Tagliatelle are made with only the finest ingredients, and thanks to their porous sheet of pasta, they perfectly capture dense, full-bodied sauces, returning all the intense flavor of the dish during tasting.
Thin strips of egg pasta with a square cross-section, ideal for those who want a dish that is never predictable, can be paired with any kind of sauce and is capable of vibrating the right chords--those of taste and tradition.
Long ribbons of egg puff pastry with wavy edges characterize Reginelle; made by expertly cutting them into rounds, they are perfect with meat, fish and vegetable sauces.
Made of thin strips of flat-section egg pasta, Pappardelle have a rough texture. The cut is one of the most classic and can be paired with full-flavored sauces, but not only. Excellent because they are made with only top-quality ingredients, as tradition dictates!
Colorful and tasty, Tagliatelle Paglia e Fieno are designed to bring simple moments of happiness to the table: the durum wheat semolina pasta, enriched with the intense flavor of spinach, will make any kind of sauce special.
The pasta is golden, the flavor intense, Egg Garganelli have a ridged pastry, wrapped around itself, ideal for trapping flavors and making each bite a unique experience with intense pleasure. Taste and tradition go hand in hand and come straight to your table.
Maltagliati are born from the care and passion for a tradition, from which they are inspired, to give regular shape to a pastry sheet that originally had none, because it was made with leftover dough from tagliatelle. Their secret? An authentic taste, the same as the pasta of yesteryear.
The wide, porous pastry gives each bite a plunge into the most authentic flavors of tradition. This is what makes Paesane special: a pastry sheet perfect for picking up the sauce, the smells and making every moment spent at the table unique.
A symphony of flavors emanates from this egg pasta with an artisanal heart. Rough and tough it will bring only the best of Italian tradition to the table. Thanks to its porosity, it is perfect for enhancing even the most full-bodied sauces.
A name that does not do justice to the authentic goodness that this pasta gives from the very first taste: an infinite pleasure that helps rediscover the taste of good food and being together, through the typical flavors of the Marche region.
Filini are thin ribbons of golden puff pastry capable of carrying all the magic of tradition to your table. Elegant in shape and refined in flavor, they represent a tempting alternative when choosing pastries.
Small, light, tasty. In this case it can be said that "size" should not be measured in centimeters, but on the contrary what makes this pasta special is its small size that makes it a unique concentrate of flavors ready to enliven any dish. One spoonful pulls the other and in the end it will be hard to stop.
With their 4 mm wide sheet, they are neither the largest nor the smallest of the Quadrucci family, but the intense taste is still the same. Try them to believe!
Simply tasty, they encapsulate in their dough a wise art handed down through generations. This secret comes to your table today to make every kind of soup special and to give you the best of Marche cuisine.
They are the largest of the Quadrucci family and have a 12 mm wide, rough and wrinkled sheet of pasta. Perfect for being made in broth, they pick up the flavors excellently and return the delicious taste of Marche egg pasta, made as tradition dictates, to each taste.
Calamarata takes its name from the squid rings, in fact it goes perfectly with shellfish sauces , scampi and mussels
Our recipe ideas with Calamarata Pasta Rummo
Calamarata with squid sauce
Calamarata with onion fondue and fried eggplant strands
Calamarata with broad beans, pecorino cheese and bacon
Calamarata with squid and baby octopus
Calamarata...
Small yes, but with great character, so much so that with each spoonful you will be able to relive the flavor of those far-off times, when the authentic and genuine gesture of the Marche grandmother kneaded this fantastic egg pasta. A journey of taste and happiness.
Soup tastes best when served with Egg Grattoni, the special grain-shaped pasta perfect for giving the dish its unmistakable traditional flavor and creating tasty soups, velvety soups and vegetable soups.
Putting wings on your soup is easy with Egg Farfalline: thanks to their curved shape, small serrated edges, and porous texture, they are perfect for all kinds of soup, just as they are ideal for enjoying in broth.
Ditalini are excellent when enjoyed in soups and stews. The ridged surface, which can embrace any sauce, also makes them particularly suitable for the preparation of more sophisticated dishes or those with delicate flavors.
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