Egg Pasta - Fettuccine
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar ragout.
Antignano Prodotto Tipico Handmade Pasta Factory. Antignano Prodotto Tipico project was given to life in 2000, thanks to the local Pro loco Association and Slow Food, in order to promote territory through quality products made by artisans and farmers, to be included in a sales circuit. In 2009, starting from a small laboratory in Antignano, it began the handmade production of egg pasta. In 2015, moving the production site in a larger laboratory in San Damiano d'Asti, the company greatly expanded its production range, adding alongside the traditional egg pasta also other pasta types. Since 2016 the company has obtained organic certification, because it also produce a line of organic pasta. In 2019, a new project begins: the production of desserts and culinary bakery specialties. |
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Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar ragout.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.
Egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with walnut sauce or with a fish sauce.
A pasta of Italian durum wheat semolina and whole eggs, slowly drawn to the bronze. Excellent, if seasoned with the classic sauce or truffle.
An egg pasta made with Italian durum wheat semolina and whole eggs, slowly drawn to bronze. Excellent seasoned with a wild boar sauce.
A really particular egg pasta with the addition of Taggiasca olives. Excellent simply with a drizzle of oil and chilli pepper or pesto.
An egg pasta made with Italian durum wheat semolina, corn flour "Ottofile" and whole eggs, slowly drawn to bronze. The presence of corn emphasize and enhances the organoleptic properties of the pasta, further increasing the roughness of the product.
A really particular egg pasta where the flavors of the undergrowth bear a note of rusticity to a traditional format. Excellent also simply with a drizzle of oil and a sprinkling of Parmesan.