The core of la BIO IDEA is the authentic pasta in all kinds of shapes and varieties.
Agata, Angelo’s daughter and the fourth generation Barbagallo who will continue the pasta craft, gave us following tips for pasta recipes.

For people who love natural and simple things there isn't any better sauce than simply extra virgin olive oil
to taste the real flavour of a good pasta (like we are used to eat often at home)...that is the most agreed from childrens like Giulia

I would suggest for spaghetti and fettucce to add bolognese sauce or simple tomato (a pezzi or passata) sauce with cheese... and linguine with pesto sauce.
Penne and rigatoni sounds perfect with the Bolognese la BIOIDEA sauce (l've tried it.. it's really good).
All kind of fusilli taste better if you add some extra virgin olive oil before to put the sauce (preferably a sauce with basil) because fusilli need a tiny bit more greasy sauce.
Elbows are perfect with some legumes or vegetables sauce ( but must be more liquid than a normal sauce).
Shells are perfect with a fish soup or broth with peas, filini need a soup or broth.
Carrot minutini, with butter, sweet cheese and herbs (like erba cipollina).
Fusilli tomato and onion, with fried bacon.
Spaghetti basil and garlic, only with red pepper and good extravergin olive oil.
Elbows with chick peas, into an hot vegetables soup with some onions or a slide of celery.
Pennette peperoncino, with tomato fried with some garlic.