Hailing from Abruzzo Italy, Marcella's Lasagnas and pastas are made daily in-house using the finest durum (semolina) flour and eggs. Each shape is designed to go with whatever fresh produce is available in the local markets that week. The goal is to create the right relationship between the texture and feel of the pasta, the flavors and textures of the main ingredients, whether meat or vegetable, and the sauce, mangia!
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