The egg edition of the world's best known pasta shape, the Spaghetti, is certainly a winning edition. Only durum wheat semolina and fresh hand shelled eggs to create this masterpiece of quality, which keeps the whole tradition of homemade pasta of San Ginesio, handed down by women who, with just a rolling pin and a wooden counter top, could create delicious chef d'oeuvre to share with family and friends.
Type: Egg Pasta
Producer: Azienda Agricola Luciani Diego
Made in: Marche (Italia)
Net Weight: 500 gr
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The egg pasta of San Ginesio is a classic example of how the great respect for tradition ensures high quality food. The recipe of this pasta is handed down from generation to generation: a dough made from durum wheat semolina, whole fresh eggs and mountain water, forced through bronze dies and dried very slowly at low temperatures in a pristine environment. These Egg Spaghetti, therefore, are not only a staple of the culinary tradition of the Marche but also a celebration of sustainability and respect for biodiversity. The wheat is cultivated by Luciani Family, the eggs are produced in barns, water comes from mountains, precisely from Fargno (1800 mt), and the manufacturing process is entirely handmade.
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 egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 5 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.
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