Recipes

Say arrivederci to your predictable, Sunday night spaghetti.

Videos

Baking Biscotti with Bliss in Winnipeg

As the youngest of six siblings, Sal Calamusa grew up with a love of baking. He remembers his dad making panettone, nougat and marzipan fruit around the holidays and how no one enjoyed the task of slicing bread...

November 27, 2017 by CO-OP Food

Kiss: Keep Italian Super Simple

There isn’t anything complicated in the preparation of Italian food. In general, it is judged by the quality of its ingredients – fresh, simple and straight-forward...

October 18, 2016 by CO-OP Food

Let's Eat: Real, Good Italian

Amongst the many things Italy is known for, food is undoubtedly one of the most popular cultural exports. North Americans have adapted Italian dishes for their own, but many are made for convenience rather than the fresh, quality ingredients that embody true Italian cuisine...

September 10, 2015 by CO-OP Food






Choosing a Pasta

Select the correct type of pasta for your dish.

Spaghetti Image

Spaghetti

Noodle: A medium-weight, long strand that's a nice all-around pasta

Sauce: Well suited for most pestos and tomato, vegetable or meat sauces. Also a traditional favourite for baked pasta dishes.

Fettuccine Image

Fettucine

Noodle: Long egg noodles that are flat and wider than spaghetti.

Sauce: Pairs well with heavier sauces, like seafood, cream (such as alfredo) and ragús.

Fusilli Image

Fusilli, Rotini

Noodle: A medium-weight, long strand that's a nice all-around pasta

Sauce: Well suited for most pestos and tomato, vegetable or meat sauces. Also a traditional favourite for baked pasta dishes.

Farfalle Image

Farfalle

Noodle: Pinched in the middle to look like bow ties. The Italian word farfalle means “butterflies.”

Sauce: Pairs well with salads, cheese, olive oil, butter.

Penne Image

Penne

Noodle: A tubular pasta with a hollow centre, ideal for holding lots of sauce.

Sauce: Penne stands up well to cheese or cream as well as heavy meat, vegetable or tomato sauces.

Rigatoni Image

Rigatoni

Noodle: Tubes about 1½ inches long and ¾ inch in diameter, with ridges.

Sauce: Pairs well with a fairly thick cream or tomato-based sauce, as its shape holds the sauce well.

Conchilglie Image

Conchiglie

Noodle: Small shell shapes with an open cavity.

Sauce: Makes a great addition to soups, pasta bakes or as the base of a wonderful salad.

Tortellini Image

Tortellini

Noodle: Ring-shaped pasta, suffed with a mix of meat or cheese.

Sauce: Traditionally served in a broth, torellini can also be serve simply with melted butter, or with cream, tomato or mushroom sauces.





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The Grocery People

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CANADA

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