Every Recipe, Made by Hand
Dry pasta on the drying racks, frozen pasta filled one piece at a time, and three sauces from the family recipe book.
The Durante’s Line
Eighteen items: dry pasta, filled pasta and sauces, all made from the family recipes, by hand, the way they have been since 1986. No preservatives, no fillers.
Everything here is sold at our shop and at stores, farms and delis across Connecticut. Stocking it yourself? Wholesale starts here.
Capellini
The thinnest cut we make. Two or three minutes in the water and it is ready.
Spaghetti
Our classic dry egg pasta, air-dried the old-fashioned way.
Linguine
A flat cut with more surface for the sauce to hold onto. Good with seafood.
Fettuccine
Wider ribbons, cut for cream sauces and anything hearty.
Pappardelle
The broadest ribbon on the rack. Made for a slow-cooked Sunday sauce.
Cheese Ravioli
Fresh ricotta, Parmesan, and Romano, stuffed by hand for a good bite in every piece.
Cheese Manicotti
The same recipe featured on local TV, hand-filled tubes done the traditional way.
Ricotta Cavatelli
Soft ridged shells that hold onto a sauce the way pasta should.
Lobster Ravioli
A customer favorite for special occasions.
Cheese Tortellini
Folded rings of cheese-filled pasta. Fast enough for a weeknight, good enough for company.
Potato Gnocchi
Light potato dumplings. They tell you when they are done by floating.
Stuffed Shells
Large shells filled with the same ricotta blend as the ravioli. Sauce them and bake.
Lasagna Sheets
Flat sheets ready to layer. No boiling first, no boxed corners to fight with.
Porcini Mushroom Ravioli
Earthy porcini folded into ricotta. Butter and a little sage is all it needs.
Stuffed Cheese Rigatoni
Rigatoni piped full of cheese, one tube at a time.
Homestyle Marinara
The famous sauce, still made from the family’s original recipe.
Vodka Cream
Tomato and cream, cooked down slowly. The one people pour over the cheese ravioli.
Puttanesca
Olives, capers, and garlic. Salty, sharp, and not for the timid.
Family Pack Sizes
Three of the frozen favorites come in a larger tray for holidays, parties, and Sunday tables that need more than one pan.
Always Cook It the Way the Package Says
Every product leaves the shop with its own cooking instructions printed on the package, because the times and the method are not the same for a thin dry cut, a filled ravioli and a tray of stuffed shells. The package is the instruction that matters. The rest is just good habit.
Read the package. Each item has its own time and its own method, and some are baked rather than boiled. Follow what is printed on the one in your hand.
Give it room. A big pot, water at a real boil, salted well, nothing crowded. Handle filled shapes gently so they stay closed.
Save a splash of the cooking water, drain without rinsing, and toss the pasta in the pan with the sauce for a moment. That last step is how it is done in Italy.
Lost the package or not sure? Call the shop at (203) 387-5560 and ask. Whoever answers has made it.
Pick Up Your Pasta Today
Come to the shop in West Haven, or find the store, farm stand or deli near you that already carries Durante’s.