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.
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.
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.
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.
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.
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.
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