The Traditional pasta
Pasta made with fresh eggs
TAGLIATELLE WITH FRESH EGGS
Tagliatelle With Fresh EggsfacebookinstagramPasta made from a premium durum wheat semolina paste. Preparation: Cook the tagliatelle in simmering salted water, with a drizzle of oil or cube broth, for 3 to 5 minutes. Drain, salt, pepper, accommodate with butter or a...
COQUILLETTE WITH FRESH EGGS
Coquillette with Fresh Eggsfacebookinstagram Pasta made from a premium durum wheat semolina paste and fresh eggs. Preparation: Cook the shells in simmering salted water, with a drizzle of oil or cube broth, for 3 to 5 minutes. Drain, salt, pepper, accommodate with...
LASAGNA SHEET
Lasagna sheetfacebookinstagramPasta made from a premium durum wheat semolina paste.In bulk packaging:Cartons of 5 to 6 Kg Gencod: 3592020003521 Manufacturing: DailyHigh quality durum wheat semolina, fresh eggs (14%), water. Allergen: wheat glutenTotal shelf life: 8...
Pasta with gourmet stuffing
BEEF CANNELLONIS
French Beef CannellonisfacebookinstagramPasta made from a premium durum wheat semolina dough and a French beef stuffing. Preparation: Preheat the oven to 230 °. Put the cannelloni in a dish, cover with atomato or béchamel sauce, covering them completely, then add...
BROUSSE CHEESE AND BASILIC STUFFED SUN
Brousse cheese and Basilic stuffed SunfacebookinstagramPasta composed of a durum wheat superior semolina paste and a brousse cheese stuffing. Preparation: Immerse the suns in simmering salt water, with a drizzle of oil or a cube broth, for 4 to 5 minutes. Drain,...
CAPELLETIS RAVIOLI WITH GOAT CHEESE AND HONEY
Raviolis with Goat Cheese and HoneyfacebookinstagramPasta made from a premium durum wheat semolina dough and a goat cheese and honey stuffing. Preparation: Immerse the raviolis in simmering salted water, with a drizzle of oil or a cube broth, for 4 to 5 minutes....
TRADITIONAL BEEF RAVIOLI
Traditional Beef RaviolifacebookinstagramPasta composed of a durum wheat semolina paste and french beef meat stuffing. Preparation: Immerse the ravioli in simmering salted water, with a drizzle of oil or brothcube, for 4 to 5 minutes. Drain, salt, pepper, accommodate...
Pasta with traditional stuffing
RICOTTA and SPINACH CAPPELLETTIS
Ricotta and Spinach CappellettisfacebookinstagramPasta made from a premium durum wheat semolina dough, and a stuffing made from ricotta and chopped spinach. Preparation: Immerse the capelettis in simmering salted water, with a drizzle of oil or a cube broth, for 4 to...
4 CHEESE RAVIOLIS
4 Cheese RaviolifacebookinstagramPasta made from a premium durum wheat semolina dough and a cheese filling. Preparation: Immerse the ravioli in simmering salted water, with a drizzle of oil or a cube broth, for 4 to 5 minutes. Drain, salt, pepper, accommodate with...
FRENCH HAM STUFFED HALF-MOON
French Ham stuffed Half-MoonfacebookinstagramPasta composed of a durum wheat semolina paste and French ham stuffing. Preparation: Immerse the half-moons in simmering salted water, with a drizzle of oil or a cube broth, for 5 minutes. Drain, salt, pepper, accommodate...
VEGETABLES STUFFED HALF-MOON
Vegetables stuffed Half-MoonfacebookinstagramPasta composed of a durum wheat superior semolina paste and a vegetable. Preparation: Immerse the half-moons in simmering salted water, with a drizzle of oil or a cube broth, for 5 minutes. Drain, salt, pepper, accommodate...