LA Romagna
La Romagna
Pappardelle Thick, wide-cut egg pasta. Sauce-gripping texture and fresh consistency. Traditionally paired with wild boar and rabbit ragus. Suggested for hearty mushroom sauces and red sauces. 12004ROM - 500 g - 18/cs |
La Romagna
Tagliatelle Rustiche Professional and home chefs alike clamor for this thick egg pasta, cut rustically like homemade. This cut gives it a sauce-gripping texture when cooked. Traditionally paired with meat or vegetable ragus, it also works well with thick mushroom-based or other hearty red sauces. 12050ROM - 500 g - 12/cs |
La Romagna
Lasagna Squares Squares of golden egg pasta. Suggested for homemade lasagnas, giant or open-faced ravioli, or rolled cannelloni style pasta dishes. 12011ROM - 500 g - 24/cs |
La Romagna
Umbricelli A substantial, short pasta resembling two intertwined spirals. It’s attractive shape is suited to a variety of pasta sauces. Great in baked pasta dishes. 12005ROM - 500 g - 12/cs |
La Romagna
Farro Umbricelli Sauce-gripping low-gluten pasta. Hearty and nutty flavors with notes of cinnamon and baked grain. 12020ROM - 500 g - 12/cs |
La Romagna
Grattini Versatile egg pasta that adds flavor and body to Sicilian recipes. Cook it like regular egg pasta and flavor it with organic pine nuts and dried fruit, or use it to absorb juices in meat or vegetable-based main dishes. 12012ROM - 250 g - 20/cs |
La Romagna
Stringozzi “Bio” (Certified Organic) Traditional Umbrian knife-cut durum wheat pasta. Square “shoelace” cut resists overcooking. Wholesome wheat flavor. Suggested for red sauces and ragus. 12003ROM - 500 g - 24/cs 
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La Romagna
Stringozzi Fantasia Pasta colored like the Italian flag. Each color reflects a different flavor: tomato for red, traditional for white, and basil for green. 12002ROM - 500 g - 24/cs |
La Romagna
Lemon Stringozzi Traditional Umbrian knife-cut durum wheat pasta accented with citrus flavors from fresh lemon juice and lemon essential oil. Suggested for seafood and delicately flavored dishes. 12030ROM - 500 g - 24/cs |
