Panzani Pasta
Pick a pasta
Pick a pasta
Alfabeto
Cannelloni
Capellini
Chifferini
Conchiglie Rigate
Conchigliette
Couscous
Ditalini Rigati
Farfalle
Fusilli
Lasagne
Linguine
Penne Rigate
Pipe Rigate
Rigatoni
Serpentini
Spaghetti
Tagliatelle
Vermicelli
Michael – 6 and a half years of being a pasta fan
I like when mum makes Alfabeto, it's so good, and I have fun writing my name on the edge of the plate. It isn't always easy finding all the letters, though: sometimes I have to pinch them from the plate of the person sitting next to me!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Monica – 25 years of being a pasta fan
I love my grandma's Cannelloni, they're always delicious, whenever she makes them I am transported back to my childhood village. Recently I even tried a dessert recipe with Cannelloni. It's a really nice gourmet surprise, my guests even asked for seconds!
The 3 key steps
Cook the ground meat in a skillet and mix it up with a Panzani sauce.
Stuff the Cannelloni with the filling. Drizzle a little olive oil into an oven-friendly dish, then arrange the Cannelloni on top. Spread a thin layer of sauce over them, and top with grated cheee.
Cook for 30 minutes. It's ready!
Lucie – 30 years of being a pasta fan
I love Capellini, the noodles are finer than Spaghetti. The taste is more refined, but just as great! This is a subtle type of pasta – Capellini has a unique taste and shape that is able to accommodate many gourmet dishes.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Jamal – 36 years of being a pasta fan
To me, this is hands-down the best type of little pasta out there! No need to be a chef to guarantee success every time. Put a bit of grated cheese on top and there you go!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Valery – 45 years of being a pasta fan
I have always liked Conchiglie Rigate for their seashell shape, and ever since I found out that it's one of the most popular kinds of pasta in Italy, I swear by it! It's true that their shape is ideal for holding sauce. Yum!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Yann – 41 years of being a pasta fan
Whether it's in a tuna salad or as a bake, Conchigliette is always a genuine success! Highly regarded by my children, it really makes my famous Bolognese sauce shine!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Mary – (re)discovered couscous 3 years ago
It had never occurred to me to make couscous for my children. But as it turns out, they love it, and what's more, it's really easy to make. The semolina absorbs the sauce really well, and it's ready in 5 minutes! It's perfect for when you're in a hurry. My personal touch is, I throw in a little butter or olive oil, it makes it extra smooth.
The 3 key steps
Bring 1 cup of salted water to a boil for every cup of Couscous.
Pour the Couscous and the salted boiling water into a mixing bowl.
Mix together and cover for 5 mins. Separate the grains. It's ready!
Lukas – 9 years of being a pasta fan
I like it when mummy adds Ditalini Rigati to my vegetable soup. Those little crowns that float around add sweetness and originality to my supper. Then I become the king of the table!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Anthony – (re)Discovered Couscous last year
Couscous in a little cooking bag has become a must have in my closet. It's very practical for one or two people. No need to measure doses out, and it's ready in 1 minute. What more could you ask for when you don't have much time?
The 3 key steps
Throw the cooking bag into 1L of boiling water. Allow it to cook for 1 minute.
Remove the cooking bag from the water by sliding a fork into the side pocket that's provided. Drain.
Open the bag immediately along the pre-cut line. Pour the Couscous out. Separate the grains. It's ready!
Cedric – 37 years of being a pasta fan From a young age
I liked Farfalle because of their butterfly shape. And even though, these days, they may remind me more of bow ties, they are still no less elegant for it. Making them is a success every time!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Mehdi – 17 years of being a pasta fan
Farfalle Tricolore is great for the summer time! It's delicious with cherry tomatoes and mozzarella. My mum's the one whose most pleased, though: for once, I'll eat a salad!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Aurélie – 34 years of being a pasta fan
I've always thought that its elongated, screw-like shape made it look more slender and harmonious. Fusilli? To my mind, it's the most ladylike type of pasta!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Michaela - 23 years of being a pasta fan
I like the Fusilli that only take 3 minutes to cook, they're perfect for pasta aficionados who are in a hurry! They're just a little thinner than classic Fusilli, which allows them to cook faster, but they retain sauce just as well.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Gregory – 34 years of being a pasta fan
Bring on the creative flavours with Fusilli Tricolore! A little tomato and spinach in my favourite pasta and there you go. You can have it as a summer salad or covered in sauce in winter. I've always had a soft spot for this type of pasta!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Zineb – 14 years of being a pasta fan
When it's Lasagne night at home, there's no need to shout "dinner's ready!" more than once, everyone is already sitting around the table before it's even come out of the oven. My mother likes to put a twist on this traditional Italian recipe by using local ingredients. We heat up the leftovers the next day – they're even better!
The 3 key steps
Pour a drizzle of olive oil into an oven-friendly dish. Cover the bottom of the dish with Lasagne sheets, without laying them on top of one another, then cover with a layer of Panzani sauce.
Repeat the process until the dish is filled up, topping with a layer of sauce. Sprinkle with grated cheese, then put the Lasagne dish into an oven pre-heated to 180°C.
Cook for 30 minutes. It's ready!
Waël – 38 years of being a pasta fan
When I have friends over I like to cook Linguine rather than Spaghetti, for variety. Their flat shape is ideal for cooking with seafood or even with a Pesto sauce. I have some simple recipes that allow me to wow the crowd with ease! My trick: I add the cold Pesto right before serving the dish.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Lara - 26 years of being a pasta fan
I've always loved Maccheroni, ever since I was a little girl. My mum used to make baked mac & cheese a lot. Delicious! Now it's my turn to help my kids discover it. Unfortunately, I often don't have much time to cook dinner. With Maccheroni Express, though, I only need 3 minutes!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Andrew – 22 years of being a pasta fan
These little butterfly-shaped pastas remind me of my childhood: when I was little, my mother made drawings in my plate with them, and would use them to make up a story. I can still recall a few of them really well!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Diana – 30 years of being a pasta fan
With Mini Fusilli, everyone wins! It makes eating dinner easier on the littlest one, his older sister thinks the small size of them is super cute, and my girlfriends love having it as a summer salad. And for bonus points? The pieces hold the sauce really well, thanks to their twisty shape!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Anna – 5 years of being a pasta fan
Those Mini Pennes are so cute and tiny! This way my sisters and I get to eat just like the grownups do. No more need to cut the classic Penne Rigates in half – my parents are pleased as punch!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Nadia – 45 years of being a pasta fan
I found out that the pointy ends of Penne Rigate were inspired by the shape of old writing quills. Which is fitting, because this is definitely the kind of pasta that allows me to express myself best in the kitchen! Its hollow shape and grooves really help make my sauces stand out.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Jakub - 43 years of being a pasta fan
With 3-minute Penne Rigate, I become a chef in no time! No need to spend the whole day cooking, I cook them with Originale sauce that I make my own by adding a few spices to it. Everyone's delighted, including my schedule!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Emmanuel – 44 years of being a pasta fan
I especially enjoy the hollow shape of Pipe Rigate, as well as the grooves in them, which aren't only there for aesthetic purposes, but also help to retain the sauce. Whoever invented this type of pasta must have been a serious pasta aficionado!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Mark – 39 years of being a pasta fan
When you enjoy eating as much as I do, you can't help but fall in love with this type of pasta, which varies as much in colour as it does in taste! Pipe Rigate Tricolore offers a twist on an Italian classic that keeps my tastebuds entertained.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Tony – 12 years of being a pasta fan
Rigatoni is my favourite kind of pasta, it's super tasty thanks to the grooves in the noodles that hold the sauce. Plus, I get to show off in front of my friends because it's Riga-"Tony." Get it? Nice!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Flavie – 39 years of being a pasta fan
I get Serpentini for their originality; they add texture to my dishes. My husband really enjoys their spiral shape. It just goes to show that fancy isn't only for children!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Pavel – 26 years of being a pasta fan
To me, the ultimate Italian dish is the well-known Spaghetti Bolognese. It's easy to make, but hard to keep the spaghetti on your fork! It took me several tries before I mastered the fork and spoon technique and was able to stop getting stains on my shirt. Kids are allowed to use a knife, except if it's in front of a real Italian... then it's at your own risk!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Tung – 45 years of being a pasta fan
Mmmmm.. Spaghetti Bolognese... and when you're in a hurry, there's nothing like Spaghetti Express. Due to their slightly thinner texture, it only takes 3 minutes to cook them up and enjoy them. It's Italy on your doorstep!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Anissa – 41 years of being a pasta fan
I've always preferred Fusilli because of its spiral shape. With Special Sauce Fusilli, I get to cook my favourite pasta in different sauces. I've even got a trick: I never rinse my pasta after cooking it, to prevent the starch from coming off, which allows the pasta to retain the sauce better. But shhh.... I wasn't the one who told you!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Teresa – 33 years of being a pasta fan When I make Special Sauce Penne Rigate, I really please everyone and I'm always certain that nobody's going to be leaving any food on their plates. The Penne have little grooves in them that retain the sauce. My personal touch: add a little pasta cooking water to the sauce, it makes the texture creamier!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Martin – 28 years of being a pasta fan Spaghetti is THE classic form that pasta comes in. So when I make Special Sauce Spaghetti, I always impress everyone with the way my pasta pairs so perfectly with the sauce. It's ideal for cooking my famous carbonara sauce with. I follow my grandma's recipe, and then I add an egg yolk at the end – it's so good!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Inès – 36 years of being a pasta fan
Tagliatelle is for me the most elegant type of pasta, and it's delicious. It's impossible to resist these delicate ribbons. They're simple to cook, and super elegant to serve on a plate, adding a hint of flirtatiousness to it.
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta)
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package
Drain your pasta. It's ready!
Sara – 27 years of being a pasta fan
I've always liked Torti Tricolore. They add colour and gaiety to my summer salads. I remember, when I was little, I used to entertain myself by sorting them by colour, and I always finished with the ones that had tomato inside... saving the best for last. They're still my favourite ones today!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!
Martina – 32 years of being a pasta fan
A classic among classics, I use this kind of pasta in soups. They're also great for the little ones (or big ones) with hot milk, or even just with a little bit of butter. Pasta for dessert... all bets are off!
The 3 key steps
Boil the salted water at your convenience (use 1L for 100g of pasta).
Throw the pasta into the salted boiling water and let it cook for the amount of time that's written on the front of the package.
Drain your pasta. It's ready!