A sheet characterized by firmness and softness, two apparently antagonistic qualities, but that true lovers know perfectly. Egg pasta must never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, if anything a minute more ‘A tip to judge a restaurant: try to order butter and cheese pasta’ This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly ‘al dente’.
CIPRIANI TAGLIARELLE EXTRA THIN DURUM WHEAT EGG PASTA
Sansovina is ready to eat sauce, ideal for one box of Cipriani pasta.
Sansovina is the tomato sauce of the Italian products.
Le grand classique des sauces tomates italiennes.
Un leger saute d'oignon est a la base de cette sauce, dont le protagoniste absolu est la tomate.
One of the great classics of Italian cuisine
It is the pasta we offer with ‘gricia’ or amatriciana condiments in our restaurants. one of the great classics of italian cuisine, expression of the genius of our rural heritage.
Pates traditionnelles fabriquees artisanale
RUSTICHELLA D'ABRUZZO Riso Pasta 500 G
Particular type of pasta similar to barley grains but with larger size (between 1.15 and 1.30 mm), perfect for the preparation of vegetable soups or simply as pastina in a soup. Also recommended for cold pasta salad with cherry tomatoes, mozzarella