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Traditional Basilicatan pasta cut made from Senatore Cappelli durum wheat flour. Non-GMO.
Classic hand-rolled pasta from Liguria with a firm structure. Suggested for use with walnut or basil pesto.
An elegant pasta made with fresh eggs, real Piedmont Truffle and Porcini mushrooms. This pasta cooks beautifully and has a lovely truffle aroma and flavor. Serve with truffle and mushroom based sauces or with butter and truffle salt.
An ancient Mediterranean favorite. This thin cut tagliolini is ideal for seafood pasta dishes, and with red or white sauce
Pasta lightly flavored with artichoke puree, turmeric and poppy seed. Goes well with seafood, soups, and pasta bianco sauces.
“Giant seashells” cradle sauce and ingredients together. Made with all-natural Durum Semolina flour. Use with pasta sauces, pestos, or can be stuffed and baked.
This spiral-shaped pasta is produced with only Lucanian high-quality durum wheat flour - 20% being Senatore Cappelli grain, an heirloom, high-protein, non-GMO varietal.
The Pasta: Khorasan wheat is a heritage grain that has not been modified or hybridized through modern breeding practices. It is a suitable choice for those who are sensitive to modern wheat varieties. Baia Pasta's whole Khorasan wheat pasta has a beautiful amber color, a smooth texture, a buttery, nutty flavor, and plenty of fiber. Thanks to its...
The Pasta: Baia Pasta uses powdered vegetables and spices to flavor their organic durum semolina pasta. Their organic durum wheat flour comes predominantly from the Rocky Mountains region of the US and is a blend of different flours. The grain is milled finely to allow a consistent extrusion. The extraction rate they ask of their miller is much ...
The Pasta: Baia Pasta's whole spelt pasta is made with an organic flour from Washington State and Montana and characterized by an extraction rate at the mill close to 98%.. This means that the flour maintains all the fibers and nutrients of the whole grain. Bold and absolutely tasty, this pasta has all the nutty, complex flavor of spelt, with th...
Professional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This cut gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces.
Thick, wide-cut egg pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces.