This 5,000 year old grain has been appreciated by Italians for ages, but it is just making its way to the US.  We're so happy that it's catching on! Simple and light sauces of extra virgin olive oil, vegetables and stocks are best to appreciate the fine flavor of this pasta.

These tiny shells are a wonderful shape for serving in soups or salads, but they also do nicely sauteed with asparagus and fresh peas for a hearty twist on primavera.