The Traditional pasta

Pasta made with fresh eggs

TAGLIATELLE 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 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 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

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 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

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 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 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 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-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-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...