From the shop to your table


Pasta made in our artisan workshop by kneading durum wheat flour with fresh whole eggs.
The resulting pastry is rolled out on wooden tables and allowed to dry before being rolled up and cut by hand.
The pastry is steam-treated and then lowered in temperature to maintain the freshness and genuineness of the product, which should only be eaten after cooking.
Recommended portion per adult 100g.

10,00 €
/ 500 gr.
VAT included

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Throw the pasta into plenty of salted water and hold over high heat until it rises to the surface then lower to medium heat and finish cooking for 2/3 minutes, drain and stir off the heat with a good ragu of your favourite game meat (e.g. wild boar ragu).

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