Egg Pasta for Lasagna
Egg Pasta for Lasagna
Egg Pasta for Lasagna
Egg Pasta for Lasagna
Egg Pasta for Lasagna
Egg Pasta for Lasagna

Egg Pasta for Lasagna


If you love pasta, then you surely appreciate this wonderful egg pasta, perfect to make lasagne, cannelloni and, overall, the original Vincisgrassi Marchigiani. Rolled by hand, according to the tradition, this pasta, made with natural ingredients and fresh eggs broken by hand, guarantees a perfect cooking and especially an authentic taste, respectful of the great tradition of Italian pasta.

Type: Egg pasta for lasagna
Producer: Azienda Agricola Luciani Diego
Made in: Marche (Italy)
Net Weight: 500 gr 
Recipe by Tasting Marche: Vincisgrassi Marchigiani 


The homemade pasta is one of the gastronomic delights of San Ginesio, a pristine area, surrounded by woods and on the border with the Natural Park of the Sibillini. The Egg Pasta for Vincisgrassi is produced with simple ingredients: durum wheat semolina, whole fresh eggs broken by hand and water coming from Sibillini Mountains. The dough is rolled by hand with a rolling pin and then passed in bronze die. After being extruded, the paste is dried very slowly and at low temperatures in order to retain all the nutrients of the grain and the eggs composing it.


Agricola Luciani Diego. Sede Legale Contrada S.Croce, 86. 62026 San Ginesio (MC). Laboratorio: Contrada Vallimestre, 4, Località Celiano. 62026 San Ginesio (MC).The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.

Durum wheat semolina and whole fresh eggs category A. Percentage of egg 27,6%, very slow drying at low temperature. The water used comes from the Consortium of Fargnio located within the Mountain Sibillini National Park. Typical values serving size 100 gr: energy 369 Kcal, 1543 Kj; Fat 3,56 gr of which saturates 1,03 gr; Protein 13,57 gr; Carbohydrate 73 gr of which sugar 3,97 gr; dietary fibres 2,6 gr; salt 0,44 gr.

General information: The Fresh pasta is perfect to prepare lasagna and vincisgrassi. How to eat:  to prepare the dough for lasagna or vincisgrassi the pasta should be cooked in boiling salted water for about 10-15 seconds before you use it to compose the layer and than cook them in the oven.

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