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Search results for 'how to make pasta'

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Items 61 to 90 of 155 total

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  • Cream Wild Rabbit "Italiana Natura"

    Cream Wild Rabbit

    Jar: 200gr

    Serving suggestions: Excellent with appetizers and canapés, good sauce for pasta dishes, a wine to
    match with red wine.

    Ingredients: Hare 45%, onion, carrot, celery, olive oil, garlic, parsley, sea salt, rosemary and black pepper

    Learn More

  • Franciscan Sauce "Italiana Natura"

    Traditional Franciscan Sauce

    Jar: 180gr

    Serving suggestions: Excellent with appetizers and canapés, as sauces for pasta dishes and main courses of red and white meat

    Ingredients: Vegetable Sauces are made with fresh ingredients and top quality, with the addition of extra virgin olive oil and salt

    Learn More

  • Boscaiola Sauce "Italiana Natura"

    Boscaiola Sauce

    Jar: 180gr

    Serving suggestions: Excellent with appetizers and canapés, sauces for pasta dishes and main courses of red and white meat.

    Ingredients: Mixed vegetable sauce made with fresh ingredients of top quality, with the addition of extra virgin olive oil and salt.

    Learn More

  • Porcini Mushroom Sauce "Italiana Natura"

    Porcini Mushroom Sauce

    Jar: 180gr

    Serving suggestions: Excellent with appetizers and canapés, as sauces for pasta dishes and main courses of red and white meat.

    Ingredients: 80% fresh Porcini mushrooms, extra virgin olive oil and table-salt.

    Learn More

  • Porcini Mushroom Strangozzi "Italiana Natura"

    Porcini Mushroom Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Tricolor Strangozzi "Italiana Natura"

    Tricolor Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Chilli Strangozzi "Italiana Natura"

    Chili Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Nettle Strangozzi "Italiana Natura"

    Nettle Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Spelt Strangozzi "Italiana Natura"

    Spelt Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Saffron Strangozzi "Italiana Natura"

    Saffron Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Sagrantino Strangozzi "Italiana Natura"

    Sagrantino Strangozzi "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Porcini Mushroom Pici "Italiana Natura"

    Porcini Mushroom Pici "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Tricolor Pici "Italiana Natura"

    Tricolor Pici "Italiana Natura" 500g

    Wonderfull thick long pici pasta in three different flavours and colours.

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Chilli Pici "Italiana Natura"

    Hot pepper Pici "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Nettle Pici "Italiana Natura"

    Nettle Pici "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Spelt Pici "Italiana Natura"

    Spelt Pici "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Saffron Pici "Italiana Natura"

    Saffron Pici "Italiana Natura" 500g

    Pici is a long and thick pasta, like spaghetti but thicker. They absorb any kind of sauces perfectly. This special kind of pasta has been added precious saffron.

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Porcini Mushroom Tagliatelline "Italiana Natura"

    Porcini Mushroom Tagliatelline "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    FOREST TAGLIATELLE
     
    Ingredients for 4 people:

    500gr Porcini Tagliatelle
    180gr Cinta Senese Ragu'
    Parmigiano cheese (if available)
    1 clove of garlic  
    1 chili pepper
    Butter
    Extra-Virgin Olive Oil
    Pure Trapani Sea-salt  
    Black pepper

    preparation:

    1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
    2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).  
    3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
    4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
    5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!

    Learn More

  • Black Ink Sepia Tagliatelline "Italiana Natura"

    Black Ink Sepia Tagliatelline "Italiana Natura" 500g

    Packaging:500gr.

    Description:Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Learn More

  • Cocoa Tagliatelline "Italiana Natura"

    Cocoa Tagliatelline "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Cocoa Strozzapretti "Italiana Natura"

    Cocoa Strozzapretti "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Fusilli 5 Flavors "Italiana Natura"

    Fusilli 5 Flavors "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Orecchiette 5 Flavors "Italiana Natura"

    Orecchiette 5 Flavors "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Trofie 5 Flavors "Italiana Natura"

    Trofie 5 Flavors 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Egg Tagliatelle "Italiana Natura"

    Egg Tagliatelle "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Egg Tagliatelline "Italiana Natura"

    Egg Tagliatelline "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Egg Pappardelle "Italiana Natura"

    Egg Pappardelle "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Egg Spaghetti alla Chitarra "Italiana Natura"

    Egg Spaghetti alla Chitarra "Italiana Natura" 500g

    Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

    After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

    Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

    Then begin during the selection and packaging, made by hand.

    Learn More

  • Grappa di Brunello

    Grappa di Brunello

    ALCOHOL: 42 ° alc. / Vol.
    APPEARANCE: Transparent color that gives off an ethereal scent, this grappa is noble and well structured.
    OLFACTORY SENSATIONS: unique set of flavors typical of the wine Brunello itself.
    TASTE SENSATION: dry, but smooth,
    SERVING TEMPERATURE: 12 ° C.

    Learn More

  • Grappa di Brunello

    Grappa di Brunello

    ALCOHOL: 42 ° alc. / Vol.
    APPEARANCE: Transparent color that gives off an ethereal scent, this grappa is noble and well structured.
    OLFACTORY SENSATIONS: unique set of flavors typical of the wine Brunello itself.
    TASTE SENSATION: dry, but smooth,
    SERVING TEMPERATURE: 12 ° C.

    Learn More

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Items 61 to 90 of 155 total

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