Fresh Italian eggs and finest
durum wheat skillfully fashioned
into a traditional, rough-surfaced
pasta that clings to sauces.

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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.
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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.
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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.
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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.
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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.
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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.