dry egg pasta Italy

...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.

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

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...

... 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...

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.