Another shape of long pasta made with free-range chicken eggs.
From the rough and porous pastry we obtain our laganelli, a classic of Italian cuisine, suitable for consistent and tasty sauces.
You recognize them because they are thinner and narrower than the tagliatelle, but the quality is always that of the Pastificio D’Amicis.

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Water, durum wheat semolina and fresh eggs from free-range hens are the quality raw materials chosen to make our egg pasta.
Laganelli are the right format for those who want to go back in time, to those flavors and aromas of the most traditional recipes of our cuisine.

Additional information

Cooking time

4/6 minutes in abundant salted water

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