Tortellini is ring-shaped pasta made from durum wheat and eggs, and stuffed with spinach and ricotta cheese.
The pasta for this tortellini is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling.
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 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.
103 Granarolo Farfalle all’Uovo 12x500g
This pasta is extruded through bronze dyes 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.
140 Granarolo Puntine all’Uovo 24x250g
Small egg pasta perfect for soups and salads.
Granarolo Fettucine (8mm width) 10x500g
Granarolo’s bronze die pappardelle is extruded through bronze dies to create a rough, porous surface which, when cooked, makes sauces cling to the pasta for a fuller flavour.
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.
Spinosi Tagliolini 2mm 12x250g
A classic Italian pasta, tagliolini is also known as tagliarini. These noodles are a variety of tagliatelle pasta, the classic noodle from the Emilia-Romagna region of Italy.
Smooth, semi-thin sauces work best with tagliolini noodles, and white truffle sauce is the pasta’s most famous accompaniment. Rich, fragrant sauces, such as carbonara or ricotta-based sauce, also work well with this pasta. Fresh vegetables and mushrooms can be added to dishes for complete meals.
Spinosi Pappardelle (14mm width) 12x250g
Beautiful, slithery, wide ribbons of pasta that work brilliantly with rich meat sauces.