Divella Bucatini is a traditional Italian, long-stranded pasta characterized by a thick, hollow, straw-like structure, produced in Puglia using 100% durum wheat semolina. Designed to hold sauces both inside and out, it cooks to a firm al dente in 7–9 minutes, making it ideal for robust, thick sauces. 

Divella Capellini is a thin, long-stranded Italian “angel hair” pasta made from durum wheat semolina, known for its delicate texture and very fast 3–4 minute cooking time. Perfect for light, delicate sauces, broths, or olive oil-based dishes, this, as shown on Yummy Bazaar, is a high-quality product from a traditional Italian producer founded in 1890. 

Divella Chifferini (Elbow) pasta is a high-quality, authentic Italian pasta made from durum wheat semolina. These short, smooth (lisci) tubular C-shaped elbow macaroni are manufactured in Italy using traditional methods. Known for a quick 7-minute cooking time, it is highly versatile for soups, salads, and cheese sauces. 

Divella Cut Ziti is a traditional Italian, hollow tubular pasta made from 100% durum wheat semolina. Designed to hold sauces, this pasta features a smooth texture, cooks in approximately 8 minutes, and is ideal for baked pasta dishes, casseroles, and meat-based recipes. It offers a firm, consistent texture. 

• Little, smooth, delicious pasta shape ideal for your soups.
• If you wish to add more taste to your soup try our Ditali. Your palate will be satisfied.
• It is light easy to digest, while its textured surface helps to absorb the sauces, thus exalting the flavor of all the ingredients.
• COOKING TIME: 7 MIN

Divella Egg Fettuccine (#112 or #94) are traditional Italian, long, flat, ribbon-shaped pasta nests made with durum wheat semolina and fresh eggs (19.36%). Known for their rich, golden color, they offer a firm texture and are typically bronze-drawn for better sauce adhesion. These versatile noodles cook in 5–12 minutes, making them ideal for heavy, creamy sauces, meat ragùs, or rustic dishes. 

Divella Elicoidali are ridged, helical-shaped tubes of durum wheat semolina pasta from Italy, known for their spiraled ridges and large diameter. These ridges and wide, hollow centers allow them to hold thick, chunky, or creamy sauces effectively. They offer a 9–10 minute cooking time and a firm, consistent texture. 

Divella Farfalle is a premium Italian pasta shaped like butterflies or bow-ties, crafted from high-quality durum wheat semolina and water. Produced in Italy since 1890, this versatile pasta features a firm, al dente texture and is ideal for capturing sauces in pasta salads, cream-based sauces, or light tomato sauces.

Divella Farfalle Tricolor is a premium Italian bow-tie shaped pasta made from durum wheat semolina, naturally colored with dehydrated tomato and spinach to create white, red, and green butterflies. Perfect for salads and light sauces, this 500g, GMO-free pasta offers a firm, al dente texture. 

Divella Fettuccine are premium Italian nests of ribbon-shaped, durum wheat semolina pasta. Produced in Italy since 1890, they offer a firm, “al dente” texture that cooks in 6–12 minutes and pairs perfectly with thick sauces like Alfredo or Bolognese. They are available in both classic semolina and egg variants. 

Divella Fusilli is a classic Italian spiral-shaped (corkscrew) pasta, crafted from 100% durum wheat semolina. Renowned for its tight twists and excellent sauce-holding ability, this firm-textured pasta is ideal for pairing with meat sauces, creamy sauces, pesto, or in pasta salads. It is made in Italy, typically cooking in about 10 minutes (al dente).

Divella Fusilli Col Buco is a long, hollow, spiral-shaped pasta (corkscrew) from Italy, designed to capture heavy, hearty sauces. This durum wheat semolina pasta is characterized by its 10-minute cook time, wavy, elegant structure, and versatility for both tomato and creamy sauce pairings, offering a unique twist on traditional pasta shapes. 

Divella Tri-Color Fusilli (No. 40) is an authentic Italian, spiral-shaped pasta blended with dehydrated tomato and spinach to produce festive red, green, and white hues. Made from durum wheat semolina, this pasta holds sauces well, cooks in approximately 10 minutes, and offers a firm texture, making it ideal for pasta salads, meat sauces, and vegetable dishes. 

Divella Linguine is an authentic Italian pasta crafted from high-quality durum wheat semolina. It features a narrow, flattened ribbon shape, often described as a “little tongue,” designed to hold delicate sauces. Produced in Italy since 1890, this pasta cooks to an al dente texture in approximately 8-11 minutes. 

Divella Orecchiette is a traditional Apulian “little ears” pasta, characterized by its concave, cup-shaped design, made from high-quality durum wheat semolina. With a slightly rough, translucent texture, these 500g packs are designed to hold chunky, vegetable, or ragù sauces perfectly. They are ideal for authentic orecchiette con cime di rapa (turnip tops) and have a 10-12 minute cooking time. 

Divella Penne Ziti Rigate is an authentic Italian, ridged tube pasta crafted from 100% durum wheat semolina. Renowned for its superior sauce retention due to deep ridges and a wide, quill-shaped structure, it cooks “al dente” in 9 minutes. It is versatile, holding thick, meat-based, or delicate cream sauces well. 

Divella Rigatoni are wide, tube-shaped, durum wheat semolina pasta from Italy, characterized by distinct external ridges (grooves) and a square-cut edge. Designed to hold thick sauces, ragùs, and cream-based dishes, they have a typical cooking time of 9-10 minutes (al dente). 

Divella Spaghetti is a premium, authentic Italian pasta made from 100% durum wheat semolina, produced in Italy since 1890. Known for its consistent quality and firm “al dente” texture, this long-strand pasta cooks in approximately 7 minutes and is versatile enough to pair with classic tomato, creamy, or vegetable sauces. 

Divella Conchiglioni are large, bronze-extruded Italian durum wheat semolina pasta shells designed to resemble seashells. These hollow, concave pasta shapes feature external ridges, perfect for holding heavy sauces, chunky ingredients, or fillings like ricotta and spinach. They are ideal for baking in rich, creamy, or tomato-based sauces.