Pappardelle

Pappardelle (pap-arr-dell-eh) is a famous Tuscan pasta, whose name comes from the Italian verb "pappare" which means "to gobble up". This extra-wide flat pasta is characteristically known to accompany "chunky" sauces since its width helps hold onto large pieces of meat, the most famous being a Tuscan wild boar ragu. In southern Italy, you’ll find Pappardelle used in a similar manner, but instead of a thick sauce with chunks of meat, they use a light sauce consisting of chunky fresh cherry tomatoes, basil and olive oil as a sauce, which is quickly cooked before being tossed with the pasta.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Cooks In: 4-5 minutes

Tonnarelli

Tonnarelli (tow-nah-rell-ee) is the famous western-Italian version of Spaghetti alla Chitarra. In the 1800's when Spaghetti alla Chitarra was born in Abruzzo, the neighbouring region Lazio decided to make their own version! This "new" pasta was basically the same as Chitarra, except double the size. An amazing thick-cut square spaghetti, Tonnarelli waged and won a great battle against its predecessor. This pasta is amazing for almost any sauce, and has a great bite to it. One dish in particular (which was also taken from Abruzzo by Lazio) is the famous Amatriciana, a salt-cured pork and tomato based sauce, topped with fresh pecorino cheese.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Cooks In: 4-5 minutes

Chitarra

Spaghetti alla Chitarra (key-tarr-ah) originates from the Abruzzo region of Eastern Italy, it is famous for being the first home made pasta not to be cut by hand. Near the end of the 1800’s, The device “La Chitarra" was created; a simple wooden frame with wires tightly drawn across it. Sheets of pasta would be placed on top and pressed through the wires with a rolling pin, thus cutting a whole sheet of pasta in seconds. Our Spaghetti alla Chitarra keeps the square cut shape carried on from the tradition of wire cutting. It is very versatile, going perfectly with any kind of sauce, most famously, La Carbonara.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Cooks In: 4-5 minutes

Tagliatelle

Tagliatelle (tal-ya-tell-eh) are a classic pasta that originated in the north-western regions of Italy. Similar to Fettuccini, Tagliatelle are a thin wide-cut flat pasta. The name comes from "tagliare" meaning "to cut”. Traditionally, Pasta makers would roll out large sheets of pasta, then cover them with flour and roll them up tightly. They would then start cutting out the pasta by hand. Tagliatelle is a versatile pasta, used for both light and heavy sauces, however in Italy it is most famously used to make "Tagliatelle alla Bolognese" the classic ground meat ragu sauce everyone has come to know and love.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Cooks In: 4-5 minutes

Cappelletti

Cappelletti (kah-pay-let-ee) are a type of tortellini from the northern regions of Italy. The name “Cappelletti” means "little hat" in English. When made by hand, Cappelletti have a tall triangular end, forming a “hat” that some say mimics the Pope's Hat. Regardless of their name, Regal's Cappelletti have maintained the tradition, and have a little pointed tip above the filled section. These amazing Cappelletti are filled with Authorized Prosciutto di Parma and Parmigiano Reggiano DOP. Traditionally they are served in broth, but can also be enjoyed in sauces as well.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Filling: 

- Prosciutto DOP (Pork)  - Beef  - Breadcrumbs  - Parmigiano Reggiano DOP  - Salt  - Carrots  

- Onions

Cooks In: 3-4 minutes

Ravioli

Ravioli are a classic Italian filled pasta that come in all shapes and sizes. Our Ravioli's design comes from the Southern Tyrol region of Italy where they are known as "mezzelune" or "half-moon" in English. These Ravioli are filled with ricotta, spinach, and Authentic DOP Parmigiano Reggiano, and are now an Italian classic enjoyed everywhere. Traditionally served in a light butter and sage sauce, or a light broth, they are versatile and enjoyable in any sauce of your choice.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Filling:

- Ricotta  - Spinach  - Parmigiano Reggiano DOP  - Breadcrumbs  - Salt  - Butter

Cooks In: 3-4 minutes

Tortelloni

Tortelloni (tort-eh-lo-nee) are an extra-large Tortellini originating from the Emilia Romagna and Lombardy regions of Italy. Traditionally a vegetarian pasta, our Tortelloni are filled with ricotta, spinach, and Authentic DOP Parmigiano Reggiano. Tortelloni are traditionally served blanched and stir fried with butter and sage, or in a light tomato sauce, but can be enjoyed in soups, broths, or any sauce of your choice.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Filling:

- Ricotta  - Spinach  - Parmigiano Reggiano DOP  - Breadcrumbs  - Salt  - Butter

Cooks In: 3-4 minutes

Agnolotti

Agnolotti (ahn-yo-lo-tee) are just like the classic Italian ravioli, but square shaped, and meat filled. This pasta originates from the Piedmont region of Italy. A chef named Angiolino created this style of pasta, and his nickname "Angolot" is where they got the name. Our tribute to Angiolino's famous Agnolotti are filled with pork, beef, and Authentic DOP Parmigiano Reggiano. These ravioli are traditionally served in a white sauce of butter or oil, and graciously covered with Parmigiano Reggiano, however around the world they are regularly enjoyed in tomato or cream sauces.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Filling:

- Pork  - Beef  - Breadcrumbs  - Parmigiano Reggiano DOP  - Salt  - Carrots  - Onions

Cooks In: 3-4 minutes

 
Lasagna Sheets
 

Regal's Lasagna sheets, traditionally called Sfoglia (ss-foh-lee-ah), are what you would find in Italy, when making sheet based dishes like Lasagna, Cannelloni, Maltagliati, Tacconi, etc. These sheets are oven-ready — they don’t need to be boiled first. All you need is a pack of Sfoglia, a little imagination, and the world is your oyster.  Cannelloni are just a half-sheet rolled up with a filling on the inside. Maltagliati is when you take the lasagna sheets and roughly cut them up however you'd like, and Tacconi is when you cut the lasagna sheets into large squares or rectangles.

Ingredients

- Durum Wheat Semolina  - Fresh Eggs  - Water

Oven Ready