Pasta Corta
Pasta Corta is any pasta of short length, made from fresh dough and rolled out to create unique shapes.
Piera Makes a variety of short Pasta including Casarecce, Maccheroni, Cavatelli, Orecchiette and Garganelli. Choose your favourites !
Casarecce
Casarecce originated in Sicily and are a traditional short pasta, loosely rolled lengthways and slightly twisted. In italian casarecce means homemade. Their unique shape makes the perfect for holding sauces, from the most traditional to the simplest.
![Casarecce]()
Casarecce originated in Sicily and are a traditional short pasta, loosely rolled lengthways and slightly twisted. In italian casarecce means homemade. Their unique shape makes the perfect for holding sauces, from the most traditional to the simplest.
Maccheroni
Use this text to describe the collection.
![Maccheroni]()
Use this text to describe the collection.
Cavatelli
Cavatelli are originally from the Molise and Puglia regions, however, this pasta is also popular throughout southern italy in regions such as Abruzzo, Campania, Basilicata and Calabria, the size of the pasta and recipes vary from region to region.
Cavatelli are considered to be one of the oldest pasta types, they have an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta. It is made from three simple ingredients, durum wheat semolina flour, lukewarm water and a pinch of salt.
![Cavatelli]()
Cavatelli are originally from the Molise and Puglia regions, however, this pasta is also popular throughout southern italy in regions such as Abruzzo, Campania, Basilicata and Calabria, the size of the pasta and recipes vary from region to region.
Cavatelli are considered to be one of the oldest pasta types, they have an elongated shape with a hollow cavity made by pressing one’s fingers into small pieces of pasta. It is made from three simple ingredients, durum wheat semolina flour, lukewarm water and a pinch of salt.
Orecchiette
Orecchiette are an ear-shaped pasta which originated from the Bari region, capital of Puglia. Orecchiette are made with flour, semola and water and they can be found as far back as the 12th-13th centuries.
One of the most traditional ways to have orecchiette is orecchiette con cime di rapa (orecchiette with broccoli rabe), as Broccoli rabe is grown all over Puglia !
![Orecchiette]()
Orecchiette are an ear-shaped pasta which originated from the Bari region, capital of Puglia. Orecchiette are made with flour, semola and water and they can be found as far back as the 12th-13th centuries.
One of the most traditional ways to have orecchiette is orecchiette con cime di rapa (orecchiette with broccoli rabe), as Broccoli rabe is grown all over Puglia !
Garganelli
Garganelli are a beautiful traditional short egg pasta which originated in Romagna. Today, garganelli are considered a classic dish throughout Emilia-romagna. Garganelli can be served in a variety of recipes; a traditional ragu is the most common specialty of Bologna!
![Garganelli]()
Garganelli are a beautiful traditional short egg pasta which originated in Romagna. Today, garganelli are considered a classic dish throughout Emilia-romagna. Garganelli can be served in a variety of recipes; a traditional ragu is the most common specialty of Bologna!
