{"title":"Flavored Pasta","description":"\u003ch2\u003eFlavored Pasta – Pasta with Flavor for Special Dishes\u003c\/h2\u003e\n\n\u003cp\u003eFlavored pasta adds variety to your plate.\u003cbr\u003e\nIt combines high-quality ingredients with delicate flavors, transforming a simple dish into something special. Flavored pasta stands for creativity, quality, and conscious indulgence.\u003c\/p\u003e\n\n\u003cp\u003eOur flavored pasta is made from the finest durum wheat semolina and refined with selected ingredients such as herbs, spices, vegetables, or squid ink. This creates pasta with natural taste and characteristic color – intense, yet balanced.\u003c\/p\u003e\n\n\u003cp\u003eWhether it's pasta with truffle, porcini mushrooms, spinach, chili, or tomato: each variety sets its own accents and can be combined in many ways. Often, good olive oil or a light sauce is enough to bring out the full aroma. Flavored pasta is ideal for special pasta dishes, creative cuisine, or as a flavorful base for fine sauces.\u003c\/p\u003e\n\n\u003cp\u003eThrough traditional production and gentle drying, the pasta retains its structure and bite. This way, aroma and texture combine to form a harmonious whole.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to buy flavored pasta, here you will find pasta with flavor that combines quality, craftsmanship, and taste. For all who appreciate classic pasta – and enjoy discovering new nuances.\u003c\/p\u003e\n\n\u003cp\u003eVersatile, high-quality, and flavorful: Pasta with flavor for pasta that can do more.\u003c\/p\u003e","products":[{"product_id":"morelli-trueffel-pasta-250g","title":"Tagliolini al Tartufo – Truffle pasta with summer truffle","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliolini al Tartufo by Pasta Morelli, fine egg tagliolini with summer truffle from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFine, thin egg tagliolini from the Antico Pastificio Morelli, refined with real summer truffle and fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 4 to 6 minutes. The uncomplicated truffle pasta for everyday life, without needing to buy fresh truffles.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliolini al Tartufo\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are fine, thin egg ribbons made from Italian durum wheat semolina and fresh eggs, with real summer truffle (Tuber aestivum) in the dough. They also feature fresh wheat germ, which Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. Tagliolini are the thinner sister of tagliatelle, just 2 to 3 millimeters wide. This makes them the ideal vehicle for delicate sauces and for the fine, unobtrusive character of the summer truffle.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eFine tagliolini with real summer truffle\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, a subtle mushroom scent drifts out—not overpowering, not perfumey, but with the fine, earthy tone characteristic of summer truffles. The difference from the aggressively sweet smell of cheap truffle oils is immediately apparent: real summer truffle (Tuber aestivum) is in the dough, with a content of just over one percent. The tagliolini are significantly narrower than tagliatelle, about 2 to 3 millimeters wide, with the typical rough bronze-drawn surface that allows sauce and butter to adhere perfectly.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the truffle aroma unfurls gently, like a veil settling over the kitchen. The pasta water remains almost clear with a slight yellow tint from the egg. On the palate, you first notice the fine sweetness of the egg, followed by the restrained truffle note—earthy, ripe, and mushroomy, without overpowering—and finally, the malty depth of the wheat germ provides the finishing touch. A pasta that doesn't shout about its luxury, but unfolds it quietly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliolini al Tartufo?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: butter and Parmesan, nothing else. The classic preparation according to Italian home cooking: toss the cooked tagliolini in brown butter, add a spoonful of pasta water, and serve with coarsely shaved Parmigiano Reggiano and a hint of freshly ground pepper. That is completely sufficient—the truffle aroma from the dough takes the leading role, the butter binds, and the Parmigiano rounds it off.\u003c\/p\u003e\n\u003cp\u003eIf you prefer more creaminess, sauté shallots in butter, deglaze with a splash of white wine, add cream, and let it reduce briefly. Then toss the tagliolini in the mixture and serve with Parmesan. For special occasions, you can shave fresh summer truffle slices over the plate after serving—this takes the pasta to the next level, but it is not necessary.\u003c\/p\u003e\n\u003cp\u003eAlso fine: with seared scallops, with a poached egg and spinach, or as a side dish for veal loin. What doesn't work: robust tomato sauces, Pesto alla Genovese, or spicy meat ragùs—they will drown out the delicate truffle aroma.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a rolling boil, salt with a tablespoon of sea salt, and add the tagliolini. Fine egg noodles cook quickly: 4 to 6 minutes are enough. Save half a glass of pasta water before draining—it will make the butter sauce perfectly creamy.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach and incorporates the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" roughly translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right by the train station. The pastificio still operates there today, managed by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better, and the slow drying process preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-tagliatelle-mit-steinpilzen\"\u003eTagliatelle ai Funghi Porcini\u003c\/a\u003e with porcini mushroom extract instead of truffle. For the pure durum wheat varieties without egg, there are the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper. So the choice is yours: fine egg tagliolini for a delicate truffle evening, wide egg tagliatelle for autumn sauces, or pure durum wheat linguine for light, everyday cooking.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131836750,"sku":"040DAN0001","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-trueffel-pasta-250g.jpg?v=1763128647"},{"product_id":"morelli-linguine-peperoncino","title":"Linguine Peperoncino – Spicy Pasta with Chili","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Peperoncino by Pasta Morelli, red chili linguine from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with red chili pepper and colored with dehydrated beetroot. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a clear bag, cooking time 8 to 9 minutes. Pure durum wheat pasta without eggs, with a mild spicy flavor.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Peperoncino\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbons made from Italian durum wheat semolina, flavored with dried red chili and colored with dehydrated beetroot. The characteristic red tone comes from the beetroot, not the chili—the latter provides the pleasantly fiery seasoning. This pasta is a pure durum wheat variety without eggs. Like all Morelli pasta, it contains added fresh wheat germ, which Morelli has been incorporating into every dough since 1860, releasing a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eRed linguine with a fine chili kick\u003c\/h3\u003e\n\u003cp\u003eWhen opening the box, you are met with a warm, piquant aroma reminiscent of freshly dried bell peppers with a slightly toasted undertone. The linguine has a warm brick-red color with an orange tint—the color comes from the dehydrated beetroot powder, not the chili. Sometimes small, darker pieces of chili are visible in the pasta. The surface remains rough and matte, as with all bronze-drawn linguine from Morelli, ensuring that every sauce sticks well.\u003c\/p\u003e\n\u003cp\u003eWhile cooking, the pasta water turns slightly reddish, and the scent of chili rises along with the characteristic cereal notes of the wheat germ. On the palate, the pasta first reveals a warm, powerful depth from the beetroot, then the chili unfolds with a well-balanced spiciness—not brutally hot, but pleasantly tingly. A malty wheat germ note lingers in the finish. This is a pasta that confidently brings its own flavor to the table, so you should use sauce sparingly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Linguine Peperoncino?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already has so much personality and spice that it does not pair well with aggressive sauces. The standard recipe is Aglio, Olio e Peperoncino—simply toss the linguine in good olive oil with garlic, a splash of cooking water to bind the sauce, and top with shaved Pecorino or Parmigiano. If you have guests who prefer milder flavors, just omit the additional fresh chili in the olive oil; the heat of the pasta itself is sufficient.\u003c\/p\u003e\n\u003cp\u003eOther companions that suit the chili seasoning: a classic tomato sauce with garlic (creating an Arrabbiata variation), creamy ricotta with lemon zest (to mellow the heat), shrimp in olive oil, grilled octopus, or a tuna carbonara. Vegetable ratatouille with zucchini, eggplant, and bell peppers also works well. With grilled meat, the pasta harmonizes particularly well with spicy salsicce or Italian sausages. Avoid: creamy white sauces without a counterbalance, as the fatty cream amplifies the chili heat rather than balancing it, and sweet variations with lots of mascarpone or honey.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil per 250 g of pasta, salt with a tablespoon of sea salt, and add the linguine. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before draining—it will help bind the sauce perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli’s wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which a new plant grows. It contains fat, which quickly turns rancid—flour without the germ has a longer shelf life. Morelli takes the opposite approach, incorporating the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" which loosely translates to \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right by the train station. The factory continues to operate there today, run by Dino Morelli and his three children, Lucia, Antonio, and Marco, representing the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the wheat’s aromas and the germ within the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine in our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e share the same durum wheat semolina base and wheat germ content: \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper, and \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico\u003c\/a\u003e with garlic and basil. Along with the Linguine Peperoncino, these offer three varieties for three different moods: spicy-hot, lemon-fresh, and herbal-warm.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071131967822,"sku":"040DAN0002","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-mit-peperoncino.jpg?v=1763128793"},{"product_id":"morelli-tagliatelle-mit-steinpilzen","title":"Tagliatelle with Porcini Mushrooms","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliatelle ai Funghi Porcini by Pasta Morelli, egg ribbon pasta with porcini mushroom extract from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eBroad egg tagliatelle from Antico Pastificio Morelli, flavored with natural porcini mushroom extract and enriched with fresh wheat germ in the dough. Bronze-drawn and slowly dried at 50 °C. 250 g in a clear bag, cooking time 6 to 8 minutes. An autumn classic, served plain with butter or classically in a cream and white wine sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTagliatelle ai Funghi Porcini\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are broad, flat egg ribbons made from Italian durum wheat semolina and fresh eggs, flavored with natural porcini mushroom extract. Added to this are the fresh wheat germ that Morelli has been incorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked. The porcini flavor is infused into the dough via an extract rather than visible mushroom pieces. This keeps the pasta thin and delicate, while the seasoning permeates the noodle evenly.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eBroad ribbon pasta with the scent of porcini mushrooms\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, the dense scent of porcini mushrooms immediately rises to meet you – warm, earthy, with a hint of fresh autumn leaves. The tagliatelle are about 6 to 8 millimeters wide and significantly flatter than Morelli's linguine. The surface remains rough and matte, typical of the bronze-drawing process. This is not a coincidence, but craftsmanship: by being pressed through bronze dies, the dough acquires the tiny irregularities that later allow cream and butter sauces to cling perfectly to the noodle.\u003c\/p\u003e\n\u003cp\u003eDuring cooking, the dry woodland scent turns into a warm, creamy mushroom aroma. The pasta water shimmers slightly brownish, and the air above the pot fills with the characteristic Porcini smell, reminiscent of a freshly picked porcini mushroom in an October forest. On the palate, the pasta first reveals the delicate sweetness of the egg, then the full porcini flavor opens up, and finally, the malty depth of the wheat germ provides the finishing touch. Three layers that build and linger.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with Tagliatelle with porcini mushrooms?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: cream and white wine, and nothing else. The classic recipe for Tagliatelle ai Funghi Porcini requires sweating an onion in butter, adding fresh or dried porcini mushrooms, deglazing with a splash of white wine, pouring in cream, and seasoning with salt, pepper, and a little parsley. The Morelli porcini aroma in the dough elevates the sauce even further – so you can get away with using fewer porcini mushrooms in the sauce itself.\u003c\/p\u003e\n\u003cp\u003eFor a quick and easy version: toss the cooked tagliatelle in brown butter, add a spoonful of cooking water, and serve with coarsely shaved Parmigiano and a touch of freshly ground pepper. That is perfectly enough for an autumn evening. For something richer, whisk mascarpone until smooth with a little cooking water and stir in a teaspoon of porcini cream. This goes particularly well with game dishes such as venison loin or braised wild boar. Also good: with bacon cubes and shallots in truffle butter, or as a side dish for osso buco.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil for every 250 g of pasta, salt with a tablespoon of sea salt, and add the tagliatelle. Egg tagliatelle cook faster than pure durum wheat pasta: 6 to 8 minutes is enough, depending on how al dente you like them. Save half a glass of cooking water before draining – it will make your sauce perfectly creamy later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fats, which turn rancid quickly – flour without the germ has a longer shelf life. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are made of different stuff.\"\u003c\/p\u003e\n\u003cp\u003eAntico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right next to the train station. The pasta factory still operates there today, led by Dino Morelli and his three children, Lucia, Antonio, and Marco, in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds any sauce better, and the slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe sister egg pasta from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e shares the same dough composition: the \u003ca href=\"\/en\/products\/morelli-trueffel-pasta-250g\"\u003eTagliolini al Tartufo\u003c\/a\u003e with summer truffles instead of porcini. For the pure durum wheat variants without egg, the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper are available. So you have the choice: egg tagliatelle for autumn dishes and game sauces, pure durum wheat linguine for light, lemony variants.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132066126,"sku":"040DAN0004","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-tagliatelle-steinpilze.jpg?v=1764856063"},{"product_id":"morelli-linguine-knoblauch-basilikum","title":"Linguine Aglio e Basilico – green pasta with garlic","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine Aglio e Basilico by Pasta Morelli, green linguine with garlic and basil from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with natural garlic and basil concentrate and colored with dehydrated spinach. Bronze-drawn, slowly dried at 50 °C, and made with fresh wheat germ in the dough. 250 g in a transparent bag, cooking time 8 to 9 minutes. Not an egg pasta, but a pure durum wheat pasta with a green note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine Aglio e Basilico\u003c\/strong\u003e by \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat noodles made from Italian durum wheat semolina, refined with natural garlic and basil concentrates. Their characteristic green hue comes from finely dehydrated spinach in the dough, not from basil or eggs – the pasta is a pure durum wheat variety, also suitable for those who avoid eggs. Additionally, it contains fresh wheat germ, which Morelli has been reincorporating into every dough since 1860, giving the pasta a bready, cereal aroma when cooked.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGreen noodles with a herb-garlic scent\u003c\/h3\u003e\n\u003cp\u003eUpon opening the box, an intense aroma hits you immediately: warm garlic with a fresh, herbaceous basil note in the background. The linguine shows a restrained, olive-green tone – not spinach green, but a subtle tint from 0.28 percent dehydrated spinach in the dough. The color varies slightly from strand to strand because the dough is laid out by hand. The surface remains rough and matte, like all bronze-drawn linguine from Morelli.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation for which Morelli is famous occurs: the pasta water turns slightly greenish, and a multi-layered scent rises: first the garlic, then the basil, with the grainy wheat germ note underneath. On the palate, the garlic dominates initially with a pleasantly round, non-sharp character. Then the basil opens up, and finally, the wheat germ adds its dark, bready depth. Three layers that cleanly detach from one another.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhat pairs well with linguine with garlic and basil?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: The pasta already carries so much flavor that it barely needs a sauce. The simplest version goes like this: toss the cooked linguine in a pan with a spoonful of cooking water, a drizzle of cold-pressed olive oil, and shaved Pecorino. Nothing more is needed, and many wouldn't want it any other way afterward.\u003c\/p\u003e\n\u003cp\u003eClassic accompaniments that suit the three basic aromas: a red tomato sugo with onions and thyme, a pesto alla Genovese (yes, that doubles the basil note, but it works surprisingly well), a lemon-cream sauce for white fish, shrimp in olive oil with chili, or a grilled vegetable mix with zucchini, bell peppers, and cherry tomatoes. Especially nice with Mediterranean grilled meats like lamb skewers or grilled Mediterranean fish.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water per 250 g of pasta to a boil, add a tablespoon of sea salt, and put the linguine in. Let cook for 8 to 9 minutes, stirring once. Save half a glass of the cooking water before you drain it – this will help the sauce bind perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which turns rancid quickly – flour without the germ stays on the shelf longer. Morelli takes the opposite approach and reincorporates the freshly sifted germ into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, brought a branch of the business to San Romano in the province of Pisa, right at the train station. The pasta factory still operates there today, led by Dino Morelli and his three children Lucia, Antonio, and Marco in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps define the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better later on, while slow drying preserves the aromas of the wheat and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e also share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-zitrone-pfeffer\"\u003eLinguine al Limone\u003c\/a\u003e with lemon and black pepper and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine Aglio e Basilico, these offer three varieties for three moods: herbal-warm, lemon-fresh, and spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":53071132197198,"sku":"040DAN0005","price":4.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-knoblauch-und-basilikum.jpg?v=1764853096"},{"product_id":"schaut-bunte-nudeln-in-herzform-300g","title":"heart-shaped colored pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Heart Pasta as an Edible Greeting\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful heart-shaped pasta from Schaut are egg noodles in three colors: red from tomato, green from spinach, and natural from pure egg dough. Handmade in a small workshop on the edge of the Swabian Jura, intended as a little gift you can eat.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful heart-shaped pasta\u003c\/strong\u003e are handmade egg noodles from the Schaut pasta workshop in Andelfingen, shaped into little hearts using bronze dies. Their colors don't come from a dye pot, but from tomato and spinach powder. In this way, 35 percent fresh egg and durum wheat semolina are turned into colorful hearts that smile up from every plate.\u003c\/p\u003e\n\n\u003ch3\u003eColor from tomato and spinach, not from a pot\u003c\/h3\u003e\n\u003cp\u003eThe heart pasta glows in red, green, and golden yellow, and every color has its own reason. Even before cooking, you can see that no one has helped things along with food coloring.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the natural one comes from the egg alone. No artificial colors, just what nature provides. The bronze dies give the colorful heart-shaped pasta its fine, rough surface that holds sauce well.\u003c\/p\u003e\n\u003cp\u003eThere is 35 percent fresh egg in the dough, along with durum wheat semolina, as with all pasta from Schaut. After 10 to 12 minutes, the hearts are cooked and remain firm to the bite, al dente, and cheerfully colorful, without ever becoming mushy. Every single heart is extruded through the bronze die and then gently dried, without any rush.\u003c\/p\u003e\n\n\u003ch3\u003eA gift you can eat\u003c\/h3\u003e\n\u003cp\u003eHeart pasta is the edible token of appreciation for those who already have everything. For Valentine's Day, weddings, Mother's Day, or just because you’re thinking of someone. Whether you hand them to a loved one or bring a little color to your own plate, these hearts are always well-received.\u003c\/p\u003e\n\u003cp\u003eOn the plate, the colorful hearts don't need a heavy sauce—they are the eye-catcher themselves. A little melted butter, some Parmesan, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Kids love the hearts plain with butter, without any greens on them. Put them into boiling water just before serving so they retain their shape and color.\u003c\/p\u003e\n\u003cp\u003eThose looking to give a gift often grab several varieties at once. Alongside the hearts, there are \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky noodles\u003c\/a\u003e in the shape of clover leaves, an equally lovely greeting. A 300-gram pack is enough for two to three servings; a pretty trio is created by combining the hearts with the clover leaves and the stars from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eMade with heart in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta workshop, Brigitte Schaut pushes the dough through bronze dies—natural, red, and green—until lots of little hearts are created. The family has been making pasta here since 1993; it all started back then with eggs from their own farm and a converted garage.\u003c\/p\u003e\n\u003cp\u003eThe small beginning grew into a workshop with transparent production, where they still work today in the third generation. The dough dries slowly, depending on the weather, following the motto \"Time for the Special.\" The family makes over twenty types of pasta this way, from simple to playful. In 2013, an extension with its own sauce kitchen was added; since then, the pasta sauces have been created there as well.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, the durum wheat semolina from France because it makes the pasta firmer. In addition to the heart pasta, you can find more \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003epasta specialties from Schaut\u003c\/a\u003e and other \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e with us. Pasta that comes from the heart.\u003c\/p\u003e\n","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071132655950,"sku":"040SCH014","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-von-Herzen-v.jpg?v=1750977809"},{"product_id":"cipriani-pasta-tagliolini-mit-spinat","title":"Tagliolini with spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eSpinach Tagliolini, paper-thin green pasta strands\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Spinach Tagliolini are egg noodles that are just 2 millimeters wide, with their green color coming exclusively from real spinach. Ready in just 2 minutes, they are the fastest and most delicate pasta in our range – perfect for fish, seafood, or a clear broth.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpinach Tagliolini from Cipriani\u003c\/strong\u003e are the narrowest ribbons in the range: just 2 millimeters wide, using spinach instead of food coloring for their deep green hue. Ready in just 2 minutes in boiling salted water, these strands are the most delicate of all our spinach pastas.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eDelicate, narrow, and ready in two minutes\u003c\/h3\u003e\n\n\u003cp\u003eAt only 2 millimeters wide, the spinach tagliolini are cut just as finely as their classic, uncolored counterpart – the only difference in the dough is the addition of spinach.\u003c\/p\u003e\n\n\u003cp\u003eDespite the green color, the taste remains subtle: a slight earthiness that complements the golden flavor of the egg dough without overpowering it. It is precisely this subtlety that makes this fine pasta an ideal base for dishes where other ingredients are meant to take center stage.\u003c\/p\u003e\n\n\u003cp\u003eTwo minutes of cooking time is sufficient—barely longer than for the plain tagliolini; cooking them any longer risks the thin strands falling apart.\u003c\/p\u003e\n\n\u003cp\u003eA 250-gram pack provides four portions that, thanks to their delicate structure, feel particularly light and digestible.\u003c\/p\u003e\n\n\u003cp\u003eUnlike sturdier shapes like tagliardi or wide pappardelle, spinach tagliolini do not tolerate long waits on the stove—if you cook them too early and try to keep them warm, you will lose the very delicacy that defines them.\u003c\/p\u003e\n\n\u003ch3\u003eFor fish, seafood, and clear broths\u003c\/h3\u003e\n\n\u003cp\u003eThe fine structure of the spinach tagliolini pairs exceptionally well with delicate ingredients that would be overwhelmed by a heavy sauce: shrimp in white wine, steamed sole, or simply a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with lemon.\u003c\/p\u003e\n\n\u003cp\u003eIn a clear fish stock or a light vegetable broth, these green pasta strands are particularly effective, as they cook quickly and add a vibrant touch of color to the clear soup without making it cloudy.\u003c\/p\u003e\n\n\u003cp\u003eThese fine noodles also work well as a quick weeknight dish with a little garlic, chili, and olive oil, as they require almost no cooking time and their green color is appetizing on its own.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach pasta also pairs well with a mild \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e, where the green of the noodles and the red of the tomatoes create a beautiful color contrast on the plate. For more sauce options, explore the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet\u003c\/a\u003e selection.\u003c\/p\u003e\n\n\u003ch3\u003eThe narrowest of three spinach pastas\u003c\/h3\u003e\n\n\u003cp\u003eIn addition to tagliolini, Cipriani also offers the green note in the medium-width tagliarelle and the square-cut tagliardi—three shapes, one dough, different cuts.\u003c\/p\u003e\n\n\u003cp\u003eThe family business, run by Arrigo Cipriani according to the recipes of his father Giuseppe, processes freshly pureed spinach directly into the dough before it is rolled paper-thin and cut into narrow strands.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar near Piazza San Marco in Venice, where Ernest Hemingway was a regular and the house's first pasta varieties were created. The green tagliolini continues this tradition with an added fresh note.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for the classic, uncolored version instead of the thin pasta strands, you will find it in our \u003ca href=\"\/en\/products\/cipriani-pasta-tagliolini-all-uovo\"\u003eTagliolini all'uovo\u003c\/a\u003e in the \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eThe green strands remain visible in broth\u003c\/h3\u003e\n\n\u003cp\u003eTwo minutes in boiling salted water are enough for the spinach tagliolini—even less if they are to finish cooking directly in a hot broth to ensure the delicate strands don't fall apart.\u003c\/p\u003e\n\n\u003cp\u003eThis ensures that you can see a green strand of pasta in every spoonful of broth, not just liquid.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071132983630,"sku":"040WIL9020","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliolini-spinat.jpg?v=1750977818"},{"product_id":"cipriani-pasta-tagliarelle-mit-spinat","title":"Tagliarelle with Spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliarelle with Spinach, green ribbon pasta with a vibrant color\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliarelle with Spinach are 7-millimeter-wide spinach noodles, whose rich green color comes solely from real spinach in the dough. Done in about 3 minutes, they bring an earthy note to light butter sauces that the classic egg noodle does not offer.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliarelle with Spinach by Cipriani\u003c\/strong\u003e are 7-millimeter-wide ribbon noodles whose green color and slightly earthy taste come from real spinach in the dough, not from dyes. Done in about 3 minutes in boiling salted water, this spinach noodle is the colorful variant of the classic Tagliarelle.\u003c\/p\u003e\n\n\u003ch3\u003eGreen from spinach, not from dyes\u003c\/h3\u003e\n\n\u003cp\u003eInstead of pure egg, these Tagliarelle contain additional spinach in the dough, which gives them their vibrant green color and a subtle earthy undertone.\u003c\/p\u003e\n\n\u003cp\u003eThe inherent taste is milder than pure leaf spinach, as the golden egg dough rounds off the spinach note instead of pushing it to the fore – those who usually avoid spinach will usually be pleasantly surprised by this noodle.\u003c\/p\u003e\n\n\u003cp\u003eWith a width of 7 millimeters, the spinach Tagliarelle corresponds exactly to the width of its classic sibling, just green instead of golden. Three minutes of cooking time is enough for it to be al dente.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack makes four generous portions, enough for a colorful dinner without elaborate preparation.\u003c\/p\u003e\n\n\u003cp\u003eOn the plate, the green color also creates a visual contrast that is particularly noticeable with light sauces or side dishes – a detail that quickly turns a simple everyday meal into something special.\u003c\/p\u003e\n\n\u003ch3\u003eWith brown butter, ricotta, or light sauces\u003c\/h3\u003e\n\n\u003cp\u003eThe green Tagliarelle calls for sauces that do not mask its color: melted butter with a few sage leaves, creamy ricotta with lemon zest, or a splash of \u003ca href=\"\/en\/products\/cipriani-olivenoel-extra-vergine\"\u003eextra virgin olive oil\u003c\/a\u003e with some Parmesan are usually enough.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach noodles also go well with fried fish or shrimp, as the mild earthiness of the spinach supports delicate seafood instead of overpowering it. A splash of \u003ca href=\"\/en\/products\/cipriani-rotweinessig\"\u003ered wine vinegar\u003c\/a\u003e in the marinade adds extra freshness.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to combine the green noodle with a heartier sauce will find the perfect alternative for tomato sugo and other spicy variants in the classic, non-green \u003ca href=\"\/en\/products\/cipriani-pasta-tagliarelle-all-uovo\"\u003eTagliarelle all'uovo\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe green color of the spinach Tagliarelle also works well in a simple pasta salad with toasted pine nuts and some goat cheese, as it adds freshness to the dish without needing any further ingredients.\u003c\/p\u003e\n\n\u003ch3\u003eThe same recipe, a green variant\u003c\/h3\u003e\n\n\u003cp\u003eLike the classic Tagliarelle, the spinach variant is produced in the small family business that Arrigo Cipriani runs based on the recipes from Harry's Bar in Venice.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar at Piazza San Marco, where Ernest Hemingway soon became a regular. The spinach noodle is a later addition to the classic ribbon noodle family, born from the desire to offer the same texture with a second flavor profile.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach is finely pureed and worked directly into the dough before it is rolled out as usual and cut into the characteristic 7-millimeter-wide strips – the same step as with the classic Tagliarelle, just with an additional ingredient.\u003c\/p\u003e\n\n\u003cp\u003eThose who want to discover the entire spectrum of green and classic ribbon noodles can find them in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani Egg Noodles\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eA splash of pasta water, without diluting the green\u003c\/h3\u003e\n\n\u003cp\u003eThree minutes in plenty of salted water is enough for the spinach Tagliarelle – a splash of the cooking water in the sauce keeps it supple without diluting the green color.\u003c\/p\u003e\n\n\u003cp\u003eThis way, the rich green on the plate remains just as vibrant as it is in the pot.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071133081934,"sku":"040WIL9040","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliarelle-spinat.jpg?v=1750977820"},{"product_id":"cipriani-pasta-tagliardi-mit-spinat","title":"Tagliardi with spinach","description":"\u003ch2 id=\"speakable-headline\"\u003eTagliardi with spinach, green noodle squares for casseroles\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Tagliardi with spinach combine two special features: the square platelet shape of the classic Tagliardi and the green color of authentic spinach pasta. At 25 by 40 millimeters in size and with a cooking time of around 4 minutes, they are ideal for casseroles and chunky sauces.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eTagliardi with spinach from Cipriani\u003c\/strong\u003e are green, square egg noodles, each platelet 25 by 40 millimeters in size, colored and flavored solely by authentic spinach in the dough. The pasta needs about 4 minutes in boiling salted water to become al dente.\u003c\/p\u003e\n\n\u003ch3\u003eTwo special features in one noodle\u003c\/h3\u003e\n\n\u003cp\u003eWhile the classic Tagliardi already stand out from other ribbons noodles with their square shape, this variety adds the green spinach color as a second characteristic.\u003c\/p\u003e\n\n\u003cp\u003eThe spinach gives the dough a mild, slightly earthy undertone, which is gently rounded off by the golden egg note – strong enough to be recognizable, but not so dominant that it masks the sauce.\u003c\/p\u003e\n\n\u003cp\u003eThe compact platelet shape ensures that the noodle takes slightly longer than a narrow ribbon noodle: a good 4 minutes, similar to the uncolored Tagliardi.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram package makes four portions, ideal for a gratin or a casserole where the green color remains visible even after baking.\u003c\/p\u003e\n\n\u003cp\u003eEven served plain, cooked only with butter and Parmesan, the dual character of this noodle is evident: al dente like the classic Tagliardi, but with a rounder, milder note due to the spinach.\u003c\/p\u003e\n\n\u003ch3\u003eIdeal for casseroles with visual appeal\u003c\/h3\u003e\n\n\u003cp\u003eThe square shape makes Tagliardi with spinach the ideal noodle for casseroles and gratins, where chunky ingredients get caught between the platelets instead of sliding off.\u003c\/p\u003e\n\n\u003cp\u003eA casserole with ricotta, a little nutmeg, and grated Parmesan brings out the green color of the noodle particularly well. Gratinating with a spicy \u003ca href=\"\/en\/products\/cipriani-pastasauce-sansovina\"\u003eSansovina pasta sauce\u003c\/a\u003e also creates a dish that offers more in terms of both appearance and taste than the single-colored version.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer to enjoy Tagliardi simply with sauce instead of gratinated will find further sauces in our \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani Delicacies\u003c\/a\u003e selection that go well with the chunky shape.\u003c\/p\u003e\n\n\u003cp\u003eThe green noodle also provides a colorful contrast as a side dish to braised veal or a light poultry ragout, which a classic ribbon noodle cannot offer.\u003c\/p\u003e\n\n\u003cp\u003eFor a summery oven dish, roasted zucchini and cherry tomatoes are also suitable, mixed with the noodle squares and briefly gratinated under the grill – the shape holds the roasted aromas between the platelets.\u003c\/p\u003e\n\n\u003ch3\u003eRelated to the classic Tagliardi\u003c\/h3\u003e\n\n\u003cp\u003eLike the uncolored \u003ca href=\"\/en\/products\/cipriani-pasta-tagliardi-eiernudeln\"\u003eTagliardi egg noodles\u003c\/a\u003e, the Tagliardi with spinach are also produced in the small family business that Arrigo Cipriani runs according to the recipes of his father, Giuseppe.\u003c\/p\u003e\n\n\u003cp\u003eIn 1931, Giuseppe Cipriani opened his bar in an alley near St. Mark's Square in Venice, where, alongside Ernest Hemingway, the unusual platelet shape of the Tagliardi also originated. The green version adds a second, colorful note to this tradition.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for the narrower, classic ribbon noodle with spinach will find it in our \u003ca href=\"\/en\/collections\/cipriani-eiernudeln\"\u003eCipriani egg noodles\u003c\/a\u003e collection under Tagliarelle with spinach.\u003c\/p\u003e\n\n\u003ch3\u003eOne minute less for casseroles\u003c\/h3\u003e\n\n\u003cp\u003eFour minutes in plenty of salted water is enough for the Tagliardi with spinach – for a casserole, one minute less is sufficient, as the pasta continues to cook in the oven.\u003c\/p\u003e\n\n\u003cp\u003eThis ensures the shape remains intact even after baking, rather than falling apart into a mush.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"250 g","offer_id":53071162474830,"sku":"040WIL9310","price":7.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-pasta-tagliardi-spinat.jpg?v=1750978605"},{"product_id":"schaut-bunte-weihnachtsnudeln-300g","title":"Colorful Christmas pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eColorful Christmas pasta in the shape of stars and fir trees\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eColorful Christmas pasta from Schaut is egg pasta in festive shapes—stars, fir trees, and comets—red from tomato, green from spinach, and natural from the egg. Handmade in a small factory on the edge of the Swabian Jura, they are a cheerful greeting for the Advent season.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eColorful Christmas pasta\u003c\/strong\u003e is handmade egg pasta from the Schaut pasta factory in Andelfingen, extruded through bronze dies into stars, fir trees, and comets. Their colors come from tomato and spinach powder, not from a dye pot. Made with 35 percent fresh egg and durum wheat semolina, they create a plate that looks like Christmas all on its own.\u003c\/p\u003e\n\n\u003ch3\u003eStars, fir trees, and comets on the plate\u003c\/h3\u003e\n\u003cp\u003eOn the Christmas table, the pasta glows in red, green, and golden yellow, shaped into stars, little fir trees, and comets with tails. No two plates look the same because the shapes tumble together in a colorful mix. Adults secretly enjoy it too, even if they don’t always admit it.\u003c\/p\u003e\n\u003cp\u003eTomato powder is added to the red dough, spinach powder to the green, and the light-colored ones remain natural from the egg. No artificial dyes, just what nature provides. The bronze dies give the shapes their fine, rough surface, which helps the sauce stick.\u003c\/p\u003e\n\u003cp\u003eThe dough contains 35 percent fresh egg and durum wheat semolina, as with all Schaut pasta. After 10 to 12 minutes, the shapes are cooked through while remaining firm, hearty, and festively colorful without ever getting mushy. Each shape is individually extruded through the bronze die, which is evident in these little stars and fir trees.\u003c\/p\u003e\n\n\u003ch3\u003eA little bit of Christmas on the plate\u003c\/h3\u003e\n\u003cp\u003eChristmas pasta is for those days when the meal deserves to be a little festive. Whether on the children’s table on Christmas Eve, as a side dish for the feast, or as a small gift during Advent. Whether you serve it for a feast or hide it as a surprise, it brings color into the dark season.\u003c\/p\u003e\n\u003cp\u003eThe colorful shapes don’t need a heavy sauce; they are the eye-catcher themselves. A little melted butter with nutmeg, grated cheese, or a light \u003ca href=\"\/en\/products\/schaut-tomatensosse-300g\"\u003etomato sauce\u003c\/a\u003e is perfectly sufficient. Children often fish the stars out of the pot before they are even served. Just imagine the little ones at the table searching for their favorite star—that’s part of the holiday tradition.\u003c\/p\u003e\n\u003cp\u003eAs an edible Advent gift, the pasta is just as delightful in a package as it is on the plate. Those giving gifts often like to add the \u003ca href=\"\/en\/products\/schaut-bunte-gluecksnudeln-300g\"\u003ecolorful lucky pasta\u003c\/a\u003e for the new year. Simply put a few varieties together, tie a ribbon around them, and the gift is ready. A 300-gram pack is enough for two to three servings, turning a simple pasta dish into a small celebration.\u003c\/p\u003e\n\n\u003ch3\u003eHand-extruded in Andelfingen\u003c\/h3\u003e\n\u003cp\u003eIn the small pasta factory, Brigitte Schaut extrudes the dough through bronze dies—natural, red, and green—until stars, fir trees, and comets emerge. The family has been making pasta here since 1993, starting with eggs from their own farm in a garage they had converted on the fly.\u003c\/p\u003e\n\u003cp\u003eFrom these small beginnings, it grew into a factory with a \"transparent\" production area, where the third generation is now at work. In 2013, an extension with its own sauce kitchen was added. The dough dries slowly, depending on the weather, following the motto \"Time for something special\"; the family makes over twenty types of pasta this way.\u003c\/p\u003e\n\u003cp\u003eThe eggs come from the nearby Untermarchtal monastery, and the durum wheat semolina comes from France because it makes the pasta heartier. In addition to the Christmas pasta, you will find other \u003ca href=\"\/en\/collections\/schaut-nudeln\"\u003eSchaut pasta specialties\u003c\/a\u003e and more \u003ca href=\"\/en\/collections\/pasta\"\u003efresh pasta\u003c\/a\u003e in our shop. It’s a piece of Swabia for your Christmas table. That’s what anticipation tastes like.\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071168012622,"sku":"040SCH015","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Schaut-Frohes-Fest-v.jpg?v=1750978766"},{"product_id":"pasta-filotea-linguine-aglio-250g","title":"Linguine Aglio","description":"\u003ch2\u003eLinguine Aglio – Egg Pasta from Filotea with Garlic and Parsley\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLinguine Aglio e Prezzemolo\u003c\/strong\u003e from \u003cstrong\u003ePasta Filotea\u003c\/strong\u003e are traditional Italian egg ribbon pasta, flavored with garlic and parsley. Wonderfully tender linguine with a cooking time of only 4 minutes – better than many fresh pasta. Filotea uses the traditional recipe and only Italian raw ingredients, such as durum wheat semolina from an old local variety, fresh eggs, and 00 wheat flour, for these linguine. Every phase of the production process at Filotea is given maximum care and attention. The Linguine Aglio are flavored with garlic and parsley, making them truly hearty Italian.\u003c\/p\u003e\n\u003cp\u003eLinguine is a very narrow pasta shape, very similar to classic spaghetti, but has a flat instead of a round shape. Made according to the ancient recipe of Marche, they have a very porous surface thanks to the bronze drawing. A detail that guarantees them an excellent ability to absorb sauces.\u003c\/p\u003e\n\u003ch3\u003eFilotea Linguine – Traditional Pasta\u003c\/h3\u003e\n\u003cp\u003eCooking Filotea pasta is like a little trip to Italy! Egg pasta made according to old tradition, handcrafted with authentic ingredients. The manufactory was born from the desire to make pasta as it once was. Constantly searching for the most authentic taste to obtain a unique product with exceptional characteristics. The selection of flour, the careful selection of durum wheat semolina, and the freshest eggs is the kind of Italian tradition at Filotea that should be continued every day with ever new passion.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071211430222,"sku":"040FIL0161","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-linguine-aglio-knoblauch-250g-neu.jpg?v=1750980058"},{"product_id":"good-hair-day-pasta-tagliatelle-al-tartufo","title":"Tagliatelle with truffle","description":"\u003ch2\u003eGood Hair Day Pasta – Fettuccine al Tartufo – 250g \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGood Hair Day Pasta Tagliatelle al tartufo\u003c\/strong\u003e, refined with summer truffles and porcini mushrooms, are authentic Italian pasta. Made traditionally – packaged modernly. They taste wonderfully earthy of truffles and porcini mushrooms and pair well with tomato as well as cream sauces, mushroom ragout, or goulash.\u003c\/p\u003e\n\u003ch3\u003eGood Hair Day Pasta – Truffle Pasta from Italy \u003c\/h3\u003e\n\u003cp\u003eWhy not package the best pasta in an original way? That's how the idea for Good Day Hair Pasta came about. With the charming illustration, Greenomic humorously pokes fun at the bad hair day, which every woman knows, and the pasta becomes the star.\u003c\/p\u003e\n\u003cp\u003eOriginal Italian pasta, made in Umbria using the traditional \"al bronzo\" bronze drawing method. In this production step, the fresh pasta dough made from durum wheat semolina and egg is pressed through a bronze die. This gives the pasta a rough surface that, after cooking, allows sauces such as tomato sugo, bolognese, arrabbiata, or carbonara to adhere better. The Good Hair Day Pasta retains its pleasant firm bite. This way, you can conjure up a delicious meal in just a few minutes. And the bad hair day quickly becomes an insignificant side note.\u003c\/p\u003e\n\u003cp\u003eNote: We primarily sell good food. Even if the packaging is beautiful, it's the contents that matter. Slightly dented packaging, which cannot always be avoided during transport by the parcel service, will not be accepted as a complaint, provided that the contents have not lost their purpose of providing a good meal. The packaging is merely a secondary service.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071219261774,"sku":"045GRN3105","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-tagliatelle-al-tartufo.jpg?v=1750980356"},{"product_id":"good-hair-day-pasta-spaghetti-aglio-e-peperoncino","title":"Spaghetti with garlic and chili","description":"\u003ch2\u003eGood Hair Day Pasta – Spaghetti aglio e peperoncino – 500g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGood Hair Day Pasta Spaghetti aglio e peperoncino\u003c\/strong\u003e, here the red spaghetti refined with garlic and chili peppers, are original Italian spaghetti made from durum wheat semolina. Traditionally produced - with modern packaging. They taste nicely spicy and go well with tomato sugo, Bolognese, or white wine sauce with green asparagus and melted tomatoes.\u003c\/p\u003e\n\u003ch3\u003eGood Hair Day Pasta – Spaghetti from Italy\u003c\/h3\u003e\n\u003cp\u003eWhy not package the best pasta in an original way for once? That's how the idea for Good Day Hair Pasta came about. With the appealing illustration, Greenomic humorously takes on the bad hair day, which every woman knows, and the pasta becomes the star.\u003c\/p\u003e\n\u003cp\u003eOriginal Italian spaghetti, produced in Umbria using the traditional \"al bronzo\" bronze process. In this production step, the fresh pasta dough made from durum wheat semolina and egg is pressed through a bronze die. This gives the pasta a rough surface, which, after cooking, allows sauces like tomato sugo, Bolognese, Arrabiata, or even Carbonara to adhere better to it. The Good Hair Day Pasta retains its pleasant firm texture. This way, you can conjure up a delicious meal on the table in just a few minutes. And the bad hair day quickly becomes an insignificant side issue.\u003c\/p\u003e\n\u003cp\u003eNote: We primarily sell good food. Even if the packaging is beautiful, it's the contents that matter. Slightly dented packaging, which cannot be fundamentally avoided during shipping by parcel service, will not be accepted as a complaint, provided that the contents have not lost their purpose, which is a good meal. The packaging is merely a secondary service.\u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"500 g","offer_id":53071219523918,"sku":"045GRN3102","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-spaghetti-al-peperoncino.jpg?v=1750980369"},{"product_id":"good-hair-day-pasta-spaghetti-al-seppia","title":"Squid ink pasta","description":"\u003ch2\u003eGood Hair Day Pasta – Spaghetti al seppia – 500g [ORGANIC]\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eGood Hair Day Pasta\u003c\/strong\u003e \u003cstrong\u003eSpaghetti al seppia\u003c\/strong\u003e, black spaghetti colored with real squid ink, are original Italian organic spaghetti. Traditionally made - with modern packaging. Tastes great with seafood and vegetable sauces.\u003c\/p\u003e\n\u003ch3\u003eGood Hair Day Pasta – Organic Pasta from Italy \u003c\/h3\u003e\n\u003cp\u003eWhy not package the best pasta in an original way? That's how the idea for Good Day Hair Pasta was born. With its charming illustration, Greenomic humorously pokes fun at the \"bad hair day\" that almost every woman knows, making the pasta the star.\u003c\/p\u003e\n\u003cp\u003eOriginal Italian organic spaghetti, produced in Umbria using the traditional \"al bronzo\" bronze drawing method. In this production step, the fresh pasta dough made from durum wheat semolina and egg is pressed through a bronze die. This gives the pasta a rough surface that allows sauces like tomato sugo, bolognese, arrabiata, or even carbonara to adhere better to it after cooking. The Good Hair Day Pasta retains its pleasant firm bite. This way, you can conjure up a delicious meal in just a few minutes. And the bad hair day quickly becomes an insignificant side issue.\u003c\/p\u003e\n\u003cp\u003eNote: Our primary focus is selling good food. Even if the packaging is beautiful, it's the content that matters. Slightly dented packaging, which cannot fundamentally be avoided during transport by parcel service, will not be accepted as a complaint as long as the content has not lost its purpose of being a good meal. The packaging is merely an ancillary service.\u003c\/p\u003e\u003cp\u003e*ORGANIC control number: DE-ÖKO-022 EU Agriculture\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Greenomic Delikatessen","offers":[{"title":"500 g","offer_id":53071219589454,"sku":"045GRN3103","price":7.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-spaghetti-al-seppia.jpg?v=1750980372"},{"product_id":"pasta-filotea-fettuccine-al-limone-250g","title":"Fettuccine with Lemon","description":"\u003ch2\u003eFettuccine al Limone - Egg Pasta with Lemon by Filotea\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFettuccine al Limone\u003c\/strong\u003e by \u003cstrong\u003ePasta Filotea\u003c\/strong\u003e are traditional Italian egg noodles flavored with lemon juice. Wonderfully delicate fettuccine that cook in just 5 minutes – better than many fresh pasta. Filotea uses a traditional recipe with many fresh eggs and no added water. Only Italian ingredients are used in these fettuccine. Maximum care and attention are given to every phase of the production process at Pasta Filotea.\u003c\/p\u003e\n\u003cp\u003eFettuccine al Limone are the fresh summer variation of the popular ribbon noodle shape. The lemon pasta goes great with chicken dishes or sauces with fish, such as salmon or mussels.\u003c\/p\u003e\n\u003ch3\u003eFilotea – traditional pasta\u003c\/h3\u003e\n\u003cp\u003eCooking Filotea pasta is like a small trip to Italy! Egg pasta made according to old tradition, handcrafted with authentic ingredients. The manufactory was born from the desire to make pasta as it once was. Constantly searching for the most authentic taste to obtain a unique product with exceptional characteristics. The selection of flour, the careful selection of durum wheat semolina, and the freshest eggs is the kind of Italian tradition at Filotea that should be continued every day with ever-new passion.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071225258318,"sku":"040FIL0240","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-fettuccine-limone.jpg?v=1750980593"},{"product_id":"tartuflanghe-trueffelnudeln-tartufissima-n-18-250g","title":"Truffle Pasta Tartufissima N° 18","description":"\u003ch2 id=\"speakable-headline\"\u003eTartufissima N° 18 Truffle Pasta, the award-winning pasta\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eTartufissima truffle pasta by Tartuflanghe is a paper-thin egg ribbon pasta with 7 percent real black summer truffle in the dough – awarded best new product in New York in 1992. Ready in 3 to 4 minutes, serves 4 portions.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eTartufissima N° 18 truffle pasta\u003c\/strong\u003e by Tartuflanghe is the company's most famous pasta: paper-thin egg tagliolini with 7 percent real black summer truffle (Tuber aestivum) incorporated into the dough, rounded off with flavoring – not just sprinkled on, but woven throughout. In 1992, Tartufissima was named best new product of the year at the Fancy Food Show in New York.\u003c\/p\u003e\n\n\u003ch3\u003eThe truffle is in the dough, not on the label\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes this pasta special is its construction: the summer truffle is incorporated into the egg dough itself – 7 percent real tuber, visible as fine dark specks in every noodle. This ensures every forkful tastes like truffle, from the first bite to the last, without the need for expensive shaving at the table.\u003c\/p\u003e\n\n\u003cp\u003eThe tagliolini are intentionally kept paper-thin: the finer the noodle, the greater the surface area, and the more aroma reaches the palate. They are ready after just 3 to 4 minutes in salted water – it’s hard to get a feast on the table any faster. The number 18 in the name refers to the company's signature cut: narrow enough for elegance, wide enough to carry butter and sauce.\u003c\/p\u003e\n\n\u003ch3\u003eWith butter, Parmesan, and minimal effort\u003c\/h3\u003e\n\n\u003cp\u003eThe best preparation is the simplest: boil the tagliolini, toss in good butter, bind with a little Parmesan and a ladle of pasta water – and you have a plate that tastes like Alba. If you like, top it with a fried egg or drizzle a thread of truffle oil over it; you really don’t need anything more.\u003c\/p\u003e\n\n\u003cp\u003eThere is still room for variation: a light cream sauce with a hint of nutmeg complements the truffle aroma, sautéed mushrooms enhance the earthy notes, and a few sage leaves in brown butter bring autumn to the plate. Just keep strong tomato sauces away – they overpower what is meant to shine quietly here.\u003c\/p\u003e\n\n\u003cp\u003eThe 250-gram pack is generous and serves 4 portions – ideal for spontaneous guests who deserve a feast. Tartufissima is also an excellent gift: pasta with a history, an award, and visible truffle speaks for itself at the table. The perfect companion product is truffle butter – together, they create the fastest truffle menu in the world.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Montanaro family’s workshop in Alba\u003c\/h3\u003e\n\n\u003cp\u003eTartufissima was invented by the Montanaro family: Domenica Bertolusso and Beppe Montanaro began trading fresh truffles in 1968, and in 1975 they founded Tartuflanghe in Piobesi d'Alba – today, their children, Stefania and Paolo, lead the second-generation business. The 1992 New York award then made the truffle pasta internationally famous.\u003c\/p\u003e\n\n\u003cp\u003eTo this day, the pasta is crafted in Piedmont using eggs, durum wheat semolina, and real tuber – a recipe that has stood the test of time for over 30 years, calmly outlasting imitators. Once you have eaten the original, you will understand the difference from the first forkful.\u003c\/p\u003e\n\n\u003cp\u003eYou can find more Italian pasta craftsmanship at \u003ca href=\"\/en\/collections\/filotea-pasta\"\u003eFilotea\u003c\/a\u003e from the Marche region, and our entire truffle assortment on our \u003ca href=\"\/en\/collections\/tartuflanghe\"\u003eTartuflanghe\u003c\/a\u003e page. Alba for your dinner menu – in 4 minutes, promised!\u003c\/p\u003e\n","brand":"TartufLanghe","offers":[{"title":"250 g","offer_id":53071235088718,"sku":"040WIL3896","price":16.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/Tartuflanghe-Trueffelnudeln-Tartufissima-Nr-18-v.jpg?v=1750980766"},{"product_id":"pasta-filotea-trueffelnudeln-250g","title":"Truffle pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eTruffle pasta by Filotea, the noble fettuccine with black truffle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFilotea's truffle pasta is Fettuccine al Tartufo, Italian egg ribbons with black truffle in the dough, bronze-drawn and carefully dried. Noble for cream sauces, beef, or steak, completely free of artificial flavoring.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eThose looking for \u003cstrong\u003etruffle pasta\u003c\/strong\u003e usually mean exactly this combination: a classic egg ribbon noodle, refined with real black truffle. This \u003cstrong\u003etruffle pasta\u003c\/strong\u003e by Filotea, officially Fettuccine al Tartufo, is rolled from fresh eggs, durum wheat semolina, a small portion of Tipo 00 wheat flour, and truffle pieces, made at the manufactory in Ancona in the Marche region. No truffle oil, but the mushroom itself inside the dough.\u003c\/p\u003e\n\n\u003ch3\u003eEarthy, noble, with a delicate truffle aroma\u003c\/h3\u003e\n\u003cp\u003eAs soon as you open the package, the typical, earthy scent that only real truffles provide rises up – no artificial aroma comes close. Small dark flecks appear in the dough itself, visible proof of the real content.\u003c\/p\u003e\n\u003cp\u003eAs with every Filotea noodle, the bronze die-cutting ensures a rough, porous surface. Earthy, noble, aromatic – this is the exact texture needed so that a fine cream sauce clings to the noodle instead of simply sliding off.\u003c\/p\u003e\n\u003cp\u003eYou can recognize the quality even before cooking: Real truffle pieces are distributed irregularly in the dough, whereas cheap mass-produced goods usually show only uniformly colored aroma. After 5 minutes in salted water, the truffle pasta is al dente and ready for the sauce.\u003c\/p\u003e\n\u003cp\u003eBlack truffle tastes milder and earthier than its white relative, which is more often shaved raw over finished dishes – it is therefore better suited for the dough because it loses none of its aroma even during short cooking times.\u003c\/p\u003e\n\n\u003ch3\u003eFor cream sauce, steak, and mushroom dishes\u003c\/h3\u003e\n\u003cp\u003eTruffle pasta demands partners that do not overpower it: a simple cream sauce with some Parmesan, a tender beef fillet, or fried mushrooms let the truffle take center stage. Overly spiced sauces would only mask the delicate aroma.\u003c\/p\u003e\n\u003cp\u003eBrown butter, some Parmesan, and freshly shaved truffle on top; these truffle noodles need nothing more. Those looking for a heartier alternative can combine the classic \u003ca href=\"\/en\/products\/pasta-filotea-tagliatelle-250g\"\u003etagliatelle\u003c\/a\u003e from the same house with the savory \u003ca href=\"\/en\/products\/filotea-sugo-al-rag-280g\"\u003eSugo al Ragù\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis truffle noodle also looks good with simple mashed potatoes or as a side dish for pot roast, precisely because it brings enough flavor on its own to get by without a heavy sauce.\u003c\/p\u003e\n\n\u003ch3\u003eTwo friends, one idea, born in Ancona in 2005\u003c\/h3\u003e\n\u003cp\u003ePietro Giugliarelli and Francesco Severoni founded Filotea in 2005 because, as Francesco Severoni still likes to tell it, they believed that pasta should be made by hand again instead of on an assembly line.\u003c\/p\u003e\n\u003cp\u003eThe first noodles were made in a tiny cellar room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at a low temperature before it goes into the 250 g package – for the truffle pasta, real truffle pieces go directly into the dough, not as oil or extract on top.\u003c\/p\u003e\n\u003cp\u003eAnyone who wants to buy truffle pasta often quickly realizes: The difference between real truffle and artificial aroma becomes apparent at the latest with the first bite, as the latter fades after just a few minutes on the plate.\u003c\/p\u003e\n\n\u003ch3\u003eBrown butter and Parmesan, nothing more\u003c\/h3\u003e\n\u003cp\u003eBoil for 5 minutes in plenty of salted water, drain, and mix with brown butter and Parmesan; this truffle pasta needs no further sauce. If you would like to discover other noble shapes from the range, you will also find classic and spicy ribbon noodles for every occasion in the \u003ca href=\"\/en\/collections\/filotea-pasta\"\u003eFilotea collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071251341646,"sku":"040FIL0241","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/filotea-trueffelnudeln-fettuccine-al-tartufo.jpg?v=1750981108"},{"product_id":"pasta-filotea-fettuccine-al-peperoncino-250g","title":"Chili Fettuccine","description":"\u003ch2 id=\"speakable-headline\"\u003eFettuccine al Peperoncino by Filotea, spicy pasta with chili in the dough\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eFettuccine al Peperoncino from Filotea are Italian egg ribbons with chili in the dough, bronze-drawn and gently dried. Spicy pasta for crispy fried meat, vegetables, or a simple garlic sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eIf you are looking for \u003cstrong\u003espicy pasta\u003c\/strong\u003e that already carries its heat in the dough, you have found it with these Fettuccine. These \u003cstrong\u003espicy noodles\u003c\/strong\u003e from Filotea, Fettuccine al Peperoncino, are rolled from fresh eggs, durum wheat semolina, a small portion of Tipo 00 wheat flour, and chili, produced at the manufactory in Ancona in the Marche region. The heat is in the pasta dough itself, not just in the sauce.\u003c\/p\u003e\n\n\u003ch3\u003eFiery, spicy, with a noticeable afterburn\u003c\/h3\u003e\n\u003cp\u003eThe chili flakes in the dough ensure a consistent, pleasant spiciness that only truly unfolds after a few bites, rather than exploding on the tongue immediately. Anyone who likes peperoncino knows this slow afterburn.\u003c\/p\u003e\n\u003cp\u003eWith these Fettuccine, the bronze-drawing process also ensures a rough, porous surface. Fiery, spicy, textured – the spicy note adheres to the pasta instead of disappearing into the water during cooking.\u003c\/p\u003e\n\u003cp\u003eYou can identify the spice even before cooking by the small red dots in the dough, distributed like pepper in a pastry. After 5 minutes in salted water, the pasta is al dente, and the heat remains surprisingly stable.\u003c\/p\u003e\n\u003cp\u003eHow spicy a noodle actually tastes in the end depends heavily on the amount of chili used – at Filotea, the dosage is chosen so that the spiciness remains present without completely overpowering the egg flavor of the pasta.\u003c\/p\u003e\n\n\u003ch3\u003eFor crispy fried meat, vegetables, and garlic\u003c\/h3\u003e\n\u003cp\u003eSpicy pasta like this calls for simple partners: crispy fried bacon, roasted zucchini, or a straightforward Aglio-e-Olio sauce with plenty of garlic are more than enough to create a well-rounded dish. Sauces that are too sweet would only dilute the heat.\u003c\/p\u003e\n\u003cp\u003eFor these Fettuccine al Peperoncino, olive oil, plenty of garlic, and quickly sautéed shrimp are all the dish needs. For those who prefer it milder, opt for the classic \u003ca href=\"\/en\/products\/pasta-filotea-fettuccine-250g\"\u003eFettuccine\u003c\/a\u003e from the same producer, or combine them with the spicy \u003ca href=\"\/en\/products\/filotea-sugo-peperoncino-280g\"\u003eSugo Peperoncino\u003c\/a\u003e for even more fire.\u003c\/p\u003e\n\u003cp\u003eThese Fettuccine also pair well with a simple tomato sauce with plenty of fresh basil, because the sweetness of the tomato creates a pleasant balance to the heat in the dough.\u003c\/p\u003e\n\n\u003ch3\u003eTwo friends, one idea, born in Ancona in 2005\u003c\/h3\u003e\n\u003cp\u003ePietro Giugliarelli and Francesco Severoni founded Filotea in 2005, as Pietro Giugliarelli likes to tell it to this day, out of the conviction that pasta should be created by hand again, rather than on an assembly line.\u003c\/p\u003e\n\u003cp\u003eThe first noodles were created in a tiny basement room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at low temperature before it goes into the 250g package – in the case of the spicy pasta, the chili goes directly into the dough, not just as flakes on top.\u003c\/p\u003e\n\u003cp\u003eAnyone who wants to buy spicy pasta frequently will quickly notice: this evenly distributed heat in the dough is more elaborate than a simple shot of chili oil over the finished sauce, but it is significantly more consistent in result.\u003c\/p\u003e\n\n\u003ch3\u003eOil, garlic, parsley, done\u003c\/h3\u003e\n\u003cp\u003eBoil for 5 minutes in plenty of salted water, drain, and mix with olive oil, garlic, and parsley – this spicy pasta needs nothing more. If you would like to discover further spicy shapes, you will also find classic and mild ribbon pasta for every occasion in the \u003ca href=\"\/en\/collections\/filotea-pasta\"\u003eFilotea collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071266513230,"sku":"040FIL0246","price":4.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-fettuccine-al-peperoncino-250g-neu.jpg?v=1750981642"},{"product_id":"good-hair-day-pasta-fettuccine-al-vino","title":"Fettuccine with wine","description":"\u003ch2 id=\"speakable-headline\"\u003eFettuccine al vino by Greenomic Delikatessen, deep red\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFettuccine al vino by Greenomic Delikatessen are deep red ribbon noodles from Italy, colored by wine and beetroot powder in the dough. Their rough, bronze-cut surface holds onto heavy braised sauces, and their flavor profile features a subtle, autumnal earthy note.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFettuccine al vino\u003c\/strong\u003e are red ribbon noodles from Greenomic Delikatessen, produced in Italy from durum wheat semolina, wine, and beetroot powder, and pressed through bronze dies. \"Fettuccia\" means \"little ribbon,\" and that is exactly how these thin strands sit in their nest—deep red with a rough surface.\u003c\/p\u003e\n\n\u003ch3\u003eDeep red in the nest, earthy in flavor\u003c\/h3\u003e\n\u003cp\u003eThe rich red color comes from two sources—the wine in the dough and the beetroot powder—and holds up even through the boiling process. On the plate, this color stands out against light sauces and green herbs without needing any artificial additives.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, the strands are heartier than light pasta, with an earthy sweetness from the beetroot and a fine acidic note from the wine in the background. The pressed surface remains matte and rough, allowing heavy sauces to cling to it instead of sliding off onto the rim of the plate.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with braised roasts, game ragouts, and dark mushroom sauces\u003c\/h3\u003e\n\u003cp\u003eRobust flavors call for robust pairings. A slowly braised beef ragout, game from the roasting pan, or a dark mushroom pan with thyme complement these ribbons without the color or flavor clashing.\u003c\/p\u003e\n\u003cp\u003eThe dish stands on its own even without meat. Butter with sage, a spoonful of ricotta, and grated cheese are enough when the pasta itself brings such character to the table. A sprinkle of chopped walnuts highlights the earthy side of the beetroot.\u003c\/p\u003e\n\u003cp\u003eCook the ribbons in plenty of salted water—about one liter of water and ten grams of salt per hundred grams of pasta—and remove them just before they are fully cooked. A ladle of cooking water helps bind the sauce, and a robust \u003ca href=\"\/en\/collections\/greenomic-delikatessen-sugo-nudelsossen\"\u003eSugo from Chef Francesco\u003c\/a\u003e saves you the effort of braising.\u003c\/p\u003e\n\n\u003ch3\u003e\"Al bronzo\" pressed for better sauce adherence\u003c\/h3\u003e\n\u003cp\u003eIn the bronze-die process, the dough passes through bronze plates instead of smooth Teflon, and the softer metal creates a fine, rough texture on the surface. This roughness is why \"al bronzo\" pasta catches significantly more of what is waiting in the pan.\u003c\/p\u003e\n\u003cp\u003eGreenomic Delikatessen has these ribbon noodles pressed in Italy using this traditional, slower method and then dried gently. The wine is incorporated into the dough instead of served in a glass, remaining present as both a color and a subtle, tangy note right up to the plate.\u003c\/p\u003e\n\u003cp\u003eBeetroot is added to the dough as a powder so the color remains stable without adding excess moisture, preventing it from bleeding during the drying process. Among root vegetables, it has the highest sugar content, which gives the pasta its mild sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eA nest that makes the table festive\u003c\/h3\u003e\n\u003cp\u003eFor a beautifully set table, you need little more than this color, a deep plate, and some shaved cheese on top. What usually requires effort is handled by the pasta itself, and guests notice the special touch before they even take their first bite.\u003c\/p\u003e\n\u003cp\u003eIn your pantry, these Fettuccine al vino are the secret weapon for unexpected guests, as they cook quickly and always look festive. Keep the box in a dry place and seal it well after opening so the thin strands do not break.\u003c\/p\u003e\n\u003cp\u003eOther shapes in the series can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection, and the perfect oil is available in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eolive oil selection\u003c\/a\u003e from Greenomic Delikatessen.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071318810958,"sku":"045GRN3012","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-fettucine-al-vino.jpg?v=1750981855"},{"product_id":"good-hair-day-pasta-fettuccine-al-basilico","title":"Fettuccine with basil","description":"\u003ch2 id=\"speakable-headline\"\u003eFettuccine al basilico by Greenomic Delikatessen, herbal green\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eFettuccine al basilico by Greenomic Delikatessen are green ribbons made from durum wheat semolina, with basil, spinach, and lemon juice worked into the dough. The color comes from the garden, and the herbal hue remains even on the plate. They pair perfectly with light meat, fish, and light sauces.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFettuccine al basilico\u003c\/strong\u003e are the green ribbons from the Good Hair Day range, which Greenomic Delikatessen has extruded through bronze dies in Italy. Two hundred and fifty grams are enough for two to three plates, and the lemon juice in the dough adds a bright touch to the green.\u003c\/p\u003e\n\n\u003ch3\u003eGreen from the garden, light in taste\u003c\/h3\u003e\n\u003cp\u003eWhen dry, the ribbons have a muted gray-green color that becomes more vibrant when cooked and stands out immediately on a white plate. The shade comes from basil and spinach that are ground into the dough, which is why it remains matte rather than neon.\u003c\/p\u003e\n\u003cp\u003eOn the palate, you first taste the wheat, followed by a subtle herbal note that is more reminiscent of a garden after the rain than a pesto. The lemon keeps everything lively and ensures that the green element does not feel heavy.\u003c\/p\u003e\n\u003cp\u003eBecause the flavor remains so understated, these ribbons demand a sauce that leaves them room to breathe. Heavy ragouts would mask the herbal tone, whereas butter, oil, and a little cheese bring it exactly where it belongs.\u003c\/p\u003e\n\n\u003ch3\u003ePairs with poultry, fish, and a light lemon sauce\u003c\/h3\u003e\n\u003cp\u003eA light sauce of cream, grated lemon zest, and a spoonful of pasta water is the quickest path to a well-rounded dish. Tender poultry, a zander fillet, or a few seared prawns sit well alongside them without interfering with the herbal note.\u003c\/p\u003e\n\u003cp\u003eDried ribbons cook faster than you might think, so taste them early and don't drain them just by guesswork. Plenty of salted water keeps the ribbons separate so they don't tangle in the pot.\u003c\/p\u003e\n\u003cp\u003eA spoonful of \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003epesto from Greenomic Delikatessen\u003c\/a\u003e brings the green flavors even further to the fore, while a drizzle of \u003ca href=\"\/en\/collections\/greenomic-delikatessen-olivenoel\"\u003eolive oil\u003c\/a\u003e and toasted pine nuts add texture. Mixed cold with tomato, mozzarella, and basil, they are ready for the buffet the next day.\u003c\/p\u003e\n\n\u003ch3\u003eFettuccia means narrow ribbon\u003c\/h3\u003e\n\u003cp\u003eThe name comes from \"fettuccia,\" meaning narrow ribbon, and describes exactly what is inside the box. In Rome, the ribbons are called this; in Emilia, the slightly wider relative is called tagliatelle, cut from the same rolled-out dough.\u003c\/p\u003e\n\u003cp\u003eColored doughs have been a part of festive court cuisine in Italy since the sixteenth century. Spinach was the obvious plant choice from the start because its green color withstands cooking.\u003c\/p\u003e\n\u003cp\u003eBasil adds an aroma that a pure spinach ribbon would lack, and Greenomic Delikatessen has both added to the dough together. The lemon juice stands by as the third ingredient, keeping the green side bright and fresh.\u003c\/p\u003e\n\n\u003ch3\u003eA summer plate that still looks great cold\u003c\/h3\u003e\n\u003cp\u003eOn warm evenings, these ribbons belong on the terrace, served with a bit of grated zest, good oil, and grilled vegetables. Because they neither stick together nor lose their color when cold, the bowl can be prepared in the afternoon. A few basil leaves added just before serving are all you need.\u003c\/p\u003e\n\u003cp\u003eThe remaining varieties can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e range by Greenomic Delikatessen, and you can find what else brings color to the pasta in the \u003ca href=\"\/en\/collections\/aromatisierte-pasta\"\u003eflavored pasta\u003c\/a\u003e section at nur Gutes.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"250 g","offer_id":53071318876494,"sku":"045GRN3013","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-fettucine-al-basilico.jpg?v=1750981859"},{"product_id":"pasta-filotea-schwarze-linguine-al-nero-di-seppia-250g","title":"black linguine with squid ink","description":"\u003ch2 id=\"speakable-headline\"\u003eBlack Linguine al Nero di Seppia by Filotea, black pasta with squid ink\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eThe black linguine from Filotea are Italian egg ribbons, colored with authentic squid ink, bronze-drawn, and slowly dried. Black pasta with a subtle salty sea aroma, ideal for fish and seafood.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003eWhen looking for \u003cstrong\u003eblack pasta\u003c\/strong\u003e, people usually mean this exact combination of appearance and sea-inspired flavor. These \u003cstrong\u003eblack noodles\u003c\/strong\u003e from Filotea, Linguine al Nero di Seppia, are rolled from fresh eggs, durum wheat semolina, a small portion of Type 00 wheat flour, and genuine squid ink, produced in the workshop in Ancona in the Marche region. No food coloring, but Nero di Seppia, the ink itself.\u003c\/p\u003e\n\n\u003ch3\u003eDeep black, salty, with a delicate sea aroma\u003c\/h3\u003e\n\u003cp\u003eThe ink does not just dye the dough black; it also provides a slightly salty undertone reminiscent of the sea, which you won't find in light-colored linguine. Anyone who has ever eaten fresh calamaretti will immediately recognize the connection.\u003c\/p\u003e\n\u003cp\u003eAs with every Filotea pasta, the bronze-drawing process ensures a rough, porous surface. Salty, robust, and oceanic – this very structure holds a seafood sauce in place instead of letting it simply slide off.\u003c\/p\u003e\n\u003cp\u003eYou can identify real squid ink by the rich, almost matte black color of the dough, while cheap imitators often only shimmer in grey or blue. After 4 minutes in salted water, the linguine is al dente, with the color remaining stable throughout.\u003c\/p\u003e\n\u003cp\u003eThe ink itself comes from the ink sac of the squid, a natural byproduct of processing that has always been used in Italian cuisine for risotto, sauces, and, of course, colored pasta.\u003c\/p\u003e\n\n\u003ch3\u003eFor tomato sauce, calamaretti, and seafood\u003c\/h3\u003e\n\u003cp\u003eBlack pasta like this demands partners from the sea: lightly seared calamaretti, shrimp in white wine, or a simple tomato sauce with garlic provide both the visual contrast and the matching flavor. Overly heavy cream sauces would only mask the delicate sea aroma.\u003c\/p\u003e\n\u003cp\u003eGarlic, chili, and fresh mussels in white wine are the obvious counterparts; some parsley added at the end completes the dish. If you prefer something more classic, opt for the light \u003ca href=\"\/en\/products\/pasta-filotea-linguine-250g\"\u003eLinguine\u003c\/a\u003e from the same producer, or combine the black pasta with the spicy \u003ca href=\"\/en\/products\/filotea-sugo-peperoncino-280g\"\u003eSugo Peperoncino\u003c\/a\u003e for more heat.\u003c\/p\u003e\n\u003cp\u003eThese noodles are also visually impressive: set on a light-colored plate with pink shrimp or yellow lemon zest, the contrast looks almost as if prepared for a feast, without any extra effort.\u003c\/p\u003e\n\n\u003ch3\u003eTwo friends, one idea, born in Ancona in 2005\u003c\/h3\u003e\n\u003cp\u003ePietro Giugliarelli and Francesco Severoni founded Filotea in 2005, as Pietro Giugliarelli still likes to recount, driven by the conviction that pasta should be crafted by hand rather than on an assembly line.\u003c\/p\u003e\n\u003cp\u003eThe first noodles were made in a tiny basement room in Sant'Elpidio a Mare; today, Filotea produces in the industrial area of Ancona and supplies customers in more than 50 countries. The dough is bronze-drawn and then dried for 24 hours at low temperatures before it goes into the 250g package – for the black pasta, the ink is added directly into the dough, not applied as a dye over the finished noodle.\u003c\/p\u003e\n\u003cp\u003eThose who want to buy black pasta frequently will quickly realize: authentic squid ink costs more than artificial coloring, but in exchange, it preserves the slightly salty flavor that mere looks alone cannot provide.\u003c\/p\u003e\n\n\u003ch3\u003eFour minutes, then immediately into the sauce\u003c\/h3\u003e\n\u003cp\u003eBoil for 4 minutes in plenty of salted water, drain, and mix immediately with the hot sauce. If you want to discover more robust varieties, you can also find classic and spicy ribbon pasta for every occasion in the \u003ca href=\"\/en\/collections\/filotea-eiernudeln\"\u003eFilotea egg pasta collection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071449227598,"sku":"040FIL0249","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/filotea-schwarze-linguine-al-nero-di-seppia.jpg?v=1750982001"},{"product_id":"good-hair-day-pasta-butterfly","title":"Butterfly 1960s","description":"\u003ch2 id=\"speakable-headline\"\u003eButterfly 1960's by Greenomic Delikatessen, colorful farfalle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eButterfly 1960's by Greenomic Delikatessen are colorful farfalle made from Italian durum wheat semolina, with colors derived from dried tomatoes, spinach, red chard, black carrots, and turmeric. The box's pattern is reminiscent of the late sixties, which explains the addition to the name.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eButterfly 1960's\u003c\/strong\u003e are the colorful butterfly-shaped noodles from the Good Hair Day range, produced in Italy for Greenomic Delikatessen. Five vegetables and spices color the durum wheat dough, which is pinched in the center to create its winged shape. They are intended for buffets, pasta salads, and children's tables.\u003c\/p\u003e\n\n\u003ch3\u003eYellow, green, and red from the vegetable patch\u003c\/h3\u003e\n\u003cp\u003eInside the box are butterflies in muted tones: a warm yellow from turmeric, a deep green from spinach, and a red that comes from tomato and chard. These colors are matte rather than bright because they come from dried plants, not a paint pot.\u003c\/p\u003e\n\u003cp\u003eThe flavor of the noodles remains subtle, tasting primarily of good durum wheat with a faint earthy hint of turmeric and carrot. After cooking, the colors shine brighter than in the dry box, and on a white plate, the portion looks instantly festive. If you use them cold later on, they will have the same effect on the table the next day.\u003c\/p\u003e\n\n\u003ch3\u003eFor buffets, salad bowls, and the kids' table\u003c\/h3\u003e\n\u003cp\u003eFarfalle require a little attention, as several layers of dough sit on top of each other in the pinched center and cook more slowly than the wings. Therefore, test a piece from the center toward the end of the cooking time and don't drain them too early. Plenty of salted water helps, as the wings otherwise tend to stick together. A spoonful of cooking water in the pan will help bind the sauce to the pasta later.\u003c\/p\u003e\n\u003cp\u003eA mild tomato sauce, a little butter with cheese, or a spoonful of \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003epesto from Greenomic Delikatessen\u003c\/a\u003e is all they need. As a salad with cucumber, bell pepper, mozzarella, and olive oil, they are a hit at any buffet, and because the shape grabs dressing well, the bowl rarely stays full for long.\u003c\/p\u003e\n\n\u003ch3\u003eWhere the butterfly gets its name\u003c\/h3\u003e\n\u003cp\u003eFarfalla means butterfly in Italian, and the shape has existed since the sixteenth century in the kitchens of Lombardy and Emilia. A rectangle is cut from a sheet of rolled-out dough, then grabbed in the middle and pressed together until the wings stand out. In some regions, the shape is also called \"strichetti,\" or small cuts, referring to the serrated edge.\u003c\/p\u003e\n\u003cp\u003eIn this series, the color comes from the vegetable patch: dried tomatoes, spinach, red chard, and black carrots are ground and added to the dough, along with turmeric for yellow. Greenomic Delikatessen has the series manufactured by an Italian producer specialized in colored doughs.\u003c\/p\u003e\n\n\u003ch3\u003eThe perfect gift for families\u003c\/h3\u003e\n\u003cp\u003eKeep the box on your shelf for when guests with children visit, as colorful noodles rarely lead to any complaints. As a gift, it doesn't need a ribbon—the pattern takes care of that. Stored in a cool, dark place, the unopened box will keep until the printed date.\u003c\/p\u003e\n\u003cp\u003eMore varieties can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection, and you can find other ways color is brought into pasta in our \u003ca href=\"\/en\/collections\/aromatisierte-pasta\"\u003eflavored pasta\u003c\/a\u003e section.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"500 g","offer_id":53071459189070,"sku":"030GRE3016","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-butterfly.jpg?v=1750982167"},{"product_id":"pasta-filotea-fettuccine-spinat-250g","title":"Fettuccine Spinach","description":"\u003ch2\u003eFettuccine Spinach – Egg Noodles with Spinach from Filotea\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFettuccine Spinach\u003c\/strong\u003e from \u003cstrong\u003ePasta Filotea\u003c\/strong\u003e are traditional Italian egg ribbon noodles flavored with spinach. Delightfully tender fettuccine that cooks in just 5 minutes – better than many fresh pasta varieties. Filotea uses a traditional recipe with many fresh eggs and no added water. Only Italian raw materials are used in these fettuccine. Maximum care and attention are dedicated to every phase of the production process at Pasta Filotea.\u003c\/p\u003e\n\u003cp\u003eFettuccine Spinach are the green variant of the popular ribbon noodle shape and pair wonderfully with chicken or fish dishes and aromatic tomato sauces.\u003c\/p\u003e\n\u003ch3\u003eFilotea – Pasta traditionale\u003c\/h3\u003e\n\u003cp\u003eCooking Filotea Pasta is like a small trip to Italy! Egg pasta made according to old tradition, handcrafted with authentic ingredients. The manufactory was born from the desire to make pasta as it once was. Constantly searching for the most authentic taste to create a unique product with exceptional characteristics. The selection of flour, the careful choice of durum wheat semolina, and the freshest eggs is the kind of Italian tradition at Filotea that should be continued every day with ever-renewed passion.\u003c\/p\u003e","brand":"Filotea Pasta","offers":[{"title":"250 g","offer_id":53071470330190,"sku":"040FIL0250","price":4.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/pasta-filotea-fettuccine-spinat-nudeln.jpg?v=1750982225"},{"product_id":"campofilone-linguine-al-tartufo","title":"Truffle Linguine","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine al Tartufo, fine ribbon pasta with white truffle\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLinguine al Tartufo from La Campofilone are flat egg noodles made from durum wheat semolina and eggs, with dough refined using Tuber Borchii Vitt., the small white truffle from the Marche region. No truffle oil, no artificial flavorings, just real truffle incorporated directly into the pasta dough.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eLinguine al Tartufo\u003c\/strong\u003e are truffle pasta made according to the classic Campofilone recipe: durum wheat semolina, fresh eggs, and finely chopped Tuber Borchii Vitt., a white truffle that grows in the forests of the Marche. The result is a pasta that smells of truffle even when raw, long before the pot is even boiling.\u003c\/p\u003e\n\n\u003ch3\u003eTuber Borchii Vitt., the small white truffle of the Marche\u003c\/h3\u003e\n\u003cp\u003eTuber Borchii Vitt., also known as Bianchetto or Marzuolo, is a close relative of the famous white truffle from Piedmont; it is milder in aroma, yet unmistakably earthy, savory, and nutty. It grows wild under oak and hazel bushes in the hills of the Marche, usually from the end of winter to spring, and is traditionally tracked down by \"trifulau,\" truffle hunters with trained dogs.\u003c\/p\u003e\n\u003cp\u003eIn Linguine al Tartufo, it is not sprinkled on afterward but incorporated directly into the dough, so that its aroma infuses every single noodle during cooking, not just the surface. You can recognize it the moment you open the package: a fine, earthy scent reminiscent of fresh mushrooms and autumn leaves, significantly more subtle than black truffle, but just as quickly filling the room.\u003c\/p\u003e\n\n\u003ch3\u003eSugo Alfredo or simply butter\u003c\/h3\u003e\n\u003cp\u003eTruffle pasta needs little accompaniment: melted butter, a little Parmesan, freshly ground pepper—nothing more. Those who prefer it creamier can whisk together a classic Sugo Alfredo made from butter, cream, and Parmesan and add the linguine directly into it.\u003c\/p\u003e\n\u003cp\u003eA pinch of \u003ca href=\"\/en\/products\/tartuflanghe-trueffelsalz-mit-weissem-trueffel-90g\"\u003etruffle salt with white truffle\u003c\/a\u003e over the finished dish doubles the aroma as a finishing touch without overloading the sauce. Those who prefer it plain can reach for the classic \u003ca href=\"\/en\/products\/campofilone-linguine-eiernudeln\"\u003eLinguine from La Campofilone\u003c\/a\u003e without truffle and season them themselves.\u003c\/p\u003e\n\n\u003ch3\u003eEnzo Rossi and the one exception from outside his own farm\u003c\/h3\u003e\n\u003cp\u003eAt La Campofilone, a clear rule has been in place under Enzo Rossi since 1998: only ingredients grown on their own fields in the provinces of Ascoli Piceno and Macerata go into the dough, along with durum wheat and eggs from free-range hens. The truffle is the only exception, as Enzo Rossi himself admits, because Tuber Borchii Vitt. cannot be cultivated, only found.\u003c\/p\u003e\n\u003cp\u003eIn 2009, the company was awarded the Good Egg Award for this by Compassion in World Farming, the most important international organization for animal welfare in agriculture. Hats off to them. The family business, based in the small coastal town of Campofilone since 1912, is now managed together with Enzo Rossi's wife and his daughters, Maria Vittoria and Federica.\u003c\/p\u003e\n\u003cp\u003eAfter cutting, the linguine are laid by hand onto folded sheets of paper with turned-up edges and dried on them for 20 to 48 hours at under 36 degrees—slowly enough that the truffle scent does not evaporate. In the \u003ca href=\"\/en\/collections\/la-campofilone-pasta-manufaktur\"\u003eentire La Campofilone assortment\u003c\/a\u003e, you will find other formats from the same workshop, both with and without truffle.\u003c\/p\u003e\n\n\u003ch3\u003eStraight to the table, while the truffle is fragrant\u003c\/h3\u003e\n\u003cp\u003eBoil the Linguine al Tartufo in plenty of salted water for 1 to 2 minutes, then drain well. Toss in a pan with melted butter, sprinkle generously with freshly shaved Parmesan, and serve immediately while the truffle scent is still rising. A glass of dry white wine from the Marche goes well with it; this dish needs nothing more, and if you like, you can round it off with a few drops of the best olive oil instead of extra butter.\u003c\/p\u003e","brand":"La Campofilone Pasta Manufaktur","offers":[{"title":"250 g","offer_id":53071500509518,"sku":"040CAM0010","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/campofilone-linguine-al-tratufo.jpg?v=1750982876"},{"product_id":"campofilone-spinat-fettuccine","title":"Spinach Fettuccine","description":"\u003ch2 id=\"speakable-headline\"\u003eGreen Spinach Fettuccine from Le Marche\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSpinach Fettuccine from La Campofilone are green egg pasta made from durum wheat semolina, eggs, and fresh spinach, cut into four-millimeter wide ribbons. No artificial coloring, just real spinach in the dough – the same artisanal tradition as the classic fettuccine, just green.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpinach Fettuccine\u003c\/strong\u003e, or \u003cem\u003eFettuccine agli Spinaci\u003c\/em\u003e in Italian, are green ribbon pasta that derive their color and a subtle, earthy flavor solely from the spinach folded into the dough. At La Campofilone, they are created using the same base recipe as all the pasta manufacturer’s egg noodles, with the addition of green spinach to the dough made from durum wheat semolina and egg.\u003c\/p\u003e\n\n\u003ch3\u003ePaglia e Fieno, straw and hay on one plate\u003c\/h3\u003e\n\u003cp\u003eIn Italy, a mixture of green and classic light ribbon pasta is called \u003cem\u003ePaglia e Fieno\u003c\/em\u003e, or \"straw and hay\" – a charming image for two colors on a single plate, which has been a staple in Northern Italian kitchens for generations.\u003c\/p\u003e\n\u003cp\u003eIf you would like to recreate this, simply combine the spinach fettuccine with the classic \u003ca href=\"\/en\/products\/campofilone-fettuccine-eiernudeln\"\u003efettuccine from La Campofilone\u003c\/a\u003e. Both require the same cooking time of 1 to 2 minutes and taste wonderful together in a cream sauce: savory, creamy, and earthy, with the delicate egg flavor that ties both varieties together.\u003c\/p\u003e\n\n\u003ch3\u003eSalmon, mushrooms, or a simple tomato sugo\u003c\/h3\u003e\n\u003cp\u003eSpinach fettuccine pair well with bold accompaniments: mushrooms and bacon tossed in cream, a savory tomato sugo, or strips of \u003ca href=\"\/en\/products\/fangst-frsk-laks-no-1-gegrillter-lachs\"\u003egrilled salmon from the Faroe Islands\u003c\/a\u003e, briefly folded through the hot sauce.\u003c\/p\u003e\n\u003cp\u003eThe cream sauce should be only lightly thickened and seasoned with plenty of black pepper and a touch of lemon zest, which highlights the earthy spinach flavor rather than masking it. That is all a green plate of pasta needs on a weekday, and if you like, a pinch of grated nutmeg rounds the whole thing off, just like in any good spinach béchamel.\u003c\/p\u003e\n\n\u003ch3\u003eEnzo Rossi and the color from his own garden\u003c\/h3\u003e\n\u003cp\u003eLa Campofilone bears the name of the small village on the Adriatic coast where egg pasta has been made since 1912. Since 1998, it has been managed by Enzo Rossi, who runs the business as a family operation with his wife and daughters, Maria Vittoria and Federica.\u003c\/p\u003e\n\u003cp\u003eFor all varieties, the same rule applies, as Enzo Rossi himself says: only what grows on their own farm goes into the dough. The durum wheat comes from their own fields in the provinces of Ascoli Piceno and Macerata—GMO-free and locally milled—and the eggs come from free-range hens with plenty of space and few birds per square meter.\u003c\/p\u003e\n\u003cp\u003eIn 2009, La Campofilone was recognized for this with the Good Egg Award from Compassion in World Farming, the most important international organization for animal welfare in agriculture. Hats off to that. The spinach also comes from the region; it is blanched briefly and mixed in, not used as a powder or concentrate.\u003c\/p\u003e\n\u003cp\u003eThis requires skilled hands: the freshly cut pasta is placed on folded paper sheets with edges turned up—a task traditionally reserved for the most experienced employees at La Campofilone. The actual drying process begins on these sheets, taking 20 to 48 hours at temperatures below 36 degrees Celsius. It is slow enough to ensure the green color does not fade and the aroma is preserved. In the \u003ca href=\"\/en\/collections\/la-campofilone-pasta-manufaktur\"\u003eentire La Campofilone range\u003c\/a\u003e, you will find even more egg pasta from the same workshop, both colored and classic.\u003c\/p\u003e\n\n\u003ch3\u003eMushrooms, butter, and freshly ground pepper\u003c\/h3\u003e\n\u003cp\u003eBoil the spinach fettuccine in plenty of salted water for 1 to 2 minutes, drain, and reserve a splash of the cooking water. Melt butter with a little garlic, sauté the mushrooms briefly, fold in the pasta, and sprinkle with Parmesan and freshly ground pepper. You are done with a dish that looks much more effort-intensive than it actually is, and that holds its own even on a Sunday table.\u003c\/p\u003e","brand":"La Campofilone Pasta Manufaktur","offers":[{"title":"250 g","offer_id":53071500673358,"sku":"040DAN0011","price":6.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/campofilone-spinat-fettuccine-agli-spinaci.jpg?v=1750982880"},{"product_id":"schaut-bunte-gluecksnudeln-300g","title":"Colorful Lucky Noodles","description":"\u003ch2\u003eColorful Lucky Noodles – from the Schaut Manufactory\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSchaut's colorful Lucky Noodles\u003c\/strong\u003e are still genuinely handmade. Schaut's clover-shaped noodles are made from natural, selected ingredients, some of which are home-grown, and plenty of fresh eggs. In the small noodle manufactory, Brigitte Schaut processes classic pasta dough and green dough with spinach powder through very special bronze molds, creating clover-shaped noodles that not only look great but also taste exceptionally good. These Swabian egg noodles are a wonderful gift idea for anyone who could use a little luck.\u003c\/p\u003e\n\u003ch3\u003eLucky Noodles – made with love\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eColorful noodles with fresh egg\u003c\/li\u003e\n\u003cli\u003eCooking time 10-12 minutes\u003c\/li\u003e\n\u003cli\u003emade from Swabian durum wheat semolina\u003c\/li\u003e\n\u003cli\u003ewith 35% fresh eggs\u003c\/li\u003e\n\u003cli\u003eNoodles make you lucky ;-)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSchaut – Goodness from the heart\u003c\/h3\u003e\n\u003cp\u003eThe roots of the Schaut Noodle Manufactory lie in agriculture, which is currently in its third generation. In 1993, Brigitte Schaut began processing eggs from her own farm into noodles. The garage was quickly converted into a noodle room. Soon after, the desire grew to pass on agricultural products directly from the farm.\u003c\/p\u003e\n\u003cp\u003eWhen the small shop in the entrance gained increasing recognition, the family decided to build a larger farm shop with production facilities. Consequently, the former pigsty was fundamentally rebuilt. After only one year, it became today's family manufactory with an adjoining shop.\u003c\/p\u003e\n\u003cp\u003eAnother construction project was then started in September 2013. An extension was added to the existing building, allowing for new storage possibilities and larger production premises. This extension also included a sauce kitchen for the delicious pasta sauces.\u003c\/p\u003e","brand":"Schaut Nudeln","offers":[{"title":"300 g","offer_id":53071547138382,"sku":"SW17392","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/schaut-bunte-gluecksnudeln-300g.jpg?v=1750983457"},{"product_id":"eggerhof-schuettelbrotnudeln-310g","title":"Shaking Bread Noodles","description":"\u003ch2 id=\"speakable-headline\"\u003eSchüttelbrot Pasta from Eggerhof with Caraway and Fennel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSchüttelbrot Pasta from Eggerhof are egg-based fettuccine incorporating ground South Tyrolean Schüttelbrot (crispbread). Along with the breadcrumbs, caraway, fennel, and the bread's sourdough infuse the pasta, providing a savory, slightly tangy flavor.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchüttelbrot Pasta\u003c\/strong\u003e is a unique South Tyrolean specialty from the Eggerhof range, created from two pantry staples of mountain farm cuisine: egg pasta and hard flatbread. The breadcrumbs make up a significant portion of the dough, transforming the pasta into a side dish that is flavorful on its own. The pack contains 310 grams.\u003c\/p\u003e\n\n\u003ch3\u003eCaraway, fennel, and a hearty bite\u003c\/h3\u003e\n\u003cp\u003eCaraway and fennel are the spices that give Schüttelbrot its character, and during cooking, they leach out of the dough into the water and back in again. Added to this is fenugreek, whose slightly bitter spice is familiar from South Tyrolean farmhouse bread.\u003c\/p\u003e\n\u003cp\u003eThe sourdough used to bake the bread adds a subtle acidity. It is so faint that you don't perceive it as \"sour,\" but rather as the reason why there is more flavor in this dough than in plain egg pasta.\u003c\/p\u003e\n\u003cp\u003eThe crumbs also provide the rustic texture that sets this variety apart from all others on the shelf. Despite the coarse crumb, the ribbons remain supple because the high egg content compensates, creating an interplay of soft and granular textures in the mouth.\u003c\/p\u003e\n\n\u003ch3\u003eSpeck, mountain cheese, and a robust game ragù\u003c\/h3\u003e\n\u003cp\u003eThis pasta stands up to hearty ingredients, just like the bread to which it owes its name. Diced speck in a pan, grated mountain cheese, and a few crispy fried onions make a mountain hut-style meal that doesn't need any additional sauce.\u003c\/p\u003e\n\u003cp\u003eRobust game sauces are the second obvious choice: the \u003ca href=\"\/en\/products\/eggerhof-hirsch-ragout-210g\"\u003evenison ragù\u003c\/a\u003e from Eggerhof comes from the same kitchen and, combined with the breadcrumbs in the dough, makes for a thoroughly alpine dish.\u003c\/p\u003e\n\u003cp\u003eFor those who prefer the speck already inside the pasta, go for the \u003ca href=\"\/en\/products\/eggerhof-suedtiroler-specknudeln-310g\"\u003eSouth Tyrolean Speck Pasta\u003c\/a\u003e; the rest of the pasta workshop's offerings can be found in the \u003ca href=\"\/en\/collections\/eggerhof-suedtirol-pasta\"\u003eEggerhof Pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eA bread that had to last until the next baking day\u003c\/h3\u003e\n\u003cp\u003eSchüttelbrot is made from a soft rye dough that is shaken by hand until it spreads out into a thin flatbread. It then dries out completely in the oven, becoming hard and keeping for months without molding.\u003c\/p\u003e\n\u003cp\u003eThat was exactly the point: on remote farms, baking only happened a few times a year, and the bread had to last until the next baking day. The flatbread was mentioned as early as 1610 in the Tyrolean bakers' regulations, though it had been eaten long before that.\u003c\/p\u003e\n\u003cp\u003eNo one at the time would have imagined that this emergency supply would one day become pasta. At Eggerhof, the crumbs are now kneaded with semolina and eggs, turning a pantry staple from one century into a product of the next.\u003c\/p\u003e\n\u003cp\u003eThe bread spices round things off: caraway, fennel, and fenugreek were used in the bread because they balanced the robust rye and kept the flatbread tasting fresh for months. In the pasta, they now play the same role.\u003c\/p\u003e\n\n\u003ch3\u003eCook al dente so the crumbs hold their shape\u003c\/h3\u003e\n\u003cp\u003eSeven minutes is enough, and it shouldn't be any longer: cooked too soft, the crumbs lose their structure and the dough becomes dull. Drain, immediately toss the ribbons in brown butter, and sprinkle with coarsely ground pepper. Stored tightly sealed in a dry, dark place, an opened pack will keep for months.\u003c\/p\u003e\n\u003cp\u003eIf you want to use the ribbons in soup, it is better to cook them separately and add them to the bowl only at the end. In the broth, the crumbs would continue to absorb liquid and lose their structure after just a few minutes.\u003c\/p\u003e\n","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071563850062,"sku":"040EGG0063","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-schuettelbrotnudeln.jpg?v=1750984047"},{"product_id":"eggerhof-suedtiroler-specknudeln-310g","title":"South Tyrolean Bacon Noodles","description":"\u003ch2 id=\"speakable-headline\"\u003eSouth Tyrolean Speck Pasta from Eggerhof with Speck in the Dough\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eSouth Tyrolean Speck Pasta from Eggerhof are ribbon noodles made from egg pasta dough, into which finely diced cured ham is incorporated. Salt, smoke, and juniper permeate the semolina during cooking, seasoning the tagliatelle from the inside out, long before any sauce is added.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSouth Tyrolean Speck Pasta\u003c\/strong\u003e are tagliatelle from Eggerhof in Aldino made from durum wheat semolina, fresh free-range eggs, parsley, and PGI South Tyrolean Speck. A small proportion of soft wheat flour makes the dough more supple than pure semolina could, and keeps the wide ribbons in shape during cooking. The package contains 310 grams.\u003c\/p\u003e\n\n\u003ch3\u003eSmoke, Salt, and Juniper in the Ribbon Noodle Dough\u003c\/h3\u003e\n\u003cp\u003eThe speck is present as fine cubes in the dough, not just as flavoring. While cooking, it releases its fat into the semolina, giving the ribbon noodle a seasoning that cannot be rinsed away.\u003c\/p\u003e\n\u003cp\u003eJuniper, pepper, and salt are part of the classic seasoning of the cured ham and move into the pasta with it. Parsley is also added, which remains visible as a green speck in the yellow dough and makes the smoky note seem a bit fresher.\u003c\/p\u003e\n\u003cp\u003eIn the mouth, you first encounter the soft, springy egg pasta, followed by the salty bite of the meat in individual spots. This alternation between mild and hearty makes the tagliatelle a pasta that constitutes a dish even without sauce.\u003c\/p\u003e\n\n\u003ch3\u003eBrown Butter, Gray Cheese, and a Game Ragu\u003c\/h3\u003e\n\u003cp\u003eTossed in brown butter and sprinkled with Parmesan, the ribbon noodle hardly needs any accompaniment, as it brings its own seasoning. A splash of dry white wine, reduced briefly, brings out the smoky note even more clearly.\u003c\/p\u003e\n\u003cp\u003eIt becomes heartier with gray cheese and fried onions in the style of a South Tyrolean alpine hut, or with a robust game ragu such as the \u003ca href=\"\/en\/products\/eggerhof-hirsch-ragout-210g\"\u003eVenison Ragout\u003c\/a\u003e from the same producer.\u003c\/p\u003e\n\u003cp\u003eThose looking for a second rustic variety will find it in the \u003ca href=\"\/en\/products\/eggerhof-schuettelbrotnudeln-310g\"\u003eSchüttelbrot (rye flatbread) noodles\u003c\/a\u003e; and what else the farm makes from semolina and egg is shown in the \u003ca href=\"\/en\/collections\/eggerhof-suedtirol-pasta\"\u003eEggerhof Pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003cp\u003eA cold pasta salad also works well, because the fat of the cured ham still carries flavor even when cooled. Shaved mountain cheese, pickled onions, and chives are enough for this; anything else would just mask the smoke.\u003c\/p\u003e\n\n\u003ch3\u003eTwenty-two Weeks of Maturation, Then Into the Dough\u003c\/h3\u003e\n\u003cp\u003eSouth Tyrolean Speck has carried a Protected Geographical Indication since 1996, which dictates how it is made: little salt, little smoke, plenty of cold mountain air. A side must age for at least twenty-two weeks before it can even be sold.\u003c\/p\u003e\n\u003cp\u003eThis aging period is the reason why a single spoonful of cubes characterizes the entire dough. Young, moist ham would become watery in the pasta dough, whereas the long-dried version releases its aroma in a concentrated form.\u003c\/p\u003e\n\u003cp\u003eThe Type 0 soft wheat flour in Eggerhof’s recipe is the second trick. Durum wheat semolina alone would produce a hearty but brittle dough that would let the speck cubes break out during rolling; the finer flour makes it stretchy enough to hold them firmly.\u003c\/p\u003e\n\u003cp\u003eAt Eggerhof in Aldino, the farms are situated at a good 1,200 meters, where the same dry cold that allows the cured ham to ripen prevails in winter. The speck and egg thus come from the same landscape, and the pasta brings both together.\u003c\/p\u003e\n\n\u003ch3\u003eSpeck Cubes in the Pan Enhance the Smoke\u003c\/h3\u003e\n\u003cp\u003eBoil the ribbon noodles for seven minutes in bubbling salted water and then toss them in a pan with brown butter. Briefly sautéed speck cubes and a ladle of pasta water further enhance the smoky aroma and bind the sauce. Stored in a dry, dark place, the package keeps for many months; once opened, it is best kept tightly sealed.\u003c\/p\u003e\n","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071563915598,"sku":"040EGG0062","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-suedtiroler-specknudeln.jpg?v=1750984050"},{"product_id":"eggerhof-latschen-bergkraeuter-nudeln-310g","title":"Dwarf Pine \u0026 Mountain Herb Noodles","description":"\u003ch2\u003eEggerhof Mountain Pine and Mountain Herb Pasta – when it needs to be special\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eEggerhof Mountain Pine and Mountain Herb Pasta\u003c\/strong\u003e are a true taste experience that brings the essence of the Alps to life in your kitchen. Made at the picturesque Eggerhof in Aldein, South Tyrol, these noodles embody the pure nature and tradition of the region. With fresh free-range eggs, selected durum wheat semolina, and a special blend of mountain herbs such as thyme, parsley, caraway, juniper, nettle, and Swiss stone pine, as well as mountain pine essence, these noodles come to the table when it needs to be special.\u003c\/p\u003e\n\u003cp\u003eLearn more about this pasta here and how you can prepare it into an unforgettable dish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean ribbon noodles\u003c\/li\u003e\n\u003cli\u003emade from 21% fresh free-range eggs\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eAlpine herbs and mountain pine essence\u003c\/li\u003e\n\u003cli\u003eCooking time: 7 minutes\u003c\/li\u003e\n\u003cli\u003eFettuccine with 4mm width\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCulinary experience from the Alps\u003c\/h3\u003e\n\u003cp\u003eWith Eggerhof Mountain Pine and Mountain Herb Pasta, you bring the spirit of the Alps into your kitchen. The combination of traditional production and natural ingredients ensures a special taste experience. The fresh free-range eggs and GMO-free durum wheat semolina are carefully selected to maximize the quality and taste of the noodles, which also impress with their authentic origin.\u003c\/p\u003e\n\u003cp\u003eNaturalness and Tradition\u003c\/p\u003e\n\u003cp\u003eThe Eggerhof places great emphasis on naturalness and tradition. By using high-quality, natural ingredients and consciously deciding against dyes and preservatives, Eggerhof noodles guarantee a pure taste experience. The blend of mountain herbs and mountain pine essence gives the noodles a special note that distinguishes them from conventional noodles.\u003c\/p\u003e\n\u003cp\u003eDiscover culinary diversity\u003c\/p\u003e\n\u003cp\u003eWith fresh tomatoes, garlic, and Parmesan for a light, aromatic dish. As a side dish to venison ragout, to perfectly complement the robust taste of the venison. With Alpine cheese and brown butter for a hearty, alpine taste experience.\u003c\/p\u003e\n\u003ch4\u003eWhy you will love this South Tyrolean pasta:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eUnique taste: The alpine blend of mountain herbs and mountain pine essence gives the noodles an unmistakable and intense taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHigh-quality ingredients: The use of fresh free-range eggs and GMO-free durum wheat semolina guarantees high quality and naturalness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal production: At the Eggerhof in South Tyrol, the noodles are lovingly and carefully handcrafted, which gives them a special quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Eggerhof Mountain Pine and Mountain Herb Pasta are more than just a side dish – they are an expression of alpine lifestyle and culinary excellence. They are an exquisite choice for gourmets who want to experience the taste of the Alps in their kitchen. Made in picturesque South Tyrol, these noodles combine traditional craftsmanship with the fine aromas of the mountains.\u003c\/p\u003e\n\u003cp\u003eEnjoy the incomparable combination of mountain herbs and mountain pine in the handmade noodles from Eggerhof - pure alpine dreams on your plate.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071563981134,"sku":"040EGG0061","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-latschen-bergkraeuter-nudeln.jpg?v=1750984053"},{"product_id":"eggerhof-steinpilznudeln-310g","title":"Porcini mushroom pasta","description":"\u003ch2\u003eEggerhof Porcini Mushroom Noodles - South Tyrolean Delicacy\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eEggerhof Porcini Mushroom Noodles\u003c\/strong\u003e offer an unparalleled taste experience directly from the South Tyrolean Alps. Produced in the picturesque surroundings of Aldein, they combine traditional craftsmanship with the purity and freshness of the mountain world. The noodles are made from high-quality ingredients: fresh free-range eggs and carefully selected porcini mushrooms, which give them their distinctive taste. They are not only a culinary highlight, but also a piece of South Tyrolean way of life that you can bring home.\u003c\/p\u003e\n\u003cp\u003eLearn everything you need to know about this pasta delicacy from South Tyrol and how you can prepare it into an unforgettable dish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean ribbon noodles\u003c\/li\u003e\n\u003cli\u003emade from 20% fresh free-range eggs\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eand porcini mushroom powder\u003c\/li\u003e\n\u003cli\u003eCooking time: 7 minutes\u003c\/li\u003e\n\u003cli\u003eTagliatelle with 8mm width\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePorcini Mushroom Noodles – A Taste Experience from the Mountains\u003c\/h3\u003e\n\u003cp\u003eThe Eggerhof Porcini Mushroom Noodles are the result of decades of experience and a deeply rooted passion for pasta art. Erich Gruber, a trained chef, places particular emphasis on the selection of high-quality ingredients. The Eggerhof is proud to have been the first producer in Italy to receive a license to make pasta from fresh eggs. The noodles contain exclusively free-range eggs and GMO-free durum wheat semolina, a commitment to sustainability and taste. By refraining from using colorants and preservatives, a pure product is created that brings the taste of the South Tyrolean mountains into your kitchen.\u003c\/p\u003e\n\u003cp\u003eUniqueness in every bite\u003c\/p\u003e\n\u003cp\u003eEggerhof Porcini Mushroom Noodles are more than just pasta; they are a culinary experience that touches the senses. The careful addition of porcini mushroom powder gives the noodles a depth and complexity that is unparalleled. These noodles offer an ideal base for creative and flavorful dishes that will delight family and friends. The mushroom tagliatelle are perfect for exquisite main courses or as a refined side dish and offer delicious combinations with Parmesan and brown butter, leek and walnuts, porcini mushrooms and arugula.\u003c\/p\u003e\n\u003cp\u003eSomething for everyone\u003c\/p\u003e\n\u003cp\u003eIn addition to the porcini mushroom noodles, the Eggerhof offers a variety of other pasta specialties, including variations with South Tyrolean bacon, mountain pine and alpine herbs, or even refined options such as noodles refined with South Tyrolean wine varieties. This variety allows you to integrate a piece of South Tyrolean cuisine into your everyday life and at the same time discover new taste worlds.\u003c\/p\u003e\n\u003ch4\u003eWhy you can't resist this pasta:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHigh-quality ingredients: Made from fresh free-range eggs and pure durum wheat semolina, these noodles offer incomparable quality and freshness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuality: The use of GMO-free durum wheat semolina and the absence of colorants and preservatives guarantee a natural taste experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUnique taste: Refined with noble porcini mushroom powder, this gives the ribbon noodles an intense, natural aroma that refines your dishes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eVersatile: Whether as a main course or a side dish, porcini mushroom noodles harmonize perfectly with a variety of sauces and ingredients, from wild ragouts to sauces with nuts, roasted onions and cheese, to delicate mushroom sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBring the taste of the Alps home\u003c\/h4\u003e\n\u003cp\u003eWith Eggerhof Porcini Mushroom Noodles, you are not only bringing a high-quality product into your kitchen, but also a piece of South Tyrolean food culture. Their authentic aromas and loving production make every meal a special moment of pleasure. Let yourself be inspired by the quality and taste of Eggerhof products and bring a piece of South Tyrol home to you. \u003c\/p\u003e\n\u003cp\u003eDiscover Eggerhof Porcini Mushroom Noodles: High-quality, traditionally made egg noodles with real porcini mushrooms from South Tyrol. An unparalleled taste experience awaits you!\u003c\/p\u003e\n\u003cp\u003eExpand your culinary experiences with Eggerhof Porcini Mushroom Noodles, a masterpiece of traditional craftsmanship and natural flavors directly from the heart of South Tyrol. These exquisite pasta delicacies promise a gourmet journey with every bite.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071564013902,"sku":"040EGG0060","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-steinpilznudeln.jpg?v=1750984055"},{"product_id":"eggerhof-spargel-bandnudeln-310g","title":"Asparagus Fettuccine","description":"\u003ch2\u003eThe Ultimate Temptation: Eggerhof Asparagus Tagliatelle\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eEggerhof Asparagus Tagliatelle\u003c\/strong\u003e are a culinary delight that captures the essence of South Tyrolean spring. These handcrafted noodles combine the delicate aroma of South Tyrolean asparagus from Terlan with the high quality of farm-fresh free-range eggs and the finest durum wheat semolina. Enriched with garlic, chives, and parsley, these tagliatelle turn every meal into a feast.\u003c\/p\u003e\n\u003cp\u003eHere we'll tell you a lot of interesting facts about this creative pasta variation and how you can prepare it into an unforgettable dish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean Tagliatelle\u003c\/li\u003e\n\u003cli\u003emade from 9% fresh free-range eggs\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eand 16% Margarete Terlaner Asparagus\u003c\/li\u003e\n\u003cli\u003eCooking time: 7 minutes\u003c\/li\u003e\n\u003cli\u003eTagliatelle with 8mm width\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEnjoyable Inspiration: Eggerhof Asparagus Tagliatelle\u003c\/h3\u003e\n\u003cp\u003eTradition meets Innovation\u003c\/p\u003e\n\u003cp\u003eEggerhof Asparagus Tagliatelle are the result of traditional South Tyrolean pasta art, combined with the desire to create something new. Each portion of these noodles brings the best of two worlds to the table: deep roots in regional cuisine and an openness to innovative taste experiences.\u003c\/p\u003e\n\u003cp\u003eA Tribute to Spring\u003c\/p\u003e\n\u003cp\u003eThe South Tyrolean asparagus, the main actor in these tagliatelle, stands for freshness and quality. Its delicate aroma, paired with the traditional pasta shape, makes every dish a celebration of spring.\u003c\/p\u003e\n\u003cp\u003eExperience Culinary Diversity\u003c\/p\u003e\n\u003cp\u003eEggerhof Asparagus Tagliatelle are not only a treat on their own. They can be wonderfully combined with various ingredients, be it seafood, creamy sauces, or hearty meat dishes. Their versatility inspires new creations and taste experiences again and again.\u003c\/p\u003e\n\u003ch4\u003eWhy you can't resist this pasta:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Ingredients: Only South Tyrolean asparagus, the best durum wheat semolina, and farm-fresh eggs are used in the production of these pasta, ensuring excellent quality and depth of flavor.\u003c\/li\u003e\n\u003cli\u003eFlavorful Refinement: The use of fresh South Tyrolean asparagus and carefully selected herbs like garlic, chives, and parsley gives these tagliatelle a distinctive, delicate aroma.\u003c\/li\u003e\n\u003cli\u003eVersatility in the kitchen: Ideal for dishes with smoked salmon or trout, spinach-mascarpone sauce, or with thinly sliced veal.\u003c\/li\u003e\n\u003cli\u003ePreparation Tips for Perfection: Cooking time: Approx. 7 minutes. For an optimal result, it is recommended to cook the tagliatelle al dente and then refine them with your favorite sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBring the Taste of Spring Home\u003c\/h4\u003e\n\u003cp\u003eEggerhof Asparagus Tagliatelle are not only a feast for the palate but also a feast for the eyes, enriching every table. Whether as part of a festive menu or as a quick yet flavorful meal during the week – these noodles promise enjoyment in every way.\u003c\/p\u003e\n\u003cp\u003eExcellent to combine with: Young spinach and mascarpone: For a creamy and fresh note. Roasted farmer's ham: For lovers of hearty aromas. Smoked salmon with parsley: For a touch of elegance.\u003c\/p\u003e\n\u003cp\u003eEggerhof Asparagus Tagliatelle are an excellent example of the quality and tradition of South Tyrolean pasta art. Their fine aromas and simple preparation make them a must in every kitchen.\u003c\/p\u003e\n\u003cp\u003eDiscover the unique taste of Eggerhof Asparagus Tagliatelle. Handcrafted pasta happiness from South Tyrol with asparagus in egg dough, ideal for refined dishes.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071564079438,"sku":"040EGG0045","price":4.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-spargel-bandnudeln.jpg?v=1750984058"},{"product_id":"eggerhof-zitrone-ingwer-bandnudeln-310g","title":"Lemon Ginger Noodles","description":"\u003ch2\u003eFine Lemon Noodles – Eggerhof Lemon-Ginger Pasta\u003c\/h2\u003e\n\u003cp\u003eWith the \u003cstrong\u003eEggerhof Lemon-Ginger Noodles\u003c\/strong\u003e, South Tyrolean \u003cstrong\u003elemon noodles\u003c\/strong\u003e, you bring the taste of summer into your home. The combination of the delicate scent of lemon and the spicy note of ginger awakens a longing for a sunny day in beautiful South Tyrol.\u003c\/p\u003e\n\u003cp\u003eHere you will learn interesting facts about this creative, summery pasta variation and how to conjure up a delicious dish from it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean tagliatelle\u003c\/li\u003e\n\u003cli\u003emade from 21% fresh free-range eggs\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eLemon oil and ginger\u003c\/li\u003e\n\u003cli\u003eCooking time: 7 minutes\u003c\/li\u003e\n\u003cli\u003eFettuccine with 4mm width\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Special Features of Eggerhof\u003c\/h3\u003e\n\u003cp\u003eOrigin and Production\u003c\/p\u003e\n\u003cp\u003eIn the heart of South Tyrol, at 1,200 meters above sea level, lies the Eggerhof, where Erich Gruber produces these extraordinary noodles with love and dedication. He was the first in Italy to receive a license to produce pasta with fresh eggs. Since then, happy free-range hens have provided the high-quality ingredients used in Eggerhof noodles.\u003c\/p\u003e\n\u003cp\u003eQuality Promise\u003c\/p\u003e\n\u003cp\u003eThe Eggerhof stands for tradition and quality. The free-range keeping of chickens as well as the use of GMO-free durum wheat semolina, and the absence of artificial colors and preservatives guarantee a product that not only tastes delicious but also meets the highest quality standards.\u003c\/p\u003e\n\u003cp\u003eLemon-Ginger Pasta – a Culinary Tip\u003c\/p\u003e\n\u003cp\u003eThe lemon-ginger egg tagliatelle are easy to prepare and are the perfect base for creative and tasty dishes. Whether classic with a hint of butter, in combination with delicate sauces that perfectly underline the unique taste of the noodles and the citrus scent, whether with smoked trout, young spinach or goat cheese, with green asparagus or poultry – these noodles are a real enrichment for any dish.\u003c\/p\u003e\n\u003ch4\u003eWhy you can't resist these lemon noodles:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eQuality from South Tyrol: Enjoy the pure quality of artisanal pasta, made from fresh free-range eggs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRefined Combination: Essential lemon oil and ginger give the pasta an incomparable, exotically fresh note.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNatural Ingredients: Free from artificial colors and preservatives for pure enjoyment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eVersatile: Perfect with fish, chicken or vegetables. A real pasta highlight.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003ePreparation tips for perfection: Cooking time: Approx. 7 minutes. For optimal results, it is recommended to cook the tagliatelle al dente and then refine them with your favorite sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBring the Taste of Summer Home\u003c\/h4\u003e\n\u003cp\u003eEggerhof Lemon-Ginger Noodles are not just a culinary delight, but a piece of South Tyrolean zest for life. Whether as part of a festive menu or as a quick yet flavorful meal during the week – these noodles promise enjoyment in every respect. The preparation of Eggerhof Lemon-Ginger Noodles is incredibly simple, but the result is impressive. Discover a culinary highlight directly from South Tyrol.\u003c\/p\u003e\n\u003cp\u003eThe combination of artisanal production, the use of fresh free-range eggs, and the addition of essential lemon oil and ginger makes these lemon noodles a special taste experience.\u003c\/p\u003e\n\u003cp\u003eEnjoy the tasty combination of fresh lemon and spicy ginger in these egg tagliatelle. Order Eggerhof Lemon Noodles with Ginger now and let yourself be seduced by the quality and uniqueness of this summery pasta at home.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071564177742,"sku":"040EGG0050","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-zitrone-ingwer-bandnudeln.png?v=1787842776"},{"product_id":"eggerhof-ondonelle-mit-lagrein-310g","title":"Ondonelle with Lagrein","description":"\u003ch2\u003eDiscover the Taste of South Tyrolean Red Wine Pasta – Eggerhof Ondonelle with Lagrein\u003c\/h2\u003e\n\u003cp\u003eEmbark on a culinary journey with \u003cstrong\u003eEggerhof Ondonelle with Lagrein\u003c\/strong\u003e red wine pasta. These artisan-crafted noodles combine tradition, high-quality ingredients, and the special aroma of South Tyrolean Lagrein red wine to create an unparalleled taste experience.\u003c\/p\u003e\n\u003cp\u003eHere you can learn interesting facts about this creative, vinophile pasta variation and how to conjure up a delicious dish with it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean ribbon noodles\u003c\/li\u003e\n\u003cli\u003eegg-free\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003e6% Lagrein DOC\u003c\/li\u003e\n\u003cli\u003eCooking time: 5 minutes\u003c\/li\u003e\n\u003cli\u003eOndonelle (from Onde = waves)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Specialties of Eggerhof\u003c\/h3\u003e\n\u003cp\u003eOrigin and Production\u003c\/p\u003e\n\u003cp\u003eIn the heart of South Tyrol, at an altitude of 1,200 meters, lies the Eggerhof, where Erich Gruber produces these extraordinary noodles with love and dedication. From field to plate, Eggerhof places great emphasis on sustainability and quality. The use of GMO-free, Italian durum wheat semolina and wine from an autochthonous grape variety underscores the commitment to naturalness and regionality.\u003c\/p\u003e\n\u003cp\u003eCulinary Delights with South Tyrolean Flair\u003c\/p\u003e\n\u003cp\u003eThe combination of fine durum wheat semolina and the unique note of Lagrein red wine gives these noodles a characteristic taste that enriches both rustic and refined dishes. Perfectly suited for preparation with fresh, seasonal ingredients to create an authentic South Tyrolean pasta dish.\u003c\/p\u003e\n\u003cp\u003eOndonelle with Lagrein – a culinary tip\u003c\/p\u003e\n\u003cp\u003eTurn every meal into a feast with these exquisite red wine noodles. Whether as a main course or a side dish, they bring a luxurious touch to your kitchen and delight both family and guests. They owe their name \"Ondonelle\" to their wavy, pretty shape.\u003c\/p\u003e\n\u003ch4\u003eWhy you can't resist these red wine noodles:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eQuality from South Tyrol: At an altitude of 1,200 meters, Erich Gruber crafts these pasta products with passion and craftsmanship, which gives them a special note.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRefined Combination: By refining with South Tyrolean Lagrein red wine, these noodles acquire a unique aroma that distinguishes them from conventional noodles and transports you directly to the vineyards of South Tyrol.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNatural Ingredients: Made from Italian durum wheat semolina, free from artificial colors and preservatives for pure enjoyment.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eVersatile: Perfect with dark meat, roasted vegetables, rendered bacon, aromatic tomatoes, and fresh arugula - a true pasta highlight.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003ePreparation Tips for Perfection: Cooking time: Approx. 5 minutes. 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A taste experience with South Tyrolean Lagrein, traditionally made and vegan.\u003c\/p\u003e\n\u003cp\u003eEnjoy Eggerhof Ondonelle with Lagrein, red wine pasta perfect for diverse, creative recipes, and bring a touch of luxury to your kitchen.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071564210510,"sku":"040EGG0078","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-ondonelle-mit-lagrein.jpg?v=1750984064"},{"product_id":"eggerhof-tomatenchili-bandnudeln-310g","title":"Tomato-Chilli Ribbon Pasta","description":"\u003ch2\u003eFiery Delights: Eggerhof Tomato-Chili Tagliatelle\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eEggerhof Tomato-Chili Tagliatelle\u003c\/strong\u003e offers a piquant taste experience from South Tyrol. Made from the finest ingredients, this artisanal pasta promises an unparalleled flavor. The tagliatelle pair particularly well with tomato-based sauces or a light garlic and olive oil sauce, which enhances the chili's heat.\u003c\/p\u003e\n\u003cp\u003eDiscover culinary perfection in the form of Eggerhof Tomato-Chili Tagliatelle, a culinary highlight that combines traditional South Tyrolean craftsmanship with a piquant note. Experience how these tagliatelle transform every meal into a fiery taste experience.\u003c\/p\u003e\n\u003cp\u003eHere you will learn interesting facts about this creative, spicy pasta variation and how to conjure up a delicious dish from it.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Tyrolean tagliatelle\u003c\/li\u003e\n\u003cli\u003emade with 20% fresh free-range eggs\u003c\/li\u003e\n\u003cli\u003eGMO-free durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eTomatoes, chili, beetroot\u003c\/li\u003e\n\u003cli\u003eCooking time: 7 minutes\u003c\/li\u003e\n\u003cli\u003eTaglierini with 2mm width\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe Eggerhof's Special Features\u003c\/h3\u003e\n\u003cp\u003eOrigin and Production\u003c\/p\u003e\n\u003cp\u003eThe basis for the unique quality of Eggerhof Tomato-Chili Tagliatelle is a careful selection of ingredients: durum wheat semolina, fresh free-range eggs (20%), double concentrated tomato paste (5%), chili (1%), as well as turmeric and beetroot. This combination ensures an intense taste and an appealing color.\u003c\/p\u003e\n\u003cp\u003eQuality Promise\u003c\/p\u003e\n\u003cp\u003eThe Eggerhof stands for tradition and quality. The free-range keeping of the chickens and the use of GMO-free durum wheat semolina, as well as the absence of artificial colors and preservatives, guarantee a product that not only tastes delicious but also meets the highest quality standards.\u003c\/p\u003e\n\u003cp\u003eTomato-Chili Pasta – a culinary tip\u003c\/p\u003e\n\u003cp\u003eThe versatility of Eggerhof Tomato-Chili Tagliatelle is evident in numerous creative serving suggestions. Combine the tagliatelle with fresh vegetables such as zucchini, eggplant, and mozzarella for a light summer dish. For lovers of Italian cuisine, the pasta is excellent as a base for an aromatic Arrabbiata. An exquisite choice is also the combination with seafood, where the chili's spiciness comes into its own particularly well. Together with spicy salami and sautéed onions for lovers of hearty dishes – these noodles perfectly complement a wide range of ingredients.\u003c\/p\u003e\n\u003ch4\u003eWhy you can't resist these spicy tomato-chili tagliatelle:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal Quality: Each noodle is carefully made according to traditional methods by Erich Gruber at 1,200 meters above sea level in South Tyrol. The use of fresh free-range eggs and GMO-free durum wheat semolina guarantees an incomparable taste experience without artificial colors or preservatives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eInnovative Flavor Combination: With a balanced mix of tomato paste and chili, refined with turmeric and beetroot, these tagliatelle offer a perfect balance between spicy heat and a fruity tomato note.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnimal Welfare and Environment in Focus: The Eggerhof relies on free-range farming for its chickens, which not only benefits animal welfare but also positively influences the quality of the eggs. The feed used is GMO-free and supports sustainable agriculture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eExperience a burst of flavor\u003c\/h4\u003e\n\u003cp\u003eEggerhof Tomato-Chili Tagliatelle, a piquant delight, is not only proof of the high art of pasta making in South Tyrol but also a flavor carrier that turns every dish into a fiery experience. Don't miss out on this culinary specialty and bring a piece of South Tyrolean lifestyle into your kitchen.\u003c\/p\u003e\n\u003cp\u003eDiscover the fiery world of Eggerhof Tomato-Chili Tagliatelle and let yourself be enchanted by the combination of tradition, quality, and taste. High-quality, artisanally made pasta from South Tyrol, perfect for lovers of spicy cuisine.\u003c\/p\u003e\n\u003cp\u003eExperience Eggerhof Tomato-Chili Tagliatelle: A unique combination of fresh ingredients and hot chilies for an unforgettable pasta experience from South Tyrol.\u003c\/p\u003e","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071564603726,"sku":"040EGG0046","price":4.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-tomaten-chilli-nudeln.jpg?v=1750984085"},{"product_id":"good-hair-day-pasta-barbarossa-penne-all-arrabbiata","title":"Barbarossa – Penne all'arrabbiata","description":"\u003ch2 id=\"speakable-headline\"\u003eBarbarossa Penne all'arrabbiata by Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eBarbarossa Penne all'arrabbiata by Greenomic Delikatessen are short tube pasta from Veneto, in which dried hot peppers are already incorporated into the dough. The deep ridges hold the sauce firmly, the bite remains firm, and the seasoning comes from the pasta itself.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBarbarossa Penne all'arrabbiata\u003c\/strong\u003e are ridged tube pasta from Greenomic Delikatessen in Veneto, whose dough consists of durum wheat semolina and 1.2 percent dried hot peppers. Arrabbiata means \"angry\" in Italian and describes the spiciness, which is already in the dough here before cooking.\u003c\/p\u003e\n\n\u003ch3\u003eWarm heat and ridges that hold the sauce\u003c\/h3\u003e\n\u003cp\u003eThe dried peppers are finely distributed throughout the dough and provide a seasoning that rises slowly, warming the mouth without overwhelming it. Those who eat the tubes plain with a good olive oil will taste the grain first and only then the red fruit.\u003c\/p\u003e\n\u003cp\u003eDeep, irregular ridges run along the surface, allowing every sauce to cling to them instead of pooling at the bottom of the plate. When cooked, the bite remains firm because the durum wheat semolina provides plenty of structure, holding its shape even after nine minutes in the water.\u003c\/p\u003e\n\u003cp\u003ePenne means \"feather\" and refers to a quill, as the ends are cut at an angle like a fountain pen. This edge increases the surface area for the sauce to adhere to and, at the same time, guides it into the interior of the short tube.\u003c\/p\u003e\n\n\u003ch3\u003eA plate of pasta that needs no chili flakes\u003c\/h3\u003e\n\u003cp\u003eCook the tubes in plenty of salted water—about one liter of water and ten grams of salt per one hundred grams of pasta—for seven to nine minutes. A splash of olive oil, a crushed clove of garlic, and a spoonful of the starchy cooking water are enough to turn it into a complete dish.\u003c\/p\u003e\n\u003cp\u003eFor those who prefer a more rounded flavor, add a hearty \u003ca href=\"\/en\/collections\/greenomic-delikatessen-sugo-nudelsossen\"\u003esauce from Chef Francesco\u003c\/a\u003e or stir a spoonful of \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003epesto\u003c\/a\u003e into the hot pasta. Top with some grated Pecorino and fresh parsley, and the plate will taste of the South.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Veneto, where the pepper gets into the dough\u003c\/h3\u003e\n\u003cp\u003eBarbarossa is produced in Veneto, where the durum wheat semolina is kneaded with water and the dried peppers into a firm dough and then pressed into shape. The reddish color of the pasta comes from the same source as its spiciness.\u003c\/p\u003e\n\u003cp\u003ePenne all'arrabbiata traditionally belong to Rome, where they are typically created in the pan with tomato, garlic, and chili peppers. Greenomic Delikatessen reverses the order, placing the seasoning inside the pasta so that the sauce at the end only needs to round out the flavors.\u003c\/p\u003e\n\n\u003ch3\u003eThe red beard on the colorful box\u003c\/h3\u003e\n\u003cp\u003eBarbarossa means \"red beard,\" and the box from Greenomic Delikatessen depicts a drawn head where the pasta serves as a flaming hairstyle. This presentation makes the box a gift that can be presented without wrapping paper or a ribbon.\u003c\/p\u003e\n\u003cp\u003eWhen cooking for several people, count on one hundred grams per person and opt for a larger pot so the pasta can swim freely. A wooden spoon of salt belongs in the water before the pasta goes in, as adding salt to the plate later will not affect the seasoning inside.\u003c\/p\u003e\n\u003cp\u003eIn your pantry, Barbarossa is there for the evening when time is short and the fridge is sparsely stocked. Keep the opened box dry and well sealed, and the seasoning will last until the very last piece. Other shapes in the range can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection, and the rest of the Greenomic Delikatessen assortment is in our \u003ca href=\"\/en\/collections\/greenomic-delikatessen\"\u003ehouse selection\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"1.21 lbs","offer_id":53071571878222,"sku":"045GRN3025","price":8.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-barbarossa-penne-all-arrabbiata.jpg?v=1750984268"},{"product_id":"good-hair-day-pasta-al-pistachio-siciliano","title":"Sicilian Pistachio Pasta","description":"\u003ch2 id=\"speakable-headline\"\u003ePasta al Pistachio siciliano from Greenomic Delikatessen\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003ePasta al Pistachio siciliano from Greenomic Delikatessen is a delicate green ribbon pasta made from Italian durum wheat semolina with Sicilian pistachios in the dough. The ground kernels are incorporated into the dough, coloring it pale green and retaining their flavor during cooking.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003ePasta al Pistachio siciliano\u003c\/strong\u003e is the flavored pasta from the Good Hair Day range, produced in Italy for Greenomic Delikatessen. Durum wheat semolina, water, and 10 percent ground pistachios create a dough of pale green, packaged in the colorful box featuring the hairstyle motif.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate green, mild, and distinctly nutty\u003c\/h3\u003e\n\u003cp\u003eEven when dry, the pasta has a matte, gray-green tone, which intensifies after cooking and stands out immediately on a white plate. The scent from the pot is nutty and warm, similar to a bowl of freshly chopped kernels. On the table, the color looks festive without any need for further decoration.\u003c\/p\u003e\n\u003cp\u003eWhen eating, the texture remains firm, and the nuttiness is mild and evenly distributed throughout the portion. Because the aroma remains subtle, this pasta requires a sauce that leaves it room to breathe. A plate of it is also more filling than the slim portion might suggest.\u003c\/p\u003e\n\n\u003ch3\u003eLittle sauce, big impact\u003c\/h3\u003e\n\u003cp\u003eCook the pasta in plenty of salted water for about seven minutes until al dente, and taste it occasionally, as fine varieties tend to soften more quickly. A spoonful of cooking water will then bind everything in the pan. Salt belongs in the water, not the sauce, otherwise the balance will be off.\u003c\/p\u003e\n\u003cp\u003eButter, grated Parmesan, and a splash of lemon are perfectly sufficient, or alternatively, a light cream sauce with lemon zest. Heavy meat sauces, on the other hand, mask the delicate aroma. A few coarsely chopped kernels at the end bring back the crunch that the dough alone does not provide, and boiled ham or young asparagus are also great accompaniments.\u003c\/p\u003e\n\n\u003ch3\u003eThe pistachio and its two-year rhythm\u003c\/h3\u003e\n\u003cp\u003eBotanically, the pistachio is the kernel of a stone fruit, and its green color comes from chlorophyll, which is preserved during drying. In Sicily, the trees grow on the slopes of Mount Etna in old volcanic soil, where they thrive with little water and root deeply. The weathered lava soil there is considered the reason for the kernels' intense aroma.\u003c\/p\u003e\n\u003cp\u003eHarvesting only takes place every other year because the blossoms are removed in the intermediate year, allowing the tree to produce stronger kernels. This effort is the reason for the price, and it explains why a pasta with a decent kernel content is not an everyday item. Greenomic Delikatessen has the range produced by an Italian manufacturer specialized in such flavored doughs.\u003c\/p\u003e\n\n\u003ch3\u003eA gift that stands out on the shelf\u003c\/h3\u003e\n\u003cp\u003eThe box with the hairstyle motif stands upright on the shelf and needs no gift wrap if you are giving it away. For those who enjoy good food and have no preference for sweets, this is a gift that will actually be used. Stored in a cool, dark place, the unopened box will keep until the printed date. For a meal with guests, count on a good hundred grams per person, which leaves enough room for dessert.\u003c\/p\u003e\n\u003cp\u003eFurther varieties in the range can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-good-hair-day-pasta\"\u003eGood Hair Day Pasta\u003c\/a\u003e collection, and the matching sauce can be found in the \u003ca href=\"\/en\/collections\/greenomic-delikatessen-pesto-creme\"\u003ePesto by Greenomic Delikatessen\u003c\/a\u003e collection.\u003c\/p\u003e\n","brand":"Greenomic Delikatessen","offers":[{"title":"500 g","offer_id":53071572074830,"sku":"045GRN3024","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/good-hair-day-pasta-al-pistacchio-siciliano.jpg?v=1750984271"},{"product_id":"eggerhof-kastanien-bandnudeln-310g","title":"Chestnut Tagliatelle","description":"\u003ch2 id=\"speakable-headline\"\u003eEggerhof Chestnut Tagliatelle with a Nutty Sweetness\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\u003cp\u003eEggerhof chestnut tagliatelle are fettuccine made from chestnut flour, durum wheat semolina, and water. Chestnut flour is listed before semolina in the ingredients, giving the noodles their dark color, firm texture, and the taste of roasted chestnuts.\u003c\/p\u003e\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChestnut Tagliatelle\u003c\/strong\u003e are the autumn variety in the Eggerhof pasta range from Aldein, South Tyrol, and the only ones without egg in the dough. Three ingredients make for a pasta that is al dente in just five minutes and pairs perfectly with creamy sauces as well as robust ragouts. The package contains 310 grams.\u003c\/p\u003e\n\n\u003ch3\u003eNutty, sweet, with a firm bite\u003c\/h3\u003e\n\u003cp\u003eChestnut flour has a naturally sweet taste reminiscent of roasted chestnuts, only drier and more concentrated. This sweetness remains subtly in the background on the finished plate and only truly comes to the fore with savory accompaniments.\u003c\/p\u003e\n\u003cp\u003eThe ribbons are firmer and nuttier than egg pasta because the chestnut flour makes the dough more compact. When chewed, there is a slightly floury roundness that immediately reveals that this is not pure wheat.\u003c\/p\u003e\n\u003cp\u003eThen there is the color, which sets this variety apart from all others even in the pack. The dough is significantly darker than any light pasta, and in the bowl, it evokes autumn before the first spoonful of sauce even hits the plate.\u003c\/p\u003e\n\n\u003ch3\u003eGrey cheese meets the sweetness of the chestnut\u003c\/h3\u003e\n\u003cp\u003eAhrntal grey cheese, melted in a little cream, is the South Tyrolean answer to this pasta: its acidic, lean tone perfectly offsets the sweetness of the chestnut. A creamy mushroom sauce leads in the same direction, only softer and with more earthy notes.\u003c\/p\u003e\n\u003cp\u003eWith game, the fruit of the forest meets the meat of the forest. The \u003ca href=\"\/en\/products\/eggerhof-reh-ragout-210g\"\u003evenison ragout\u003c\/a\u003e from Eggerhof is the best match for this, as its herbal seasoning balances the sweetness.\u003c\/p\u003e\n\u003cp\u003eSurprisingly, shrimp with garlic and parsley also work well, as the sea salt counters the sweetness. Those who prefer to stay in the forest can place the \u003ca href=\"\/en\/products\/eggerhof-steinpilznudeln-310g\"\u003eporcini mushroom noodles\u003c\/a\u003e alongside; the rest of the range can be found in the \u003ca href=\"\/en\/collections\/eggerhof-suedtirol-pasta\"\u003eEggerhof Pasta\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eKeschtn, South Tyrol's bread of the lean years\u003c\/h3\u003e\n\u003cp\u003eIn South Tyrol, the sweet chestnut is called \"Keschtn,\" and for centuries it has grown on the warm slopes between Bolzano and Bressanone. Dried and ground, it provided a flour that sustained farmers through the winter when grain became scarce.\u003c\/p\u003e\n\u003cp\u003eTo this day, it is part of the \"Törggelen,\" an autumn tradition where one hikes from the vineyard to the tavern to enjoy new wine, speck, and roasted chestnuts. Eggerhof is located in the heart of this landscape, just above the chestnut groves.\u003c\/p\u003e\n\u003cp\u003eIn autumn, they are used to make soups, small cakes, and fillings, and the pasta follows in this tradition. Its main advantage is that it keeps the aroma available long after winter.\u003c\/p\u003e\n\u003cp\u003eChestnut flour does not form gluten when kneaded, which is why durum wheat semolina is added to hold the dough together. Without it, the ribbons would fall apart in the boiling water; with it, they remain firm while still carrying the full chestnut tone.\u003c\/p\u003e\n\u003cp\u003eThe fact that this variety is egg-free follows the same logic: the flour provides enough flavor and color on its own that, at Eggerhof, nothing more than water is needed.\u003c\/p\u003e\n\n\u003ch3\u003eFive minutes, then a creamy sauce\u003c\/h3\u003e\n\u003cp\u003eFive minutes in boiling salted water are enough; after that, the pasta loses its bite. Prepare the sauce before you drain the noodles and fold the ribbons in immediately so they do not stick together. Stored in a cool, dark place, the chestnut aroma is preserved for months; once opened, it is best kept in a tin canister.\u003c\/p\u003e\n","brand":"Eggerhof Südtirol","offers":[{"title":"310 g","offer_id":53071583281486,"sku":"040EGG0051","price":4.3,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/eggerhof-kastanien-bandnudeln-310g.jpg?v=1750984480"},{"product_id":"morelli-linguine-zitrone-pfeffer","title":"Linguine al Limone – Lemon \u0026 Pepper Pasta","description":"\u003ch2 id=\"speakable-headline\"\u003eLinguine al Limone by Pasta Morelli, ribbon pasta with lemon and pepper from Tuscany\u003c\/h2\u003e\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eLong, flat durum wheat linguine from the Antico Pastificio Morelli, flavored with concentrated lemon juice and black pepper. Bronze-cut, slowly dried at 50 °C and containing fresh wheat germ in the dough, which creates a slightly greenish pasta water and an intense cereal aroma during cooking. 250 g in a transparent bag, cooking time 8 to 9 minutes.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp id=\"speakable-definition\"\u003eThe \u003cstrong\u003eLinguine al Limone\u003c\/strong\u003e from \u003cstrong\u003ePasta Morelli\u003c\/strong\u003e are long, flat ribbon noodles made from Italian durum wheat semolina, refined with fresh wheat germ, concentrated lemon juice, and black pepper. The pasta comes from the Pastificio Morelli in San Romano in the province of Pisa, a family business since 1860, now in its fifth generation, which is one of the few Italian pasta producers to incorporate fresh wheat germ back into the dough. This gives you a pasta with significantly more character than commercially available linguine.\u003c\/p\u003e\n\u003ch3 id=\"spk-sensorik\"\u003eGolden-yellow ribbon noodles with black pepper specks\u003c\/h3\u003e\n\u003cp\u003eWhen you open the box, you immediately see the characteristic Morelli signature: light golden noodles, speckled with black peppercorns and the lighter dots of wheat germ. The surface of the linguine is rough and matte, the result of the bronze die through which the dough is pressed. Smooth linguine made from Teflon molds, by contrast, are shiny. Morelli linguine have a slightly scratchy texture, and that is exactly what keeps the sauce on the noodles later.\u003c\/p\u003e\n\u003cp\u003eWhen cooking, the small sensation for which Morelli is famous occurs: the pasta water turns slightly greenish and an intense, almost bready wheat aroma rises from the pot. This is the fresh wheat germ releasing its fats and aromas during cooking.\u003c\/p\u003e\n\u003cp\u003eOn the palate, the Linguine al Limone first show the clear, fresh note of lemon, then the warm, cereal depth from the germ comes through, and finally, the black pepper provides a subtle, floral warm accent in the finish. A pasta that tastes full-bodied even on its own, with just olive oil and a pinch of sea salt.\u003c\/p\u003e\n\u003ch3 id=\"spk-sauce\"\u003eWhich sauce goes well with linguine with lemon and pepper?\u003c\/h3\u003e\n\u003cp\u003eThe short answer: less is more. Because the pasta already brings two strong flavors, it does not need a dominant sauce, but rather complementary, calm companions. The Aglio e Olio variation suits it best: sauté a clove of garlic in good olive oil, add a little lemon zest, toss the cooked pasta with two spoonfuls of cooking water in the pan, and finish with shaved Pecorino or Parmigiano.\u003c\/p\u003e\n\u003cp\u003eThe linguine is perfect with fish and seafood: shrimp tossed in butter, scallops, or steamed salmon with dill butter. Chicken in cream with rosemary also works well. Those who like a creamy sauce can stir ricotta until smooth with a little cooking water, add lemon zest and freshly ground pepper, and have a silky coating in under two minutes. Not recommended: heavy tomato sauces, because the acidity collides with the lemon, and hearty ragùs, because they mask the delicate pepper note.\u003c\/p\u003e\n\u003cp\u003eFor the cooking time, bring 2.5 liters of water to a boil per 250 g of pasta, salt with a tablespoon of sea salt, and add the linguine. Let cook for 8 to 9 minutes, stirring once. The characteristic wheat aroma will linger in the kitchen—that’s part of the experience. Save half a glass of the cooking water before draining—this will help the sauce bind perfectly later.\u003c\/p\u003e\n\u003ch3 id=\"spk-hersteller\"\u003eMorelli's wheat germ secret from Tuscany\u003c\/h3\u003e\n\u003cp\u003eThe wheat germ is the heart of the grain, the part from which the new plant grows. It contains fat, which turns rancid quickly—flour without the germ stays on the shelf longer. Morelli takes the opposite approach and works the freshly sifted germ back into the dough immediately after milling. The family motto is \"Siamo fatti di un’altra pasta,\" loosely translated as \"We are cut from a different cloth.\"\u003c\/p\u003e\n\u003cp\u003eThe Antico Pastificio Morelli was founded in 1860 in Lastra a Signa near Florence. In 1924, Teresa Giomi Morelli, the grandmother of the current owners, moved a branch of the business to San Romano in the province of Pisa, right next to the train station. The Pastificio still operates there today, managed by Dino Morelli and his three children Lucia, Antonio, and Marco in the fifth generation.\u003c\/p\u003e\n\u003cp\u003eThree steps determine the process: the dough is bronze-drawn, laid out by hand on traditional racks, and dried for 36 hours at a maximum of 50 °C. The rough bronze surface binds every sauce better later on, and the slow drying preserves the wheat’s aromas and the germ in the dough.\u003c\/p\u003e\n\u003cp\u003eOnce you know wheat germ pasta, you notice the difference even while boiling: the water shimmers slightly greenish, the kitchen smells like fresh bread, and the noodles have more bite and more flavor than industrial varieties.\u003c\/p\u003e\n\u003cp\u003eThe other flavored linguine from our \u003ca href=\"\/en\/collections\/pasta-morelli\"\u003ePasta Morelli collection\u003c\/a\u003e share the same durum wheat semolina base and the same wheat germ content: the \u003ca href=\"\/en\/products\/morelli-linguine-knoblauch-basilikum\"\u003eLinguine Aglio e Basilico\u003c\/a\u003e with garlic and basil and the \u003ca href=\"\/en\/products\/morelli-linguine-peperoncino\"\u003eLinguine Peperoncino\u003c\/a\u003e with red chili. In addition to the Linguine al Limone, these offer three variations for three moods: lemony-fresh, herbal-warm, and spicy-hot.\u003c\/p\u003e","brand":"Pasta Morelli","offers":[{"title":"250 g","offer_id":55324198207822,"sku":"040DAN104764","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/morelli-linguine-zitrone-pfeffer.jpg?v=1771401017"}],"url":"https:\/\/norgutes.com\/en\/collections\/aromatisierte-pasta.oembed","provider":"nur Gutes","version":"1.0","type":"link"}