Rustichella d'Abruzzo Egg Garganelli, 8.8 Ounce

Manufacturer: Pastificio Vicidomini Brand: Pastificio Vicidomini

Vicidomini pasta comes to us from Castel San Giorgio, near Naples, in Campania. This family business that has been making pasta since 1812. This Tagliatelle is perfect for a Bolognese sauce.

Manufacturer: Biona Brand: Biona

Biona Organics is committed to producing great tasting, thoughtfully prepared food to complement an ethical lifestyle. Its farmers don't use chemical pesticides or herbicides on crops, and they don't grow genetically modified plants. Biona also ensure it only uses sustainable farming methods and do not work the company land intensively, and believe in 100% traceability for all products, providing high quality organic food for everyone to share and enjoy. Biona believes that food should be inspiring, should delights the senses, excite the imagination, bring people together and purely create pleasure. All products are organic, GMO free, suitable for vegetarians (many are vegan), with no artificial additives. Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies.  Praised in the 12th century by St. Hildegarde von Bingen as "the best of grains".

Manufacturer: Rustichella D'Abruzzo Brand: Rustichella d'Abruzzo

Rustichella D'Abruzzo

Manufacturer: Bionaturae Brand: bionaturae

Bionaturae Tagliolini Egg Pasta 8.8000-Ounce (Pack of 12)

Manufacturer: Italian Products Brand: Filotea Model: 8031

Long, flat ribbons of pasta. Great paired with a classic meat sauce.

Manufacturer: TruffleHunter Brand: TruffleHunter

Our delicious truffle pasta is made by expert Chef Monica Santoleri at our Truffle cookery school & restaurant in San Ginesio, Le Marche, Italy. Using the finest Durum Wheat, Fresh Eggs & Italian Black Truffles, our dried pasta is guaranteed to give you an unforgettable taste of Italy, in just minutes!

Manufacturer: Jovial Brand: Jovial

Jovial Foods Organic Gluten Free Traditional Egg Pasta, Egg Tagliatelle, 9 ounce (Pack of 3)

Manufacturer: Morelli Brand: Morelli

Wheat germ is the heart of the wheat grain, rich in flavor and nourishing active ingredients. The germ is normally removed when the grain is milled in order to improve the flour concentration and lengthen the shelf life. Pastificio Morelli uses artisan techniques to incorporate the wheat germ into the flour during the pasta production. The germ gets processed immediately, while it's still fresh, and it never has the opportunity to deteriorate. This brings out the best in flavor and healthy characteristics and gives it a particular consistency and flavor. Savor the decadence of truffles with our Wheat Germ Tagliolini. Delicious served with truffle butter and parmesan cheese.

Manufacturer: Pasta Zelo Brand: Pasta Zelo

Tagliolini are thin flat cuts of long pasta. They are great served with a meat or fish sauce, but in The Marche region of Italy they are most often prepared with fried bacon, cherry tomatoes and toasted pine nuts. Egg pasta (pasta all'uovo) such as this Tagliolini is the most commonly served dish on Sundays and on special occasions in Italy's Marche region, the home to Pasta Zelo.What makes Pasta Zelo products unique is the total absence of stress of overheating the dough during its preparation. The raw materials they use are 100% Italian: Wheat flour (semola di grano duro) of Altamura and fresh free-range eggs. The recipes for their pastas follow the best traditions of the Marche region. Thanks to the use of innovative machinery with a low stress mechanism, their pasta has the consistency, roughness and unmistakable taste of handmade pasta. The company's motto is "The taste of yesterday, the knowledge of today". The experts at Pasta Zelo do not make the dough in an industrial way, mixing wheat flour and eggs in a machine, as this heats the dough and harms the eggs in the process. Instead, they hydrate the mixture by nebulizing the flour in a closed container then slowly add the eggs. The two bind together making little spheres which are completely separate and cold. They are then put between two rolls of steel which turn slowly, spreading the little spheres into sheets of pasta. This innovative manufacturing method yields a pasta that remains "al dente" no matter how hard you try to overcook it. The cooked strands do not tend to stick together either, as the rough texture ...