Three ranges. Nine shapes.

Cibo di Italia pasta comes in three ranges, each built around a different starting point. The Classic range uses 100% durum wheat semolina — the same foundation pasta has had for generations. Durum wheat gives the dough its structure and lets you cook to a proper al dente without the pasta going soft on you. Four shapes: macaroni, fusilli, penne rigate, conchiglie rigate. All 500g.

The Whole Wheat range keeps the bran and germ in — stone-milled whole durum, so the fibre and the nuttier flavour stay intact. It works best with sauces that have a bit of weight to them: tomato-based, roasted vegetables, a simple olive oil and garlic. Three shapes: penne, fusilli, macaroni.

The Gluten-Free range takes a different approach entirely — no wheat at all. The blend is chickpea flour, brown rice flour, tapioca starch and pea protein, certified gluten-free and coming in at 16g of protein per 100g. That's noticeably more than standard pasta. Three shapes, 300g packs.

Not sure which range to reach for? If you want the classic everyday pasta experience, go Classic. If you're after more fibre without switching away from wheat, Whole Wheat is the natural step. If you or someone at the table avoids gluten, or you want a higher-protein option, Gluten-Free is where to look. For shape guidance — our shape and sauce pairing guide walks through which shapes suit which sauces, and our pasta calculator helps you work out the right amount for the table.