This pasta is extruded through bronze dyes to create a rough, porous surface. When cooked the rough surface allows full absorption of added sauce.
Beautiful, slithery, wide ribbons of pasta that work brilliantly with rich meat sauces.
Vincenzo Spinosi wanted to celebrate the new millennium with a special particular product. The project was to provide an original “cut” of pasta with an additional healthy ingredient always maintaining the good taste. The idea came from the eggs provided by a specific variety of hens called Livornesi fed with cereals and cold pressed sunflower oil rich in Omega 3 and vitamin E. As to the name, after several exhausting hazards, the main semantic orientation was directed to the concept of familiarity and home affection by choosing the nickname usually used for Spinosi kids: Spinosini. This gave rise to a real brand that became famous all over the world!
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.
The black is natural squid ink that is added in a special process to traditional bowtie shaped pastas.
Excellent served with seafood.
Good Quality 00 Flour for delicious fresh pasta.
Why choose 00 (double zero flour)?
00 is the most refined of the three types of flour (1, 0 or 00) and has the lowest level of bran. It is similar to unbleached all purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the pasta is cooked.
Long, thin ribbons of pasta sold either in curled nests or straight, like spaghetti.
Fettuccine is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour, wider than but similar to the tagliatelle.