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Egg Pasta

Dried Egg Pasta

Few things are more pleasant and relaxing than preparing and rolling fresh egg pasta. However, not many of us have the great luxury of time and space to make it. Rustichella d’Abruzzo has crafted an egg pasta utilizing top-quality durum wheat semolina and a high percentage of fresh, free range eggs (six to seven eggs per two pounds of flour!). The dough is kneaded for a long time, at least 20 minutes, in order to better form the gluten and ensure the eggs are well-incorporated into the semolina. The dough is rolled through bronze rolling pins and slowly dried for 24 hours in nests at low-temperatures. All Egg Pasta is carefully hand-packaged to avoid breakage.

This pasta has a vibrant, golden yellow color, which is so characteristic of freshly made pasta served in Italy, as well as a soft supple bite that will dazzle any discerning palate. From thin Fettuccine and Tagliatelle to the wide ribbons of Pappardelle to typical regional shapes such as Emilia Romagna’s Garganelli and velvety Lasagna sheets, Rustichella d’Abruzzo’s Egg Pasta assortment ensures an authentic dining experience anytime.

Available in various lengths and widths, these Egg Pasta are also available flavored with Lemon and Saffron.

  • award winner = Award Winner
  • gluten free = Gluten Free
  • bulk = Food Service or Bulk Available