Maccheroncini Dried Egg Pasta

La Pasta Aldo

This artisanal pasta is made with durum wheat semolina and fresh eggs, then dried slowly to preserve flavor and bite. Maccheroncini are very thin, delicate ribbons (even finer than tagliolini) and are a traditional specialty of the Marche region, often served with seafood, light tomato sauces, or white wine–based sauces. Their fine texture makes them quick to cook and perfect for refined pasta dishes.