The Maltagliati are born from the care and passion for a tradition, which inspires us, to give a regular shape to a sheet that originally did not have any, because it is made with the dough left over from the tagliatelle. Their secret? An authentic taste, the same as the pasta of the past.
The large and porous pastry gives every bite a dip in the most authentic flavors of tradition. This is what makes Paesane special: a perfect pastry to collect the sauce, the smells and make every moment spent at the table unique.
A symphony of flavors emanates from this egg pasta with an artisanal heart. Rough and tenacious, it will bring only the best of Italian tradition to the table. Thanks to its porosity it is perfect to enhance even the most full-bodied sauces.
A name that does not do justice to the authentic goodness that this pasta gives from the first taste: an infinite pleasure that helps to rediscover the taste of good food and being together, through the typical flavors of the Marche.
Filini are thin ribbons of golden pastry capable of carrying all the magic of tradition on your table. Elegant in shape and refined in flavor, they represent a delicious alternative in the choice of pasta.
Small, light, tasty. In this case we can say that the "size" should not be measured in centimeters, but on the contrary what makes this pasta special are its small dimensions that make it a unique concentrate of flavors ready to revive any dish. One spoon leads to another and in the end it will be difficult to stop.
With their 4 mm wide pastry, they are neither the largest nor the smallest in the Quadrucci family, but the intense flavor is always the same. Seeing is believing!
Simply tasty, they contain in their dough a skilful art handed down for generations. This secret arrives today on your table to make every type of soup special and to give you the best of Marche cuisine.
They are the largest of the Quadrucci family and have a 12 mm wide, rough and wrinkled sheet. Perfect to be made in broth, they collect the flavors excellently and give back to every taste the delicious taste of the Marche egg pasta, made as tradition dictates.
Calamarata takes its name from the squid rings, in fact it goes perfectly with sauces based on molluscs, scampi and mussels
Our recipe ideas with Calamarata Pasta Rummo
Calamarata with squid sauce
Calamarata with onion fondue and fried eggplant strands
Calamarata with broad beans, pecorino cheese and pancetta
Calamarata with squid and baby octopus...
Small yes, but of great character, so much so that with every spoonful you can relive the flavor of those distant times, when the authentic and genuine gesture of the Marche grandmother kneaded this fantastic egg pasta. A journey of taste and happiness.
The soup is tastier if served with Grattoni all'uovo, the special pasta with the shape of a grain, perfect for giving the dish the unmistakable flavor of tradition and for creating tasty soups, velvety and vegetable minestrone.
Putting wings on your soup is simple with Egg Butterflies: thanks to their curved shape, small serrated edges and their porous dough, they are perfect for all types of soup, just as they are ideal to be enjoyed in broth.
Ditalini are excellent if enjoyed in soups and broths. The striped surface, able to embrace any sauce, makes them particularly suitable also for the preparation of more refined dishes or dishes with delicate flavors.
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