Our fresh pasta

Semolina, flour, eggs and salt.



Pappardelle have a wide and flat shape, the thickest among our selection. It perfectly marries with ragù and other meat sauces.



Tagliolini are long strands of pasta, the thinnest type of egg pasta. It goes well with seafood and tomato sauce. 



Broader than tagliolini, slimmer than pappardelle. The porous texture goes perfectly with creamy sauces.