Our long pasta production line
Our long pasta is made from carefully handcrafted sheets of pasta, bronze-drawn to ensure a rough surface that holds the sauce and maintains its consistency during cooking. Each product is designed to meet the needs of professional kitchens: consistent yield, resistance to prolonged cooking, and a structure that doesn't overcook.
LONG PASTA
Tagliolini with cuttlefish ink
Thin and delicate tagliolini, enriched with squid ink that gives the product a deep black color and an unmistakable marine flavor. Ideal for seafood, shellfish, and fish sauces, they are highly versatile in the kitchen thanks to their fine texture and excellent cooking resistance.
INGREDIENTS
Eggs, water, soft wheat flour, cuttlefish ink.
TECHNICAL DETAILS
- average weight of a piece in gr: 4
- Recommended weight per serving in grams: 100
- Yield per portion after cooking in gr: 140
- Yield after cooking in %: 40
- Recommended cooking time: 2 1/2 minutes
- No. of portions per carton: 5
- weight of 1 carton in kg: 6
LONG PASTA
Fettuccine
Fettuccine is one of the most iconic shapes in the tradition of fresh egg pasta. The pasta sheet, cut into characteristically flat ribbons, offers a pleasant texture and excellent sauce-holding capacity. An extremely versatile shape for professional catering, suitable for meat, vegetable, and mushroom sauces, as well as numerous Italian dishes.
INGREDIENTS
Eggs, water, soft wheat flour.
TECHNICAL DETAILS
- Average weight of one piece: 7 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 3 minutes
- Number of portions per carton: 10
- Weight 1 carton: 6 kg
LONG PASTA
Tagliolini
Classic egg tagliolini, made with fresh dough according to Italian tradition. The thin, uniform sheet, made with select ingredients and bronze-drawn, provides a rough surface ideal for delicate sauces, butter and truffle, white ragù, and broth-based dishes. Versatile and highly effective in professional kitchens.
INGREDIENTS
Eggs, water, durum wheat flour.
TECHNICAL DETAILS
- average weight of a piece in gr: 2
- Recommended weight per serving in grams: 100
- Yield per portion after cooking in gr: 150
- Yield after cooking in %: 50
- Recommended cooking time: 3 minutes
- No. of portions per carton: 10
- weight of 1 carton in kg: 6
LONG PASTA
Roman Tonnarelli
Tonnarello Romano is the quintessential pasta of the Lazio region, ideal for cacio e pepe, amatriciana, and carbonara. Its distinctive square cross-section ensures a firm texture and consistent al dente cooking, making it an excellent choice for traditional Roman dishes. Made according to a traditional recipe with durum wheat semolina and fresh eggs.
INGREDIENTS
Eggs, water, soft wheat flour.
TECHNICAL DETAILS
- average weight of a piece in gr: 4
- Recommended weight per serving in grams: 100
- Yield per portion after cooking in gr: 150
- Yield after cooking in %: 50
- Recommended cooking time: 4 1/2 minutes
- No. of portions per carton: 10
- weight of 1 carton in kg: 6
LONG PASTA
Stringozzi
Stringozzi are a traditional Umbrian fresh pasta shape, characterized by a thick, irregular cross-section that gives the dish a strong rustic, artisanal identity. The robust shape pairs well with rich sauces, black truffle, porcini mushrooms, and meat ragù. A product with character, perfect for restaurants that showcase local cuisine.
INGREDIENTS
Eggs, water, durum wheat flour.
TECHNICAL DETAILS
- Average weight of one piece: 4 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 4.5 minutes
- Number of portions per carton: 10
- Weight of 1 carton: 6 kg
LONG PASTA
Spaghettoni
Fresh spaghettoni are distinguished by their generous diameter, which ensures robust al dente cooking and excellent sauce-holding capacity thanks to the rough surface obtained from bronze-drawing. Ideal for preparations with rich sauces, garlic, oil, and chili pepper, bottarga, sea urchins, and traditional Italian dishes with character.
INGREDIENTS
Durum wheat semolina, fresh eggs.
TECHNICAL DETAILS
- Average weight of one piece: 4 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 4.5 minutes
- Number of portions per carton: 10
- Weight of 1 carton: 6 kg
LONG PASTA
Pappardelle
Pappardelle are a fresh pasta shape with a wide, thick sheet, particularly suited to accompanying rich sauces. Their texture and large surface area allow them to effectively collect sauce, making them ideal for ragù, meat dishes, and traditional Italian recipes.
INGREDIENTS
Durum wheat flour, water, egg yolk.
TECHNICAL DETAILS
- Average weight of one piece: 12 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 3 minutes
- Number of portions per carton: 10
- Weight of 1 carton: 6 kg
LONG PASTA
Tuscan Pici
Tuscan pici are a traditional pasta shape characterized by thick, full-bodied spaghetti with a rustic texture. Made with a simple dough of water and flour, they lend themselves particularly well to rich, flavorful sauces and are a versatile option for professional restaurant menus.
INGREDIENTS
Water, soft wheat flour.
TECHNICAL DETAILS
- Average weight of one piece: 8 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 140 g
- Recommended cooking time: 5-6 minutes
- Number of portions per carton: 5
- Weight 1 carton: 6 kg
LONG PASTA
Scialatielli
Scialatielli are a type of fresh pasta with a short, wide, and slightly irregular shape, particularly associated with the culinary tradition of Southern Italy. Their full-bodied consistency and excellent ability to hold sauces make them ideal for rich first courses, seafood dishes, and numerous professional catering creations.
INGREDIENTS
Eggs, water, durum wheat semolina, soft wheat flour, potato flakes, salt.
TECHNICAL DETAILS
- Average weight of one piece: 8 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 160 g
- Yield after cooking: 60%
- Recommended cooking time: 5-6 minutes
- Number of portions per carton: 5
- Weight 1 carton: 6 kg
LONG PASTA
Tagliatelle
Tagliatelle are a traditional fresh pasta shape from Emilia-Romagna, characterized by their typical long, flat shape. Their structure allows them to effectively hold even the thickest, most substantial sauces, maintaining a firm consistency and holding their shape well during cooking. A classic and versatile shape, particularly suitable for ragù and rich sauces.
INGREDIENTS
Durum wheat semolina, fresh pasteurized eggs (7% of total), water.
TECHNICAL DETAILS
- Average piece weight: 6 g
- Section size: 5 mm
- Recommended weight per serving: 100 g
- Yield after cooking: 50%
- Cooking time: 4 min
- Packaging: 500 g
- 12 packs per carton
LONG PASTA
Lasagna Sheet
Baking dough is designed for lasagna, cannelloni, and other traditional Italian recipes. Soft, elastic, and durable, it maintains its structure during cooking, facilitating the preparation of baked dishes with a uniform result. It's the ideal solution for laboratories, delicatessens, and professional catering.
INGREDIENTS
Durum wheat semolina, fresh pasteurized eggs (28% of the total), water.
TECHNICAL DETAILS
- Average weight of one piece: 150 g
- Recommended weight per serving: 100 g
- Yield per serving after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: In the oven
- Number of portions per carton: 10
- Weight of 1 carton: 6 kg
Professional supplies of long egg pasta
Are you interested in a supply of our range of long pasta?
Contact us to learn about our supply terms and request a personalized quote for your business.
