Fettuccine with tomato and basil
With a width of eight millimeters, the fettuccine lies between tagliatelle and pappardelle.
250 g
Lasagna crusts
The Sfoglia per lasagna is wonderfully suitable for every lasagna recipe, whether classic or as a vegetable lasagne. The pasta is made according to grandmother’s recipe and combined with the innovative production method of the cold rolling process.
250 g
Pappardelle
Marco Giacosa’s Pappardelle are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina. Pappardelle are a wider version (10 mm) of common tagliatelle and are excellent accompanied with a meat sauce, duck or truffle.
250 g
Pappardelle with pepperoni and tarragon
Marco Giacosa’s Pappardelle are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina. Pappardelle are a wider version (10 mm) of common tagliatelle.
250 g
Tagliatelle
Marco Giacosa’s Tagliatelle are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina.
250 g
Tagliatelle with cuttlefish, rosemary and marjoram ink
The dark tagliatelle was colored with squid ink, dried Langa rosemary and fresh marjoram were used as spices. It goes perfectly with shrimp and asparagus.
250 g
Tagliatelle with porcini mushrooms
The Tagliatelle by Marco Giacosa is a classic specialty, the variant ‘Funghi Porcini’ is seasoned with pieces of porcini mushrooms. It is perfectly accompanied by a shrimp ragout or a sauce with walnuts and thyme.
250 g
Tagliolini
Tagliolini by Marco Giacosa are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina.
250 g
Tajarin
They are also excellent with a tuna sauce, chicken livers or in combination with fish, with squid, clams and olives. Try them also with Truffle Butter.
250 g