Our most typical product that has made us famous all over the world.
Packaging: 250 gr.
Cooking time: 2 minutes
Drawing: Gold die
Eggs: fresh from only free-range hens
Flour: hard grain wheat from Italian production
Expiration: 24 months
Dried pasta: 12.50 % humidity at production
Dimensions: length 35 cm, width 1 mm, thickness 0.7 mm
Packaging: 10 boxes per master carton.
Ingredients: hard grain flour,whole fresh eggs 35%.
Our most typical product that has made us famous all over the world and the only Italian egg pasta to have the European PGI recognition. It is a very thin pasta both in width and thickness and for this reason it cooks in just over a minute and must be well seasoned with abundant sauce.
CHEF: Simone Sacchi
Restaurant Villa Aniana
Sautè lightly chopped onion in extra virgin olive oil and then add chopped carrot and celery.
Season with salt and pepper to taste. Add beef bones and ground meat. Brown well and add white wine. When the wine has evaporated add tomatoes.
Cook over medium heat for approximately two hours. Remove the beef bones and if desired season with fresh basil.
Serve with grated Parmesan cheese.