At Casa Rovigatti we offer our clients only the best high-quality gourmet egg pasta. “Casa Rovigatti Di Campofilone” pasta is hand-crafted in Italy using the finest ingredients to bring authentic Italian flavor right to your table. With a variety of flavors, we cater to many different tastes and make sure everyone finds a pasta they fall in love with. Here at Casa Rovigatti, we value the importance of nutritional value and authenticity, with hard work, dedication, and passion, we ensure the best quality from our table to yours.

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Fettuccine 250 Grams | Casa Rovigatti Di Campofilone Pasta

$6.59

Fettuccine are literally “little ribbons” in Italian; is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

This pasta is best paired with rich or creamy sauces such as Alfredo sauce, the surface area of the pasta’s flat shape enables it to stand up against the heft of a rich sauce. Also pairs well with different proteins like seafood.

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Linguine 250 Grams | Casa Rovigatti Di Campofilone Pasta

$6.59

A form of pasta like fettuccine and trenette, but elliptical in section rather than flat, wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina. Linguine is also called trenette or bavette. A thinner version of linguine is called linguettine.

This pasta is best paired with rich or creamy sauces such as Alfredo sauce, the surface area of the pasta’s flat shape enables it to stand up against the heft of a rich sauce. Also pairs well with different proteins like seafood.

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Tagliatelle 250 Grams | Casa Rovigatti Di Campofilone Pasta

$6.59

Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle], meaning “to cut”) are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide.

The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich and more vegetarian options, such as “briciole e noci” (with breadcrumbs and nuts), uovo e formaggio (with eggs and cheese a less rich carbonara), or simply “pomodoro e basilico” (with tomatoes and basil), though the classic is a meat sauce or Bolognese sauce.

Produced and packed in Campofilone, Italy.

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