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Strozzapreti are a typical fresh pasta of the Romagna culinary tradition and are also known as strangolapreti because, during the time of the Papal States, the priests seized the eggs from the “azdore”or pasta makers, which were forced to create this particular shape of pasta made from only water and flour. While they were preparing the pasta, each time they wished that the priests would choke on the stolen eggs. Our pasta has a small percentage of egg which allows you to give the pasta more elasticity. Strozzapreti are best suited with Bolognese ragout sauce, a sausage and pea sauce or with a vegetable sauce.
Energy Content: 310 Kcal
Energy Content: 1310 kJ
Total Fat: 4g/100g
Saturated Fatty acids: 1g/100g
Carbohydrates: 56g/100g
Sugar: 1g/100g
Protein: 13g/100g
Salt: 0.1g/100
Semola flour, all purpose flour, pasteurised eggs.
Store between 0°-4° celsius. The product must be eaten after cooking.
Tortellini have their origin in Emilia Romagna, between Bologna and Modena are traditionally stuffed with a mix of Mortadella, Parmesan cheese, Pork, egg and nutmeg and served in a rich capon broth. Legend states that Venus came to stay at an inn located in Castelfranco Emilia, which is halfway between Bologna and Modena. The inn keeper was so fascinated with her beauty that he spied on her through the keyhole, but the only part that he could see was her navel. From here, he was inspired to create a round shaped pasta which is the supposed origin of the "ombelico di Venere" or Venus' navel.
Tortelloni are a rich stuffed pasta with origins from Northern Italy. They have a similar shape to tortellini but they are larger and are closed differently. These tortelloni are delicous with an exquisite squash filling. The quality of the filling is what makes the difference with this pasta. The best way to serve tortelloni are with melted butter and sage leaves or with a tomato sauce. Since they are one of the few dishes in Northern Italy without meat, Tortelloni are an ideal dish for Christmas eve or for vegetarians.
Tortelloni are a rich stuffed pasta with origins from Northern Italy. They have a similar shape to tortellini but they are larger and are closed differently. These tortelloni are delicous with a fluffy potato filling. The quality of the filling is what makes the difference with this pasta. The best way to serve tortelloni are with melted butter and sage leaves or with a tomato sauce. Since they are one of the few dishes in Northern Italy without meat, Tortelloni are an ideal dish for Christmas eve or for vegetarians.
Tortelloni are a rich stuffed pasta with origins from Northern Italy. They have a similar shape to tortellini but they are larger and are closed differently. Traditionally, tortelloni are stuffed with fresh ricotta cheese and parsley. Other common fillings of this pasta include squash or potatoes. The quality of the filling is what makes the difference with this pasta. The best way to serve tortelloni are with melted butter and sage leaves or with a tomato sauce. Since they are one of the few dishes in Northern Italy without meat, Tortelloni are an ideal dish for Christmas eve or for vegetarians.
Bolognese Lasagne are unique compared to all other lasagne recipes in Italy. The difference is in the spinach pasta, followed by layers of rich ragout, creamy Bechamel sauce and delicious parmesan cheese. After being baked in the oven for 45 minutes, the flavors flow out of the sides when you cut into, and the parmesan cheese makes for a crunchy top layer.
Balanzoni are a typical pasta from Bologna and are larger than tortellini. They are made with a sheet of spinach pasta and later filled with ricotta, mortadella and parmesan cheese. The name derives from the local carnival mask Dottor Balanzone because they resemble the pointy hat. They are served with butter and sage to appreciate the delicate filling.
Cappelletti are similar to tortellini in shape and size and are typical of Romagna, the area towards the sea of the Emilia Romagna region, and can be filled with several cheeses or meat and ricotta. They are very rich in flavor and should only be served in broth.
Passatelli started off as peasant food, mostly made by farmers using old bread and cheese to make a meal. As time went by, bread was substituted with bread crumbs and the cheese used was only parmesan. The ingredients are gently mixed together by hand then placed in a ricer to give their distinctive shape. Passatelli are traditionally served in broth but with the creativity of modern chefs, can also be served with sauces such as ragout.
Zuppa Imperiale or Royal Soup is another typical dish made in Emilia Romagna, particularly in Bologna and Ravenna. It is considered a main soup dish and lovingly made with flour, eggs, butter, nutmeg and bread crumbs. After gently mixing the ingredients together, the dough is layed out and baked until it is golden brown. After it has cooled, the dough is cut into little squares and served in a delicious capon broth.
Garganelli are a type of striped egg pasta typical of Romagna. They are obtained by rolling a small strip of pasta around a stick that is pressed on a comb or "rigagnocchi" and their appearance is similar to penne. Legend says that a cardinal's cook was preparing stuffed pasta for a lunch for many diners and she noticed that someone had eaten the filling. Without losing heart, she detached a comb from the frame of the house and, with the help of a thin rod, began to roll the squares of dough onto themselves. The garganelli were then cooked in capon broth, and served to diners with great success. Today they are not served in broth, but with a rich sausage or ham sauce or with a vegetable sauce.
Spaghetti alla chitarra are made by placing the sheet of pasta on top of a frame that looks like a guitar, and then taking the rolling pin across the top and watching the "guitar" pasta fall through. The result is a porous pasta that sauces adhere to beautifully. It's hard to believe that the only ingredients are flour and eggs.
Strichetti are also called farfalle or butteflies which is what Italians call Bow tie pasta, or pasta that has been pinched to be closed. Their origins date back to the 16th century in the Lombardy region. All of our strichetti are lovingly closed by hand, one by one. This pasta is best served with cream or tomato sauces that combine perfectly with this pasta.
Tagliatelle ribbon pasta are one of the most classic types of pasta of the Emilia Romagna region. Eggs and flour are delicately joined together to make a pasta that is perfect for all of the sauces in the Mediterrean diet. Adding spinach to the dough gives it that extra flavor and beautiful green color.
Tagliatelle ribbon pasta are one of the most classic types of pasta of the Emilia Romagna region. Eggs and flour are delicately joined together to make a pasta that is perfect for all of the sauces in the Mediterrean diet.
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