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Egg pasta: discover the types of egg pasta produced by Marco Giacosa

Egg pasta- discover the types of egg pasta produced by Marco Giacosa

Introduction

At the heart of Italian culinary tradition, egg pasta holds a place of honour.

A symbol of craftsmanship and dedication, egg pasta is one of the most authentic expressions of our gastronomic culture.

And when it comes to excellence, Marco Giacosa is a name that resonates strongly in the world of Italian gourmet products.

In this article, we will explore the magic of Marco Giacosa’s egg pasta, a product that embodies the quality and tradition of the Langhe region.

The story of Marco Giacosa

Marco Giacosa is a master pasta maker with an unparalleled passion for tradition and innovation.

Growing up in a family where the kitchen was the heart of the home, he dedicated his life to perfecting the art of egg pasta.

Each product is the result of years of experience and a careful selection of the finest Italian ingredients.

His mission is simple: to create pasta that is not just food, but an experience that transports anyone who tastes it to the heart of Italy.

Egg pasta: A masterpiece of simplicity and quality

Selected ingredients

Marco Giacosa’s egg pasta is made with the highest quality ingredients.

The fresh eggs come from free-range hens, and the flour is rigorously selected from the best mills in Piedmont.

This combination of ingredients guarantees pasta with perfect consistency and a rich, authentic flavour.

Artisanal process

Every stage of Marco Giacosa’s egg pasta production is meticulously curated.

From mixing the ingredients to kneading the dough, from rolling out the dough to cutting it into various shapes, everything is done with the precision and passion that only a master pasta maker can offer.

This artisanal process ensures that every single piece of pasta has the same quality and taste.

Variety and shapes

Marco Giacosa offers a wide range of egg pasta shapes, each designed to enhance different types of dishes.

Among the most appreciated are tagliatelle, pappardelle, fettuccine, and the world-renowned tajarin.

Each shape is designed to hold sauces perfectly and offer a unique tasting experience.

The taste of Italy in every byte

Savoring tradition

Tasting Marco Giacosa’s egg pasta means immersing yourself in Italian tradition.

The perfect texture and intense flavour of fresh eggs harmonize with the sauces, creating a dish that is a true homage to Italian cuisine.

Whether it is a simple tomato pasta or a rich meat ragù, Marco Giacosa’s pasta makes every dish special.

Recommended recipes

Pappardelle with Langhe ragù

Ingredients

To prepare this traditional Langhe recipe, you will need:

  • 250 g of Marco Giacosa’s egg pappardelle
  • 300 g of minced beef
  • 150 g of pork sausage
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 400 g of peeled tomatoes
  • 200 ml of Langhe red wine
  • 50 g of grated Parmigiano Reggiano
  • 4 tablespoons of extra virgin olive oil
  • 1 bay leaf
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Preparation

Step 1: Prepare the sofrito

Start by finely chopping the onion, carrot, celery, and garlic.

In a large pan, heat the extra virgin olive oil over medium heat.

Add the chopped vegetables and sauté until they are soft and golden, about 10 minutes.

Step 2: Cook the meat

Add the minced beef and crumbled pork sausage to the pan with the vegetables.

Cook the meat over medium-high heat, stirring occasionally, until well browned and evenly cooked.

Step 3: Add the wine and tomatoes

Pour the Langhe red wine into the pan, slightly increasing the heat to let the alcohol evaporate.

Add the peeled tomatoes, crushing them with a fork, and the bay leaf.

Reduce the heat and let the ragù simmer slowly for about 2 hours, stirring occasionally. If necessary, add a bit of water to keep the ragù moist.

Step 4: Cook the pappardelle

Bring a large pot of salted water to a boil.

Add Marco Giacosa’s egg pappardelle and cook for 5-6 minutes, or until al dente.

Drain the pappardelle, reserving a cup of the cooking water.

Step 5: Assemble the dish

Add the drained pappardelle to the pan with the ragù.

Gently toss to combine the pasta with the sauce, adding some of the reserved cooking water if necessary to achieve the desired consistency.

Remove from the heat and stir in the grated Parmigiano Reggiano.

Step 6: Serve

Divide the pappardelle among the plates, garnishing with freshly chopped parsley and an extra sprinkle of Parmigiano Reggiano.

Serve immediately and enjoy this rich and flavorful dish, a true tribute to Langhe cuisine.

Where to buy Marco Giacosa’s egg pasta

If you are a fan of high-quality Italian gourmet products, you cannot miss Marco Giacosa’s egg pasta.

The good news is that you can conveniently buy it online at DF Gourmet.

Here you will find a complete selection of Marco Giacosa’s products, ready to be shipped directly to your home.

Conclusion

Marco Giacosa’s egg pasta is much more than just food: it is a journey into the heart of Italian tradition, a culinary experience that celebrates craftsmanship and quality.

Do not miss the chance to taste this masterpiece of our cuisine.

Visit DF Gourmet today and discover the pleasure of bringing authentic Italian egg pasta to your table !!

Enjoy your meal!

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