Below is a list of all known varieties for Riccioli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Riccioli (Bronze-Cut) | Coiled pasta extruded through bronze dies, which enhances the sauce-clinging roughness. |
| Riccioli (Egg Dough) | Coiled pasta made with egg-enriched dough for a richer flavor and tender texture. |
| Riccioli (Gluten-Free Blend) | Coiled pasta made from a gluten-free flour blend. |
| Riccioli (Gluten-Free) | Coiled pasta made from alternative flours, providing a gluten-free option for chunky sauces. |
| Riccioli (High-Protein Blend) | Coiled pasta made from a blend of semolina and legume flour (e.g., chickpea) for increased protein. |
| Riccioli (Spelt Blend) | Coiled pasta made from a blend including spelt flour. |
| Riccioli (Spelt Flour) | Coiled pasta made from spelt flour, giving the pasta an ancient grain flavor. |
| Riccioli (Spinach Dough) | Coiled pasta infused with spinach for a green color and subtle flavor. |
| Riccioli (Tricolor) | Coiled pasta featuring three colors for a visually dynamic dish. |
| Riccioli (Whole Wheat) | Curled pasta made from whole wheat flour, ideal for chunky sauces. |