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  • Cooking:
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Egg pasta: superfine flour, eggs, water.
Filling: Salmon, ricotta, breadcrumbs, potatoes, salt, chives.

Cooking tips

Cook in salted water (7 grams per litre) for 5 minutes, use one litre of water for every 100 grams of pasta.

What differentiates us?

  • Careful selection of raw materials
  • Use of 100% Italian products
  • Seasonal ingredients
  • Ancient flavours, according to tradition