Anolini di carne e al formaggio

Cheese anolini

Fresh laminated egg pasta with cheese filling

Cheese anolini – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: cheese 52% (Fontal, Emmental, mozzarella, gorgonzola, milk, salt, rennet), ricotta (whey,cream,milk, salt), potato flakes (dehydrated potatoes (99%), spices), egg, salt, natural seasoning, pepper.

Cooking time: 2-3 minutes

Cheese anolini recipe


For pasta:
1 kg of flour
8 eggs

For the filling:
1/2 kg of cheese grated Parmesan cheese
70 grams of breadcrumbs
2 eggs

meat broth perfectly degreased


To make the filling, mix  bread crumbs, scalded with boiling broth, grated cheese, eggs, salt and nutmeg.

Then pull the dough with flour, eggs and a bit ‘of salt. Have the filling, to balls, on strips of dough, and close so that the filling remains inside.

Poi con lo stampo frastagliato, cioè quello fatto apposta per gli anolini, li tagliamo separandoli dalla pasta in eccesso.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana

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