FILLED WITH FLAVOUR, FULL OF LOVE
EGG & FLOUR // UOVA e FARINA
1 egg = 100grams of tipo ’00’ flour
THEN ALL YOU NEED IS A LITTLE BIT OF LOVE AND ATTENTION…
Rich organic eggs and high grade “00” flour – soft, fine-sieved durum wheat described in Italian as “tender” – are all we knead to make our pasta. We work it thoroughly, on the premises, until smooth and silken, fine and light enough to fill.
FRESH FILLINGS // RIPIENI FRESCHI
Process is everything. Many of our sumptuous fillings need two or even three or more stages of cooking, caramelising, resting, steeping, to bring out their optimum flavours. Only then are they ready to fill our fresh pasta, to be served to you straight away. We give it time, so you don’t have to.
As with our fillings, our sauces are crafted with the utmost care, to balance rich yet delicate flavours. Slow-cooked for depth, or light and fresh, they are expertly curated to compliment the range of fillings and pastas, adding an extra dimension to your dish.
Fresh pasta is about a return to basics: Slowing down, embracing traditional values and enjoying delicious food. Small rituals that make a big difference.
HOW TO COOK FRESH, FILLED PASTA / COME CUCINAR LA PASTA FRESCA e RIPIENA
Fresh, filled pasta cooks quickly. Bring the water to the boil and add one tablespoon of sea salt per litre, then add the pasta and stir gently. It is important to cook stuffed pasta to a firm al dente.
The pasta should rise to the surface when ready – please allow approximately 3-4 minutes. Use a slotted spoon instead of a sieve to drain to avoid damaging the pasta. Frozen pasta can be placed directly into boiling water, please allow an extra 2-4 minutes cooking time.
Fresh pasta should keep in the fridge up to two days or up to one month in the freezer.