Cannelloni is the ideal hiding places for
scrumptious fillings and savory sauces that
bubble and meld while baking. From the classic
ricotta with meat ragù to the trendier radicchio
cream with ground hazelnuts: divine.
Shaped like a small, smooth scroll, Casarecce
is perfectly sculpted to hold sauce inside
its curved hollows. It’s appropriate with
classic ragù but also with more imaginative
preparations such as cream of fava beans.
Made with fresh eggs, each rectangular sheet
of our Egg Lasagne has a rough, porous surface
that soaks up the rich flavors of your sauces
as they bake and bubble in the oven. With a
Bolognese ragù? Exquisite.
Of Emilian origin, Paglia e Fieno (Straw and
Hay) is a delicious blend of colors and flavors.
Classic yellow egg tagliatelle is served with
green tagliatelle which owes its color to the
addition of spinach to the dough.
Papardelle, thanks to its superior width
and rough surface, is ideal for clinging to
full-bodied sauces and bringing out maximum
flavor. This holds especially true of ragùs
based on game or porcini mushrooms.
Excellent for the preparation of soups, Semi di
Orzo introduces young eaters to the wonderful
world of pasta. Ideal with meat and vegetable
broths, this seed-shaped pasta is also at home
in dense, velvety soups.
Traditionally cut with tightly pulled parallel
wires (think guitar strings), Spaghetti alla
Chitarra has a rough, absorbent surface ideal
for flavor-rich recipes such as “alla gricia,”
“al ragù,” or “all’Amatriciana.”
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