Reginette all’uovo

These reginette are made from a blend of stone-ground soft wheat flour and durum wheat semolina, designed for balanced dough, good cooking retention, and rich flavor. They are crafted from fresh eggs, bronze-tined, and slowly dried at low temperature, resulting in a rough, porous surface and wavy shape ideal for rich sauces.

• The description claims the pasta can maintain structure and character during cooking.