Technical Data Sheets
Technical information, organoleptic characteristics, and nutritional values of our egg pasta. Four shapes, one single tradition: naturally porous.
Our Technical Data Sheets
Select a shape or scroll down the page to consult composition, characteristics, nutritional values, allergens, and packaging information.
Egg Pasta
Tagliatelle
NATURALLY POROUS
Cavallari egg tagliatelle are a classic of the Italian gastronomic tradition, made with durum wheat semola and fresh pasteurized eggs, without preservatives or additives. An artisanal product, these tagliatelle are prepared with a sheet about 0.9 mm thick and a width ranging between 6 and 7 mm. Their texture and consistency make them ideal for cooking in about 8-10 minutes. The nest format helps maintain the typical flavor and aroma of egg pasta, perfect for serving in traditional or creative dishes.
Organoleptic characteristics
- Nest format
- Straw yellow
- Typical egg pasta flavor and aroma
- Good texture
Allergens: Durum wheat semola, eggs, mollusks, soy, and mustard (possible cross-contamination)
Primary packaging: 250 g
Produced in Italy
GMO-free
Nutritional values per 100g
- Energy: 1620 kJ – 382 kcal
- Fat: 4.0 g of which saturates 1.2 g
- Carbohydrates: 69.9 g of which sugars 1.7 g
- Protein: 15.4 g
- Salt: 3.07 g
- Dietary fiber: 2.5 g
Egg Pasta
Pappardelle
NATURALLY POROUS
Cavallari egg pappardelle are wide strips of egg pasta, made with durum wheat semola and fresh pasteurized eggs. The sheet, with a thickness of 0.9 mm and a width of 15 mm, is suitable for a cooking time of 8-10 minutes, maintaining excellent consistency and perfect texture. Ideal for rich and structured seasonings, such as meat ragù or hearty sauces.
Organoleptic characteristics
- Nest format
- Straw yellow
- Typical egg pasta flavor and aroma
- Good texture
Allergens: Durum wheat semola, eggs, mollusks, soy, and mustard (possible cross-contamination)
Primary packaging: 250 g
Produced in Italy
GMO-free
Nutritional values per 100g
- Energy: 1620 kJ – 382 kcal
- Fat: 4.0 g of which saturates 1.2 g
- Carbohydrates: 69.9 g of which sugars 1.7 g
- Protein: 15.4 g
- Salt: 3.07 g
- Dietary fiber: 2.5 g
Egg Pasta
Fettuccine
NATURALLY POROUS
Cavallari egg fettuccine are a delicacy of Italian cuisine, prepared with durum wheat semola and fresh pasteurized eggs. With a thickness of 0.9 mm and a width ranging between 3 and 4 mm, the fettuccine cook in 8-10 minutes, ensuring perfect consistency and ideal texture. Perfect for being accompanied by rich and creamy sauces.
Organoleptic characteristics
- Nest format
- Straw yellow
- Typical egg pasta flavor and aroma
- Good texture
Allergens: Durum wheat semola, eggs, mollusks, soy, and mustard (possible cross-contamination)
Primary packaging: 250 g
Produced in Italy
GMO-free
Nutritional values per 100g
- Energy: 1620 kJ – 382 kcal
- Fat: 4.0 g of which saturates 1.2 g
- Carbohydrates: 69.9 g of which sugars 1.7 g
- Protein: 15.4 g
- Salt: 3.07 g
- Dietary fiber: 2.5 g
Egg Pasta
Tagliolini
NATURALLY POROUS
Cavallari egg tagliolini are a classic of Italian cuisine, made with durum wheat semola and fresh pasteurized eggs, without preservatives or additives. The thinner format compared to tagliatelle, with a thickness of 0.9 mm and a width ranging between 1 and 3 mm, makes them perfect for cooking in 8-10 minutes, offering excellent texture and a delicate taste. A perfect dish for any type of seasoning, from the simplest to the most elaborate.
Organoleptic characteristics
- Nest format
- Straw yellow
- Typical egg pasta flavor and aroma
- Good texture
Allergens: Durum wheat semola, eggs, mollusks, soy, and mustard (possible cross-contamination)
Primary packaging: 250 g
Produced in Italy
GMO-free
Nutritional values per 100g
- Energy: 1620 kJ – 382 kcal
- Fat: 4.0 g of which saturates 1.2 g
- Carbohydrates: 69.9 g of which sugars 1.7 g
- Protein: 15.4 g
- Salt: 3.07 g
- Dietary fiber: 2.5 g
Tradition and Quality Since 1950
With over 70 years of experience, our pasta is the result of family passion and artisanal mastery, passed down from generation to generation. Each product tells the story of an authentic tradition that respects the values of Italian cuisine.
Selected Ingredients
Sustainability and environment
Artisanal production process
Innovation and Tradition
From the Beginning to Today
In 1950, Grandfather Efrem founded an artisanal pasta workshop in Baone, in the heart of the province of Padua. With passion and simple ingredients like durum wheat semola, fresh eggs, and water, he gave life to an authentic pasta, loved by all. Over time, the business grew under the guidance of Paolo, his son, who moved to a larger facility in 1990. Today, Pastificio Cavallari continues to produce artisanal quality pasta, remaining faithful to traditions and passing them on to the new generation.