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Tagliatella with Rosemary and Spelt Flour
The classic shape of "Tagliatelle Romagnole" made with spelt flour, durum wheat flour and fragrant rosemary, without additional eggs.Rosemary brings ... -
Tagliatelle
The Tagliatelle are a traditional egg pasta of the Centre and North of Italy, particularly common in the area of Bologna and in all Emilia-Romagna, ... -
Fettuccine
The Fettuccine is a typical long pasta format, especially widespread in the Rome and Tuscany areas, in other Regions they are also known as ... -
Tagliolini
The Tagliolini are a traditional type of pasta of the Regions of Molise and Piedmont, characterised by a very thin cut width.It is a quick cooking ... -
Gramigna
Classic short pasta ideal for flavourful dressings. -
Tagliolini with Squid Ink
Traditional Tagliolino with pasta sheet made through die extrusion and addition of cuttlefish ink.Ideal for a fish-based first course dish with a ... -
Pappardelle
The Pappardelle are an egg pasta format just like the Tagliatelle but of a definitely greater width.While the Tagliatelle are a traditional pasta of ...
