Excellent for the preparation of soups, Semi diOrzo introduces young eaters to the wonderfulworld of pasta. Ideal with meat and vegetablebroths, this seed-shaped pasta is also at homein dense, velvety soups.
CANNELLONI ALL’UOVO | Nº 176
Cannelloni is the ideal hiding places forscrumptious fillings and savory sauces thatbubble and meld while baking. From the classicricotta with meat ragù to the trendier radicchiocream with ground hazelnuts: divine.
CASARECCE | Nº 88
Shaped like a small, smooth scroll, Casarecceis perfectly sculpted to hold sauce insideits curved hollows. It’s appropriate withclassic ragù but also with more imaginativepreparations such as cream of fava beans.
FETTUCCINE ALL’UOVO | Nº 94
Fettuccine, thanks to its Sfoglia Paesana®,clings to sauces and enhances their flavors.Ideally suited to meat-based dishes, it isalso excellent served with seafood such asclams or mussels.
GNOCCHI
Light, gratifying dumplings with thedelicate flavor of fresh, 100% Italian potatoesand pronounced ridges that capture andaccentuate flavor.
LASAGNE ALL’UOVO | Nº 173
Made with fresh eggs, each rectangular sheetof our Egg Lasagne has a rough, porous surfacethat soaks up the rich flavors of your saucesas they bake and bubble in the oven. With aBolognese ragù? Exquisite.
PAGLIA E FIENO ALL’UOVO | Nº 105
Of Emilian origin, Paglia e Fieno (Straw andHay) is a delicious blend of colors and flavors.Classic yellow egg tagliatelle is served withgreen tagliatelle which owes its color to theaddition of spinach to the dough.
PAPPARDELLE ALL’UOVO | Nº 101
Papardelle, thanks to its superior widthand rough surface, is ideal for clinging tofull-bodied sauces and bringing out maximumflavor. This holds especially true of ragùsbased on game or porcini mushrooms.
TAGLIATELLE ALL’UOVO | Nº 132
Tagliatelle, typical of Emilian cuisine,is exquisite with all types of sauces(white orred) featuring fish or meat. It’s an excellentchoice for making “sformati,” or moldedpreparations.