This Tagliatelle, with the addition of spinach, are extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
Granarolo Spinaci Tagliatelle (4mm width) 20x250g
Granarolo Tagliatelline all’Uovo (3mm) 20x250g
Granarolo’s bronze die Tagliatelline is extruded through bronze dies to create a rough, porous surface which, when cooked, makes sauces cling to the pasta for a fuller flavour.
187 Granarolo Strozzapreti (trivellini) all’Uovo 12x500g
This pasta is extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
118 Granarolo Torchietti all’Uovo 5kg
This pasta is extruded through bronze dyes to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
118 Granarolo Torchietti 12x500G
Pasta is extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
Granarolo Margherite all’ Uovo
Small egg pasta shapes for soups & salads.
190 Granarolo Lasagne sheets all’Uovo 12x500g
Thin pasta sheets for an easy, oven-baked lasagne.
Granarolo Riccioli al uovo 5kg
Granarolo’s Riccioli are extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
Granarolo Maccheroncini all’Uovo 5kg
This pasta is extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
Granarolo Pennette al Uovo 5kg
Granarolo’s Pennette are extruded through bronze dies to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.