Top 5 Lombard Pasta Varieties

Agnesi is a renowned pasta producer with a rich tradition that spans nearly two centuries. Known for its dedication to quality and innovation, Agnesi combines classic production methods with modern techniques to create products that meet the expectations of even the most discerning palates. The company offers a wide range of products, including traditional durum wheat pasta, whole wheat and egg pasta, as well as ready-made sauces and pestos. This diverse selection allows pasta lovers to find the perfect match for any dish. In addition to its commitment to quality, Agnesi also stands out for its environmental responsibility. By introducing 100% compostable packaging, the company demonstrates a strong dedication to sustainability and environmental protection. This initiative reduces plastic usage and contributes to preserving the planet for future generations. Blending tradition, quality, and innovation, Agnesi remains a symbol of excellence in the world of pasta, offering consumers products that unite taste, health, and environmental responsibility. Expand

Pastificio Baradello is a small, family-run pasta factory based in Como, in the Lombardy region of northern Italy, dedicated to preserving and reinterpreting authentic northern Italian pasta traditions. Their production philosophy is rooted in a blend of artisanal craftsmanship, carefully selected local ingredients, and minimal use of machinery in order to maintain the texture and character of handmade pasta. All products are made from high-quality flour, without additives or preservatives, and each piece is hand-shaped and sealed with close attention to detail. Baradello pasta has found its place on the tables of fine restaurants, in specialized gourmet shops, and among consumers who appreciate the true taste of northern Italy and a deep commitment to local artisanal heritage.Expand

First created in the 1500s, this traditional Italian pasta variety is made with a combination of buckwheat and wheat flour. Often described as short tagliatelle, it is characterized by its flat, wide shape and dark color. It originated in Lombardy, more precisely in the Valtellina valley and it is traditionally paired with potatoes, cabbage, butter, and cheese, such as Valtellina Casera or Parmigiano Reggiano, to create pizzoccheri alla Valtellinese, the signature dish of the region. Though it is often homemade, factory produced varieties of pizzoccheri are also common.Expand

Originating from the Mantua region, agnolini is a variety of traditional Italian egg pasta with a meat filling. Referred to as agnulìn or agnulì in the Mantuan dialect, the pasta is typically made with soft wheat flour and durum wheat flour, eggs, and water or milk, while the filling usually consists of beef stracotto, pork salamella, pancetta, and parmigiana, which have been simmered with wine, herbs, and spices. Square pieces of pasta are topped with the meat filling and then folded into traditional ring-shaped agnolini, which are typically simmered in a rich meat broth. Often compared to the classic tortellino and cappeleto, the agnolino lacks the cap of the former and has a more rounded tip than the latter; but above all, the filling is what makes the greatest difference between these three types of pasta. Regarding dishes prepared with agnolini, sorbir d’agnoli is a traditional specialty flavored with lots of grated parmesan cheese, laced with Italian red wine (typically Lambrusco wine), and typically served as the first course of a Christmas dinner.Expand

Farfalle is a type of short pasta characterized by its unique shape - oval or rectangular pieces that are pinched in the middle in order to resemble a bow-tie (or a butterfly). The name farfalle is literally translated to butterfly, also referring to its shape. It dates back to the 1500s, and was first made in the Lombardy and Emilia-Romagna regions of Italy. Farfalle is ideal for dishes with intense flavors and goes well with oil-based sauces and light sauces with fish or vegetables. It can also be added to pasta salads. Some cooks like to use it in casseroles since it bakes well and keeps its shape.Expand

Casoncelli is a variety of fresh Italian pasta that is stuffed with cheese, breadcrumbs, and meat such as pork or beef. The pasta is traditionally served in a thin sauce made with melted butter and sage leaves. The unusual shape of the pasta is made by folding a pasta sheet over the filling and pressing it at the edges, a process that is similar to making ravioli. Casoncelli can be served either as an appetizer or as a main dish.Expand

Sbrofadej is a traditional type of pasta originating from Brescia and around Lago di Garda. The pasta is made with a combination of wheat flour, eggs, nutmeg, and Grana Padano cheese. If the pasta is made on Lake Garda, cornflour is added to the mixture. The dough is quickly kneaded, left to rest, and it’s then riced into a boiling meat broth. Once placed into the broth, the fresh pasta is quickly cooked, and it results in short and thick vermicelli-like noodles. The name sbrofadej is derived from the old Lombard dialect word sbroffa, meaning to splash oneself, which can often occur when enjoying this pasta in the meat broth.Expand