Marco Giacosa comes to us from the Piemonte region of Northern Italy. This pasta is traditionally hand cut, and normally served with either a simple meat ragu or tossed with butter, sage, garlic and parmigiano. Fresh shaved truffles wouldn't hurt either.
Made with '00' flour and 33% eggs. This is artisan dry pasta at it's best.
Exclusive to LADF.
Find out about new products, upcoming events, special offers, and more.