Egg Pasta

Pasta all&' egg, a &' another Italian excellence only, represents a variant compared to the “classic” dry pasta because in addition to being prepared with eggs, it can also be produced using soft wheat flour or mixed flours, that is, composed of a mixture between durum wheat semolina and soft wheat flours of various types. Pasta all&' egg is present in many regions of &' Italy and is an integral part of their gastronomic traditions. In fact, there are many recipes that see pasta all&' eggs play the leading role, perhaps in the form of the famous tagliatelle or lasagne. Choose between pasta all&' eggs from the best artisanal pasta factories in all of Italy. All our products for sale online have in fact been selected by experts to bring only the best of Italian cuisine to your tables.

Speaking of pasta, we generally refer to a food based on semolina or flour of different extraction, typical of Italian cuisine and, we can say, the very symbol of the Bel Paese in the world, which comes in the form of very different shapes, small or large, long or short, regular or irregular, intended to be consumed after cooking with water or moist heat and salt. Specifically, pasta all&' egg, on the other hand, is characterized by the fact that it contains eggs in &' dough, a fact that makes it a type of perticular pasta that must therefore meet additional requirements.

PASTA REGULATIONS ALL&' EGG

At an industrial or in any case commercial level, pasta all&' in fact, according to legislative decree no. 65/1993 for &' implementation of European Directive 89/437/EEC concerning hygiene and health problems related to the production and placing on the market of egg products, must be produced exclusively with durum wheat semolina, or mixed with a percentage of soft wheat flour not exceeding 3% of the total, and whole chicken eggs , free of shells, at least four or in any case for a total weight of not less than two hundred grams of egg for every kilogram of semolina. Often, however, in homes where this type of pasta has been prepared since time immemorial, instead of semolina, common soft wheat flour, generally type 00, is used.

PASTA ALL&' EGG MEANS TRADITION

Pasta all&' egg is undoubtedly the symbol of the Italian regional culinary tradition: each region has in fact its typical pasta format but above all a condiment that goes perfectly with it. In fact, when we talk about homemade pasta, we are referring not to the most famous and commercialized dry pasta, but to fresh pasta all&' egg.

Pasta all&' in fact, eggs are synonymous with tradition because for centuries it represented everything' today it represents the cultural background that cuisines all over Italy are handed down from generation to generation. We at Spaghetti&Mandolino have in fact decided to celebrate all of &' Italianness by offering you a selection of only the best pasta all&' an egg produced by hand from excellent pasta factories such as Pastificio Felicetti.

PASTA ALL&' EGG: MANY FORMATS

The most famous and renowned pasta formats all&' egg are undoubtedly pappardelle, tagliatelle and lasagne. However, there are many other formats such as, for example, tagliolini, maltagliati or garganelli. Speaking of fresh pasta all&' egg then l&' the list is getting longer: recchiette, ravioli, cappelletti, tortellini, bigoli and many others.

TAGLIATELLE WITH MEAT SAUCE, THE MOST CLASSIC RECIPE ON YOUR TABLE

Tagliatelle, also called fettuccine, are an egg pasta typical of Emilia Romagna whose name derives from the verb 'cut' or 'slice', in the case of fettuccine, precisely because they are obtained by rolling out the dough into thin puff pastry and then cutting it to the correct width, which in this case turns out to be 7 mm.

An interesting fact: in 1972, the Tortellino Brotherhood and the &' Accademia Italiana della Cucina deposited the recipe and measurements of the real Bolognese tagliatella at the Bologna Chamber of Commerce, Industry, Crafts and Agriculture. In fact, a model of the tagliatella made of gold dictates the dimensions when cooked, establishing that it must have a width of 8 millimeters and a thickness that varies from six to eight tenths of a millimeter.

The most classic recipe, known and prepared almost all over Italy, is undoubtedly the tagliatelle with meat sauce. Ragù is a condiment based on tomatoes, extra virgin olive oil, various smells, such as carrots, celery and onion and finally, the most important ingredient, minced meat, very often beef but sometimes mixed with pork, cooked over low heat for many hours.

To make your dish simply divine, it is essential, in addition to preparing an appropriate dressing, to choose the right pasta all&' egg: choose pasta all&' the best quality egg produced only by the best artisanal Italian pasta factories that only we at Sapghetti & Mandolino know how to offer you.

HOW DO WE SHIP PASTA ALL&' EGG

Spaghetti & Mandolino has always been synonymous with quality and professionalism: we are l&' the only e-commerce in Italy that guarantees a selection and that allows l&' online purchase of the best pasta all&' egg produced by the best artisanal pasta factories d&' Italy. Precisely because of the quality, these products deserve shipping and packaging in accordance with the law that preserves the integrity, freshness and characteristics of each individual product through freshness-saving packaging and