Tagliatelle A timeless shape that is suitable for its thickness and width (4 mm) to every need. Well-known and appreciated for their versatility, egg...
Pappardelle Pappardelle is the type of pasta for stronger palates. Their origin is in Tuscany, where the condiment par excellence was represented by...
Tagliatelle amalftane Tagliatelle Amalfitane are the intermediate shape between Classic Tagliatelle and Pappardelle. For some, Tagliatelle Amalfitane are the REAL...
Chitarrine Born in Abruzzo to be combined with sumptuous sauces such as mixed meat sauce of beef, pork and lamb, or game in general. Full-bodied and well...
Filini (Or Tagliolini, as they are commonly named in many areas of Italy) They are the "younger brothers" of Tagliatelle, Egg pasta threads, just 2mm...
Maccheroncini For some, also known as "Angel Hair", they are very thin threads (1mm) that cook in just one minute in boiling water. Their impalpable consistency...
Linguine Linguine are the pasta par excellence to be enjoyed with fish sauces, as its shape, less thick but wider than the chitarrine, gives it a perfect...
Maltagliata Pasta Maltagliata is our Short Pasta. Maybe the Pasta that, better than any other, can offer the ideal basis to give free rein to your creativity...
Tonnarelli La Pasta di Aldo has interpreted the TONNARELLO, the egg pasta shape particularly widespread in the tradition of Roman cuisine. Our Tonnarello is...
