Frozen Egg Maccheroni al Torchio
Maccheroni al Torchio by Laboratorio Tortellini are fresh egg pasta extruded through a torchio die and IQF frozen, in a 1.5 kg carton with about 15 portions of 100 g. The durum wheat semolina and egg (19%) dough and the rough torchio ridging create a shape that grips ragù, cheese creams and meat sauces. It cooks in 2-3 minutes straight from frozen, with no thawing. Made in Italy by Pastificio Canuti in Rimini, active since 1950.
What are maccheroni al torchio
Maccheroni al torchio is a pasta shape obtained by pushing the dough through a die (the torchio), which gives the surface a marked ridging. Bronze extrusion, compared with teflon, leaves the pasta porous and rough: it is this roughness that makes the sauce cling. In the egg version the dough gains structure, a golden colour and a full chew, typical of the Emilia-Romagna fresh pasta tradition.
The producer: Pastificio Canuti
The Laboratorio Tortellini brand belongs to Canuti Tradizione Italiana, a pasta factory founded in Rimini in 1950 by Mario Canuti. In the 1980s Canuti was among the pioneers of frozen fresh pasta, a technique that locks in freshly made pasta while preserving its structure and cooking hold. Today the factory exports frozen fresh pasta to food service worldwide. In Switzerland the product is distributed by LAPA through Polo SpA.
Features
The ridged, porous torchio surface is designed for structured sauces. IQF freezing locks the pasta individually, avoiding compact blocks and letting you take only the portions you need. The result on the plate is egg pasta with a full bite and a consistent yield in service, even at high restaurant volumes.
Technical specifications
Frozen fresh egg pasta. Ingredients: durum wheat semolina, eggs (19%), water, salt. Allergens: gluten and eggs; may contain traces of mustard and soy. 1.5 kg carton, about 15 portions of 100 g. Indicative piece weight 3 g each. Storage at -18 °C, shelf life 18 months. Cook 2-3 minutes from frozen, at least 1 litre of water per 100 g.
Uses in professional kitchens
Ragù alla bolognese: dress with a long-cooked meat ragù and a dusting of 24-month Parmigiano. Game sauces: ideal with wild boar or duck ragù, where the ridging gathers the jus. Cheese cream: four-cheese or gorgonzola and walnut, finished off the heat. Butter and sage: a quick version that highlights the egg pasta. Tomato and basil: for a classic, light first course that is fast in service.
Pairings
They pair with Parmigiano Reggiano PDO, ready ragù and sauces, UHT whole cream for creamy sauces, peeled tomatoes and extra virgin olive oil. For quick service, perfect with the LAPA range of sauces to combine on the menu.
LAPA distribution and logistics
Frozen B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) shipping in 24-48 hours with certified food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport) and insulated packaging with dry ice. A service tailored to restaurants, pizzerias, hotels, delicatessens, canteens, gelato shops and private customers.
Who it is for
Designed for restaurants, trattorias, hotels, catering, canteens and central kitchens looking for fresh egg pasta ready in a few minutes, with consistent yield and easy portion management thanks to IQF freezing.
