At littlelane, we source only the finest Italian pasta- bronze-die extruded from 100% durum wheat semolina and dried slowly at low temperatures to preserve both flavour and texture.
Bronze-cut pasta grips sauce far better than standard smooth pasta, giving you authentic results at home. Whether cooking aglio e olio or a slow-simmered Bolognese, the right pasta makes all the difference.
Faella - Sedani (500g)
RM23.90
Sedani gets its name from sedano - celery - a reference to the curved, ridged tube shape that vaguely resembles a celery stalk in cross-section. It sits in the middle...
Faella - Spaghetti alla Chitarra (500g)
RM23.90
The chitarra - "guitar" in Italian - is a wooden frame strung with metal wires, used traditionally in Abruzzo to cut fresh pasta dough into square-section strands. The result is...
Faella - Paccheri (500g)
RM23.90
Paccheri is one of those shapes that makes people stop and look at the bowl. Wide, open tubes - almost comically large - originally from the Neapolitan tradition, and historically...
Faella - Tofe (500g)
RM23.90
Tofe is not a shape you'll find in most pasta dictionaries. It's a short, ridged tube with a slight twist - a specifically Gragnanese form that emerged from the bronze-die...
Faella - Linguine (500g)
RM23.90
Gaetano Faella started making pasta in Gragnano in 1870. Not as a creative venture - in Gragnano, practically everyone made pasta. The town had been doing it since the 1600s,...
Voiello - Fusillo Bucato (500g)
RM12.90
Fusilli Bucato - hollow fusilli - is the more ambitious sibling of the standard helix. Where regular fusilli is solid, fusilli bucato has an open tube running through its centre,...
Voiello - Spaghetti (500g)
RM12.90
In 1879, Raffaele Voiello opened a pasta factory in Torre Annunziata, a town on the slopes of Vesuvius that was at that time considered the capital of pasta production in...
Voiello - La Mafalda (500g)
RM12.90
La Mafalda is one of the more visually striking pasta shapes in the Italian repertoire - long ribbons with ruffled, wavy edges running along both sides, giving each strand an...
Voiello - Rigatoni (500g)
RM12.90
Rigatoni is Lazio's pasta. Roman, assertive, and built for the kind of sauces that do not apologise for themselves - carbonara, amatriciana, cacio e pepe, and the braised dishes of...
Voiello - Gran Fusillo (500g)
RM12.90
Gran Fusillo is large - more so than a standard fusilli, with a wider helix and a more pronounced spiral. The name earns itself. This is a pasta that makes...
Borella - Bigoli Traditional (500g)
RM15.90
Traditional Bigoli takes the Venetian original closer to its roots. Where the hard wheat version uses durum wheat semolina for structure and resilience, the traditional version draws on a softer,...
Borella - Penne Traditional (500g)
RM15.90
Penne is built for a specific job. The hollow tube cut at a diagonal, with ridges running along its length and a pointed end that catches sauce in a way...
Borella - Fusilli Traditional (500g)
RM15.90
If the hard wheat Fusilli is built for utility, the Traditional Fusilli is built for character. The traditional version uses a softer wheat formulation that produces a pasta with a...
Borella - Bigoli Handwrapped (500g)
RM18.90
Bigoli is Venice's pasta - thick, long, rough-surfaced, and far more flavourful than the more familiar Neapolitan spaghetti it superficially resembles. It was traditionally made from whole wheat flour pressed...
Borella - Penne Handwrapped (500g)
RM18.90
The penne is one of the most structurally efficient pasta shapes ever designed. A hollow tube cut on a diagonal, with ridges running along its length - the inside creates...
Borella - Fusilli Handwrapped (500g)
RM18.90
Fusilli is one of those shapes that looks simple but is cleverly engineered. The three ridges of the helix create a surface area that flat or smooth pasta cannot match....
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