Marella Organic Spugnole

Artisan Italian pasta with dramatic frilled edges and an exceptional ability to capture sauce.

Spugnole, meaning little “sponges,” are as functional as they are beautiful. Their intricate, ruffled edges and open shape are designed to catch and hold sauce, creating a richly textured bite in every forkful.

Made in Italy with durum wheat and water, Organic Marella Spugnole is a striking gourmet pasta that turns even a simple sauce into a memorable meal.

As the pasta cooks, the pieces expand significantly—nearly doubling in size—for a substantial, satisfying presentation.

Why We Love It

Spugnole is made for sauce lovers.

The pasta’s elaborate frills, folds, and curves create countless places for pesto, olive oil, cheese, and other sauces to cling. Instead of sauce pooling at the bottom of the bowl, more of it travels with the pasta into every bite.

Its unusual shape also creates a wonderful combination of textures, with delicate ruffled edges surrounding a heartier center.

A Pasta Designed to Hold Sauce

The name spugnole refers to little “sponges,” an appropriate description for this highly textured pasta.

Its sculptural shape provides plenty of surface area for capturing sauce, making it particularly well suited to flavorful preparations where the pasta and sauce are meant to become one cohesive dish.

How to Serve Spugnole

Pesto is an especially beautiful match for this pasta because the sauce works its way into the folds and frilled edges.

Try it with:

• Basil pesto and freshly grated Parmesan
• Sun-dried tomato pesto
• Extra virgin olive oil, herbs, and Pecorino
• Roasted vegetables and pesto
• Creamy mushroom sauces
• Tomato sauces with finely chopped vegetables
• Brown butter, herbs, and Parmesan

For a simple meal, toss the cooked Spugnole with pesto and a small amount of reserved pasta water, then finish with Parmesan and a drizzle of extra virgin olive oil.

Cooking Tip

Keep a close eye on this pasta while it cooks.

Spugnole can go from perfectly cooked to overcooked quickly. Begin checking it early and drain it as soon as it reaches your preferred al dente texture.

The pasta expands considerably during cooking, so a little goes a surprisingly long way.