Delicious traditional pasta from Antichi Sapori [meaning “flavours from the past”], a small artisan unit. All pasta is handmade, from hard durum wheat semolina, enriched with fine natural ingredients. No preservatives or other additives are used. The pasta is produced with the traditional process of bronze dies and air-dried in low temperature for several days. This handicraft method gives pasta a coarse texture, helping it cook more evenly and giving it an easier grab on the sauces. Most importantly, it allows pasta to keep its high nutritional value and preserve the superior flavour of its pure ingredients.
Simply cook the pasta in boiling water for 5-6 minutes and serve. All pasta shapes come in pack sizes of 500gr.
 |
Short Tagliatelle
Flat pasta, 0.65-1 cm wide, with fresh eggs and semolina. Can be combined with a variety of sauces but we suggest pairing it with a Bolognese or other meat-based sauce. |
| Green Tagliatelle
Flat pasta, 0.65-1 cm wide, with fresh eggs, tomato, carrot, spinach and semolina. Pair with a white sauce or simply enjoy its delicate flavours with just a bit of butter. |
 |
 |
Papardelle
Flat pasta, 1-3 cm wide, with fresh eggs and semolina. Traditionally paired with minced meat and spicy sauces but also makes an ideal dish when served with a wild boar or hare sauce. |
| Campanelle
Bell shaped pasta, with fresh eggs and semolina. Pairs wonderfully with white or red sauces, created either with meat, fish or vegetables alike. Its shape helps capture the sauce, releasing in every mouthful all the unique flavours of the ingredients used. |
 |
 |
Four Seasons Campanelle
Bell shaped pasta, with fresh eggs, tomato, carrot, spinach and semolina. A feast of flavours and colours in just one dish. A great choice for a pasta salad. |
| Sweet Frumenti
Traditional Greek delicacy made with fresh cow’s milk and semolina. Ideal as a soup on a cold winter evening. |
 |