Classical Egg Pasta

The traditional egg pasta produced by Antica Pasta is bronze drawn. It is rolled out on sheets of pure cellulose paper and dried at low temperatures. It is a "made in Italy" product with a handcrafted procedure.
INGREDIENTS: durum wheat semolina, eggs
ORIGIN OF THE INGREDIENTS: Semolina 70-80% Italian, 30-20% Canadian; eggs from 100% Italian farms

Typical Regional Product

Even today as it once was, the skilled hands knead the durum wheat flour with eggs obtaining large, thin and golden pasta sheets. In its long experience, handed down from generation to generation since 1400, and careful workmanship we find the secret of so much goodness and delicious taste.

 Art. cod.: 00001 GPI (Geographical Protected Indication) is a mark of origin that is awarded by the European Union to those agricultural…
Art. cod.: 00002 They have the same thickness of Maccheroncini but greater width. The linguine are flat and narrow. They are…
Art. cod.: 00003 The Fettucine are the most versatile cut of pasta. They are among the leading products of the company…
Art. cod.: 00004 The typical format for feast days. It is one of the top selling products of the company in…
Art. cod.: 00006 Typical cut of pasta to prepare the italian lasagna. It is possibile to use it as re- boiled…
Art. cod.: 00005 They have a square section. The Tonnarelli are great for "al dente" cooking. They are ideal with simple…
Art. cod.: 00007 It is the most substantial format of the traditional egg pasta. The Chitarrine are popular among those, who…
Art. cod.: 00009 The Pappardelle are 12 mm large. They are bronze drawn and rolled out on sheets of pure cellulose…
Art. cod.: 00010 They are the “extra large” format of the traditional egg pasta. The thickness of Nastroni, like the one…