Reginella Pasta

Reginella. Artisanal pasta made with carefully selected raw ingredients. Only eggs from barn-raised hens are used, in farms where animal welfare is guaranteed, while the semolinas come from southern Italy, where the wheats are amber-yellow in colour and have very high protein and nutritional values. The semolina is still processed as it was 100 years ago, only with more advanced technology; bronze dies are used, which bring out the final roughness of the pasta, also thanks to slow, low-temperature drying. The shaping machines, built and patented by Pastificio Ferrari itself, guarantee a unique and inimitable product in terms of sheet thickness, colour, shape, ridging and, above all, flavour. Their long and particularly wide shape sets them apart from other pasta formats and makes them perfect for creating rich, hearty and inviting first courses. It is recognisable by its long, flat and particularly broad shape. Its structure lends elegance to the dish and allows rich, flavourful sauces to be shown off at their best, offering a gastronomic experience that recalls the authentic flavours of traditional Italian cooking.

Thanks to its width, reginella pairs magnificently with meat ragù, game sauces, porcini mushrooms and sausage-based dressings. It is also excellent with more delicate preparations made with seasonal vegetables, cheeses and fresh ingredients, which highlight its versatility and make it suited to a variety of culinary interpretations.