Casarecce
The Gentile caserecce are designed for the best dishes of the Italian cuisine, according to the ancient artisan tradition of Gragnano which requires the choice of the best durum wheat semolina and the skilful dough. The bronze drawing to hold the seasoning and above all the slow drying, necessary to preserve flavor and aroma.
500 g
12.00 BGNAdd to cart
Fettuccine with tomato and basil
With a width of eight millimeters, the fettuccine lies between tagliatelle and pappardelle.
250 g
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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
12.00 BGNAdd to cart
Mista Corta
Ideal when you want to give a touch of liveliness and originality to a typically Mediterranean first course.
500 g
12.00 BGNAdd to cart
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
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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
12.00 BGNAdd to cart
Tagliatelle
Marco Giacosa’s Tagliatelle are a gastronomic specialty made with soft wheat flour, eggs and durum wheat semolina.
250 g
12.00 BGNAdd to cart
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
12.00 BGNAdd to cart