dry egg pasta

...At the end of the eighteenth century, together with the "pummarola", they become the dish sold on the street that feeds the population. Some will remember the lunch of the charming Ingrid Bergman in Roberto Rossellini's Journey to Italy in 1953, to arrive at the significant scene of Totò eating spaghetti with his hands in the 1954 film Miseria e nobiltà by Mario Mattoli. But the most famous pasta dish in the world is the bowl of spaghetti consumed by Alberto Sordi in An American in Rome, the famous 1954 film by Steno. confirming its universality. Weight:500g cooking time:10 minutes...

...Originating from the Campania region in Southern Italy, paccheri are short, wide pasta tubes with a diameter of about 30-40 mm. They are often served with thick tomato-based sauces, such as "ragù napoletano". Their large size and delicious "al dente" texture make them perfect for fillings like ricotta and spinach, or other creative options. Smooth paccheri pair well with fish-based sauces, creamy sauces, and, being egg-free, they are perfect for vegan sauces.

... and bakeries, especially for products such as crackers, cookies and pasta that do not need to rise. Besides egg powder, there is also egg yolk powder and egg albumin powder. Egg yolk powder is used as a substitute for fresh egg yolk in various foods to add color, texture and emulsifying ability, especially in the preparation of mayonnaise, dressings, sauces and croissants. On the other hand, egg albumin powder is used in a variety of products such as fish, meat and potato preparations, baked goods and confectionery.

... You will fall in love with our gemilli-shaped pasta! And for a tenderly crunchy texture, opt for al dente cooking. Usage Tips: Bring water to a boil, quick cooking for 3/4 minutes to preserve nutrient quality, serve cold or hot. Storage: in a closed container, in a dry place, away from light. Ingredients: ancient wheat flour, our hemp flour, water Content 250g to 2.5kg Packaging by 10 Energy...

...Egg tagliatelle, made with fresh eggs drawn through bronze, 100% Italian wheat - 100% Made in Italy...

...Pasta additive is used in baking to add volume to sponge cakes and Swiss roll cakes, as well as ice cream, serving as a stabilizer. This also reduces egg consumption. Origin: Turkey Form: Gel Application: Baking (sponge cakes, Swiss roll cakes, ice cream) Packaging: 5 kg bucket Shelf life: 1 year Storage: Store in a cool and dry place...

Since 1986, ITALPAST has been a leader in the design and construction of machines, automatic systems, and complete lines for the production of high-quality pasta, catering to both the artisanal and industrial sectors. Dry pasta, fresh pasta, gluten-free pasta, filled pasta, and pre-cooked pasta for ready meals. Complete systems and lines for dry pasta with production capacities ranging from 30...

... of our pasta, we use Aurèle spring water, sourced deeply from Jandun in the Ardennes. The pasta is made with love, and we place great importance on local know-how. We distribute Les Nominettes primarily in producer shops, gourmet grocery stores, and restaurants. Many Michelin-starred chefs prepare Les Nominettes in various creative ways. Our products come in different varieties: La Nature, la...

... technique. This method, combined with Italian know-how, allows us to create excellent pasta, slowly dried to preserve its nutritional benefits. We offer plain pasta with or without eggs, flavored with over 20 different tastes (tomato, basil, Espelette pepper, carrot…). We provide fresh pasta on order and dry pasta, available in 9 unique shapes (shells, fusilli, tagliatelle, noodles...). Our products are...

... born with the mission of offering the finest fresh pasta using the latest production technologies. Our company offers a wide range of products from simple or stuffed egg pasta to typical regional products, all with a rigorous selection of raw materials. The choice to produce stuffed pasta without monosodium glutamate stems from our constant focus on a healthier and more balanced diet. Over these...

... and pasta. Our flours are made cold on granite millstones from Tarn, and our mill is French-made, thus preserving all the nutrients of the cereals. Our pasta is egg-free, salt-free, preservative-free, and additive-free to guarantee an incomparable taste and quality. Concerned with satisfying the most demanding palates, we offer a diverse range of products, perfectly suited for French grocery...

Melle et une Pâte is a pasta manufacturer based in Melle, near the Marais Poitevin (79). We produce high-quality dry and fresh pasta using local raw materials. Our pasta is unique, and we offer original flavors: wild garlic, seaweed, nettle, saffron, angelica, porcini, spirulina, hemp, peppermint, and Espelette pepper. We take pride in guaranteeing the true quality of our products. Part of our...

Pasta Riscossa since 1902. High-quality semolina pasta made from Italian and foreign durum wheat with a minimum of 12.5% protein. Pastificio Riscossa covers more than ten product categories: Dry semolina pasta, Special Regional Pasta, Semi-fresh and artisanal pasta, Egg pasta, Gourmet Bronze-drawn pasta, Red line, Sauces, Oil and Vinegar, Biscuit products, Flours and Semolinas, Rice, Potato Gnocchi. 120 formats. 250 distributors in 80 countries.

Making excellent gluten-free pasta is a challenge and a commitment that requires patience and dedication. We specialize in the production and trade of gluten-free products, gluten-free fresh pasta, and gluten-free dry pasta. Our pasta is produced in Italy, and our flours are 100% Italian.

Our company produces high-quality fresh and dry pasta, made with durum wheat semolina, whole spelt, burnt wheat, whole semolina, and buckwheat. In our production process, we do not use eggs, preservatives, or any additives, so our pasta can be consumed by those with egg intolerances, vegetarians, or anyone following a healthy and balanced lifestyle. We also have a gourmet line of pasta with...