A pasta almost double the width of the Tagliatelle. The “wildest” of the cuts and pairs excellently with game.

This Italian egg pasta is made according to an ancient recipe from Marche region, which mainly follows the same preparation method of our grandmas. Only the best eggs and flour are used, guaranteeing a genuine product, and the pasta is dried very slowly at a low temperature. This special drying process gives the pasta the authentic flavor typical of homemade pasta. This patient, artisanal preparation guarantees a unique product which is incredibly light and easy to digest, while its textured surface helps to absorb sauces thus exalting the flavor of all the ingredients.

INGREDIENTS: durum wheat semolina, eggs (30%), wheat flour