Until recently Pasta Poetry has made only “Ribbon” pasta which is rolled until paper thin and then cut into “ribbons” in varying widths. We have now perfected the “extruded” version of pasta which is pressed through only bronze dies which results in a slightly “rough” surface. This causes sauce to stick to the noodle creating the perfect bite-every bite! These beautiful shapes have the same amazing depth of flavor from protein rich semolina but are a heartier version made for more substantial sauces like bolognese and ragu Pugliese. Our extruded pasta still requires less saucing as it is the “star”!