TRADITIONAL FRESH EGG PASTA
Fresh egg pasta, made by mixing eggs and flour, is one of the cornerstones of Italian gastronomic tradition. Dough can be processed in a variety of shapes and, with us, you will also have the opportunity of choosing among a wide selection of doughs with different flours.
OUR PASTA SHAPES ARE
Lasagne sheet
Tagliolini
Fine Tagliolini
Tagliatelle
Spaghetti alla chitarra
Maltagliati
Tricolour Tagliolini/tagliatelle
Spaghettoni with 5 cereals
Whole wheat fettuccine
Recommended cooking time: 3 MINUTI
HISTORICAL CURIOSITIES
From two simple elements such as flour and egg, this typical preparation of Italian cuisine was born: fresh egg pasta. There are endless types and each region boasts its own format and version: tagliatelle, tagliolini, pappardelle or lasagne. Adding eggs to fresh pasta dough not only enhances its flavour but also improves the dough’s malleability and elasticity during processing.