La Romagna Egg Pappardelle with Umbrian Hemp Seeds 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.
12051ROM - 18/cs - 500g
La Romagna Celery2 - Sedanini Pasta with Celery from Umbria Black Celery from Umbria, Sedano Nero, is included in this celery-shaped pasta cut. Fun and flavorful! Black celery is a Slow Food recognized varietal with a rich, vegetal flavor. This pasta keeps its color when cooked adding a layer of both flavor and visual appeal to a variety of dishes. Try serving with a chicken ragu, in soups, or pasta salads.
12052ROM - 12/cs - 500g
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
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.