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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.
A bean-studded tomato-based pasta sauce containing Italian tomatoes simmered with Italian white beans. Add to cooked short pastas for pasta e fagioli, a typical dish of Abruzzo.
With Bechtle’s spaetzle and pasta classics, you take home a little piece of Swabian tradition. The best durum wheat semolina and free-range eggs have distinguished these products for over 100 years. To top it off, all their raw ingredients are guaranteed GMO-free!
Ingredients: Durum wheat semolina, eggs.
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.