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Chestnut Tagliatelle:
A delicate nested egg pasta with a wonderful chestnut flavor. Dress lightly with extra virgin olive oil, fresh herbs and mild crumbly cheese.
Region: Emilia-Romagna
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Egg Fettuccine:
This rich, nested pasta has a brilliant yellow color and is best served with cream or butter-based sauces.
Region: Emilia-Romanga
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Egg Lasagne:
These wide sheets have an incredible texture and a bright yellow color. Usually paired with vegetables and cream sauce.
Region: Emilia-Romagna
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Egg Tagliatelle:
A rich, nested egg pasta that has a pale yellow color. Slightly wider than Fettuccine.
Region: Emilia-Romagna
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Garganelli:
A delicately rolled pasta, ridged on the outside, flat on the inside. Perfect with any sauce; very versatile in any kitchen. Fancy Food Show Award Winner.
Region: Emilia-Romagna
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Grattoni:
A tiny diamond shaped egg pasta that is great for soups.
Region: Emilia-Romagna, Lombardi
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Lemon Fettuccine:
This extraordinary pasta combines the unique flavor of lemon with farm fresh organic eggs. This lemon pasta has a pronounced and satisfying taste.
Region: Abruzzo
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Pappardelle:
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slow cooked, chunky sauces.
Region: Tuscany
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Porcini Fettuccine:
A rich pasta made with porcini mushrooms. Best served with delicate cream sauces or with mushrooms and parmesan cheese.
Region: Emilia-Romanga
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Saffron Fettuccine:
The saffron gives this pasta an intense golden color, exquisite flavor and a mildly pungent aroma. Wonderful with spicy tomato sauce. Fancy Food Show Award.
Region: Emilia-Romanga
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Tagliatelle Capriccio:
Loosely nested egg noodles with zigzag edges. Serve with a delicate cheese sauce.
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