Long-shaped egg pasta 500 g · Italy

A simple secret lies behind their success: great semolina, fresh eggs, thin sheets of dough and a slow drying process. They are rough, tenacious and naturally good, and can be served with all kinds of sauces and seasonings. Available shapes: tagliatelle, fettuccine, pappardelle, chitarrine, paglia e fieno, tagliatelline, maccheroncini, spaghetti alla chitarra, tagliolini.