “pretusino frisco e aglietiello” (fresh parsley and garlic) immediately turns them into a delicacy.
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