Professional and home chefs alike clamor for this thick, wide-cut pasta lunga due to its sauce-gripping texture and fresh pasta consistency when cooked. Traditionally paired with wild boar or rabbit ragus, it also works well with thick mushroom-based or other hearty red sauces.

La Romagna is a family-based, small-scale producer of traditional durum wheat and egg pastas. La Romagna pastas contain the finest ingredients available, such as Apulian durum wheat flour, and pure filtered water. Gradual air-drying before packaging preserves the pasta's hearty structure, full flavor, and sauce-gripping texture.

Also featured on our blog: Pasta: 7 Deadly Sins to Avoid