Explore the best pastas of Italy without leaving your home. Each month two artisan pastas from Italy will arrive with one paired pasta sauces or pest. What makes pasta from Italy so special? These pasta producers all boast traditional methods that include mixing pure mountain spring water with the finest quality stone-ground wheat that is extruded through bronze dies and is slowly air-dried for a rustic texture that holds sauce beautifully. Buon appetito!Month One: Rustichella Spaghetti and Bucatini with DLM Original Marinara Sauce (a recipe that meets our exacting standards). Month Two: Monograno Felicetti Matt Penne and Farro Fusilli with Carfagna's Vodka Sauce (a local Columbus, OH favorite). Month Three: Pastificio G. Di Martino Penne and Linguini along with Mamma DiSalvo's Authentic Italian Sauce (a local favorite here in Dayton). Month Four: La Romagna Pappardelle, Rustichella d'Abruzzo Tagliatelle with Lemon and Ritrovo Due Formaggi Sugo with Pecorino and Ricotta Cheese from Italy.Month Five: Rustichella Trofie and Lemon Tagliatelle pastas along with Giuliano's Classic Italian Tomato Sauce. Month Six: Rustichella Farfalle and La Casa del Grano Macaroni with a Pesto from Italy.