Egg Pasa

Showing 1 - 21 of 21 items

The Fettuccine belong to the family of long pasta with flat section

Lasagna is one of the oldest pasta formats that are known.

The Tagliatelle are used in all Italy and are part of the family of long pasta with flat section.

The Tagliatelle are used in all Italy and are part of the family of long pasta with flat section.

The Tagliolini No. 106 are part of the family of the long pasta hank-shaped obtained from a sheet of pasta, rustic and thin form. The origin of this format is disputed between Genoa, Naples area and the Ciociaria.

The Taglierini are originally from North Italy: Emilia Romagna, Liguria, Tuscany and Lombardy, but in particular of Piedmont and the area of the Langhe Alba, whose culinary tradition passed down the recipe for the "tajarin", the old hand-made taglierini.

Las Pappardelle se utilizan en toda Italia y son parte de la familia de las pastas largas con sección plana.

Tasty variation of the classic Tagliatelle all'uovo, the Tagliatelle all'uovo paglia e fieno have a paste enriched with tender spinach leaves for richer flavor, perfumes and fancy dishes.

Dried egg pasta. The more classic pasta of the traditional Mediterranean, healthy and helps to maintain a balanced diet. Ideal for meat in sauce "ragu".

Small pasta eggs nests very light and with a genuine flavor, ideal for making delicious and natural pasta dishes.

Dried egg pasta. The more classic pasta of the traditional Mediterranean, healthy and helps to maintain a balanced diet. Ideal for meat in sauce "ragu".

Among our range of nests of semolina pasta, this is the largest format. Its lightness and touch of puff pastry is ideal for mixing and highlight the flavor of any heavy sauce.

The Lasagne all'Uovo is one of the classic dishes of the Italian gastronomic tradition, which was prepared already in ancient Rome. They are rough and porous egg pasta rectangles, prepared with fresh eggs to create plates made to perfection. A perfect ingredient to bring the best Italian culinary...

Among our range of nests of semolina pasta, this is the largest format. Its lightness and touch of puff pastry is ideal for mixing and highlight the flavor of any heavy sauce.

The Tagliatelle all'Uovo Barilla contain the flavour of the best gastronomic tradition of Italy. Its mass, rough and with body at the right point, combines in only two millimeters thick semolina durum wheat and fresh eggs.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

With slow Lavorazione®, a unique method, it has born a paste like no other, we want to tell the story of a journey to the rediscovery of the craftsmen times, paying special attention to the details.

Showing 1 - 21 of 21 items