Cherry Tomato Purée
Tomato sauce at its very best, delicate and the perfect consistency.Discover
The ingredient that every one of our artisanal egg pastas has in common is quality. Quality isn't just a word, here it's an actual fact: 36% egg, from free-range hens; artisanal craftsmanship thanks to the special production methods, and finally only Italian durum wheat.
Only ingredients that traditional egg pasta calls for: eggs and durum wheat semolina. No preservatives and no additives. The eggs come from hens only raised outdoors, in surroundings that respect their welfare, and no colourings are used in their feed. The Italian semolina doesn't have to travel far to be mixed with the eggs.
The Marche region specialises in making pasta with its skilled artisanal pastamakers and select output.
The production method involves rough bronze cutting, to keep the pasta rough and porous so that it holds sauces and condiments better. It's then dried slowly for up to 20 hours on wooden racks, allowing the pasta to naturally release its moisture. The result is that it keeps its organoleptic and nutritional properties intact.
Pappardelle, Tagliatelle, Tagliolini and Chitarrine: there's a sauce for every pasta, and every pasta is delicious.
italian durum WHEAT semolina, 36% italian EGGS free range. May contain SOYBEANS.
Average nutritional values per 100g of product
1510 kJ / 361 Kcal
of which saturates
of which sugars
Our egg pasta takes all the time it needs to be made: more time for the hens to roam free and more time to make it and dry it.
The pasta is not exposed to direct light: its colour could change because it's made with natural ingredients.