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  • Fava Bean Flour Pasta "Tacconi"
  • Fava Bean Flour Pasta "Tacconi"
  • Fava Bean Flour Pasta "Tacconi"

Fava Bean Flour Pasta "Tacconi"


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Tacconi, very similar to tagliatelle, is a traditional pasta shape made of eggs, wheat flour and fava bean flour. This particular flour is obtained by working peeled fava beans of Fratte Rosa on stone flour mill. Compared with other flours, the fava beans flour has fewer calories thanks to lower carbohydrate content. Tacconi is the right balance between health and taste; ideal when served with a meat based sauce, excellent if simply tossed with ricotta and courgettes.

Type: Fava Bean Flour Pasta
Producer: Azienda Agricola i Lubachi
Made in: Marche (Italia)
Net Weight: 250 gr

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Fratte Rosa is located between the valleys of Metauro and Cesano, more than 400 meters above sea level. Its territory is characterized by clay and chalky soils, known as "Lubachi", where, during the first ten days of October, the fava bean of Fratte Rosa is planted, in holes that are about 70 cm apart. The seed maturation takes place on May and June. Tacconi is a traditional pasta shape prepared with half of fava bean flour and half of wheat flour dough and eggs. This pasta has ancient origins, deeply linked to the ancient sharecropping of the Marche. At the time of dividing the harvest with the "master", the ancient sharecroppers were often worried by the idea of running out of wheat flour. To avoid this, the sharecroppers of Fratte Rosa pushed toward the use of alternative flours, and fava beans flour was a perfect substitute of wheat flour, adding also a more delicate flavour and many essential nutrients.

Close to the town of Fratte Rosa (PU), Azienda Agricola i Lubachi cultivates cereals and fodders with the organic method. The company's goal is to rediscover old traditional productions combining respect for origins with respect for the land. The company participates to the project of varietal recovery of Fava Bean of Fratte Rosa, collaborating with the Experimental Institute for horticulture of Monsanpolo del Tronto(AP) and the Faculty of Agriculture of the University of Ancona. The company bears the name of the land where is located, in fact, Fratte Rosa is on heavy clay soils known as "I Lubachi".

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 10 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

Durum wheat, Fava Beans of Fratte Rosa, eggs. Nutritional values for 100g: Carbohydrates 70 g/100g - Starch 61,5 g/100g - Amylose (%) 29,2 - Amylopectine (%) 70,80 - Dietary fiber g/100g 6,8 - Proteins g/100g 16,1 - Fats g/100g 3,4 - Polyphenols 185,3 -Glycemic Index 40

The celebration of the ancient traditions of the Marche will find complete fulfillment when the Tacconi of Fratte Rosa meet a sauce prepared with the Guanciale and the Organic Tomato Sauce with Vegetables.