Dry pasta with eggs
A short, irregular-cut pasta that is traditionally paired with legumes, but is great for soup fillings or meat and mushroom sauces.
Only the best eggs, durum wheat and flour mix guarantee perfect quality. The slow, low-temperature drying process ensures the flavors and shelf life of 24 months typical of homemade pasta. The dough is incredibly light and digestible, while the roughly textured surface absorbs the sauces in an extraordinary way, highlighting the flavors of all the ingredients.
Country of origin: Italy
Allergen: gluten, eggs
Packaging: 500 g