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Tortelli piacentini ricotta e spinaci

Tortelli with ricotta and spinach from Piacenza

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Tortelli with ricotta and spinach from Piacenza

Fresh hand made egg pasta filled with ricotta and spinach

Tortelli piacentini ricotta e spinaci
Tortelli from Piacenza – ingredients:

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

Filling 50%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0; yeast, salt), potato flakes ( dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Tortelli with ricotta and spinach from Piacenza recipe

INGREDIENTS

For the filling:
200g spinach
250g ricotta cheese
50 g parmesan
1 egg yolk

10 g butter
1 clove garlic
nutmeg
salt and pepper q.s.

For the pasta:
300 g flour
3 eggs
1 pinch of salt
1 teaspoon of oil

PREPARATION

To make the dough, form the flour with a small fountain with a hole in the middle, break your eggs, add salt and mix with a fork by dropping gradually the flour in the center. When will begin to thicken, add the oil and continue to knead at length with your hands until you get a ball hard and smooth. Divide the dough into four pieces, put them in a sealed plastic bag and store in the fridge for half an hour.

For the filling, put the ricotta cheese to drain in a colander to make them lose the excess whey. Meanwhile, blanch the spinach for 5 minutes in boiling salted water.
In a skillet, brown the garlic in butter until it begins to foam.
Drain the spinach and saute for 5 minutes in the pan with the garlic. If necessary, add a little water to facilitate cooking. Once cooked spinach, to evaporate all the water remaining in the pan in order to dry as possible the vegetable. Remove the garlic and let cool.
In a mixer, whisk together the ricotta and Parmesan cheese, egg yolk, a generous sprinkling of nutmeg, a pinch of salt and a little ‘pepper. Add the spinach and blend until coarsely chopped mix all ingredients. Refrigerate for 10 minutes.

Roll out the dough as thin as possible, ricavandovi of squares of about 7 cm per side. Place the center of each square a teaspoon of filling, place the square of dough on hand and fold in one of the corners. Overlap the side flaps towards the center, alternating between them in order to form a kind of braid light pressure. When you reach the end of the final tortello solder paste at the “tail”. As you will form the ravioli, place them on a floured thoroughly without letting them touch each other.

Other products from Pastificio Fontana

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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.

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Tortelli piacentini ricotta e spinaci

Tortelli with ricotta and spinach from Piacenza

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Tortelli with ricotta and spinach from Piacenza

Fresh hand made egg pasta filled with ricotta and spinach

Tortelli piacentini ricotta e spinaci
Tortelli from Piacenza – ingredients:

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

Filling 50%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0; yeast, salt), potato flakes ( dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Tortelli with ricotta and spinach from Piacenza recipe

INGREDIENTS

For the filling:
200g spinach
250g ricotta cheese
50 g parmesan
1 egg yolk

10 g butter
1 clove garlic
nutmeg
salt and pepper q.s.

For the pasta:
300 g flour
3 eggs
1 pinch of salt
1 teaspoon of oil

PREPARATION

To make the dough, form the flour with a small fountain with a hole in the middle, break your eggs, add salt and mix with a fork by dropping gradually the flour in the center. When will begin to thicken, add the oil and continue to knead at length with your hands until you get a ball hard and smooth. Divide the dough into four pieces, put them in a sealed plastic bag and store in the fridge for half an hour.

For the filling, put the ricotta cheese to drain in a colander to make them lose the excess whey. Meanwhile, blanch the spinach for 5 minutes in boiling salted water.
In a skillet, brown the garlic in butter until it begins to foam.
Drain the spinach and saute for 5 minutes in the pan with the garlic. If necessary, add a little water to facilitate cooking. Once cooked spinach, to evaporate all the water remaining in the pan in order to dry as possible the vegetable. Remove the garlic and let cool.
In a mixer, whisk together the ricotta and Parmesan cheese, egg yolk, a generous sprinkling of nutmeg, a pinch of salt and a little ‘pepper. Add the spinach and blend until coarsely chopped mix all ingredients. Refrigerate for 10 minutes.

Roll out the dough as thin as possible, ricavandovi of squares of about 7 cm per side. Place the center of each square a teaspoon of filling, place the square of dough on hand and fold in one of the corners. Overlap the side flaps towards the center, alternating between them in order to form a kind of braid light pressure. When you reach the end of the final tortello solder paste at the “tail”. As you will form the ravioli, place them on a floured thoroughly without letting them touch each other.

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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Tortellini di carne e al prosciutto crudo

Meat tortellini

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Meat tortellini

Fresh laminated egg pasta with a meat based filling

Tortellini di carne
Meat tortellini – ingredients:

Pasta 65%: soft wheat flour type 00, durum wheat flour, egg 18%, water.

Filling 35%: mortadella (pork meat, salt, spices), bread crumbs (soft wheat flour type 0, yeat, salt, malted cereal flour) 16% beef, cured ham, pork meat, salt), Parmesan (milk, salt, rennet, lyzozyme), pork meat, water, onion, carrot, celery, red wine, salt, stock, natural seasoning, white pepper.

Cooking time: 5-6 minutes

Meat tortellini recipe

INGREDIENTS

For the filling:
half an onion
half a clove of garlic
30 g carrots
125 g of ground beef
half a tablespoon of olive oil

40g of grated Parmesan cheese
1 egg yolk
salt
pepper
4 tablespoons butter
flour and semolina to flatten and sprinkle

For the pasta:
200 g of white flour
50 g of durum wheat semolina
1 pinch of salt
2 eggs
1 tablespoon olive oil
3 tablespoons water

PREPARATION

For the filling, chop the onion and garlic. Wash the carrots, peel and cut into cubes.
Lightly fry the ground beef. Add the onion, garlic and carrots. Stew over a low heat for about 4 minutes. Transfer everything in the food processor and chop finely.
Add the Parmesan cheese and egg yolk and mix well. Season with salt and pepper. Cover the filling and place in refrigerator for at least 1 hour. For the dough, mix the flour, semolina and salt in a bowl. Form a basin. Pour into bowl the eggs, oil and water.

Knead well until dough is smooth and elastic.
You shape the dough into a ball and wrap in plastic wrap. Let it rest in the fridge for about 30 minutes. Flatten the dough on the flour and the semolina to a thickness of ca. 2 mm and sprinkle with the mixture of flour and semolina. Cut the dough into squares of 6 x 6 cm. Put a little filling on the bottom half of the squares of dough. Brush the edges with a little water. Fold the dough into a triangle and press the edges together.

Roll up the ends to the side of the fold around the index and press them well, so they fit perfectly. Boil plenty of water and salt. Cuocetevi tortellini al dente for about 7-8 minutes. Remove the tortellini with a slotted spoon and let them drain well.
Melt the butter in a pan. Add the tortellini and stir. Season with salt and pepper.

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.

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Margherite di pasta fresca ripiena

Mushroom margherite

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Mushroom margherite

Fresh laminated egg pasta filled with a ricotta and mushroom base

Margherite ai funghi
Mushroom margherite – ingredients:

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

Filling 50%: mozzarella, ricotta (whey, cream, milk, salt), mushroom (champignon mushroom, mixed mushrooms, dried cep (porcini) mushroom) 17%, Parmesan (milk, salt, rennet, lyzozyme, potato flakes (dehydrated potatoes (99%), spices), bread crumbs (soft wheat flour type 0, yeast, salt), egg white, onion, butter, salt, parsley, natural seasoning.

Cooking time: 3 minutes

Mushroom margherite recipe

INGREDIENTS

For the filling:
600 grams of porcini mushrooms (or other varieties of mushrooms)
2 cloves of garlic
parsley

3 tablespoons parmesan or grana
extra virgin olive oil
salt and black pepper

For the fresh pasta:
250 grams of flour 00 (or 300 grams without the addition of whole wheat flour)
50 grams of wheat flour
3 eggs

PREPARATION

Prepare the fresh egg pasta (the recipe step by step photographed fresh egg pasta click QU) I wrap the loaf of dough in a damp towel and let it rest for about an hour.
Meanwhile, prepare the mushroom filling. Crush two cloves of garlic and put them in a pan with extra virgin olive oil.
Add the mushrooms cut into small pieces. If they were frozen do not need to wait for it to thaw completely.
Wait until the mushrooms give in all the water, salt and pepper and add the chopped parsley.

When the mushrooms will be completely dry, remove the garlic and blend with an immersion blender or in a blender.
Add to the mixture 3 tablespoons of Parmesan cheese or parmesan cheese.
Allow to cool completely before using ravioli. Meanwhile, roll out the dough into thin layers. To produce ravioli stuffed with mushrooms is convenient to use the ravioliera to get ravioli securely closed and all the same size.
Fill the ravioli with half a teaspoon of filling, closing with a second pastry and seal the ravioli, pressing with a rolling pin on ravioliera.

As an alternative to ravioliera adopt the classical method of packaging the ravioli then lay the pastry on a work surface, fill with stuffing balls that they all have the same distance between them and then cover with another sheet of pasta.
Cut the ravioli stuffed with mushrooms with the help of a wheel cutter.
To keep the ravioli place them on a tray covered with a dry dish towel sprinkled with flour. Put the tray in the freezer and only after the complete transfer them into the appropriate bags for freezing food, to always keep in the freezer.

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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Margherite di pasta fresca ripiena

Potato and speck margherite

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Potato and speck margherite

Fresh laminated egg pasta filled with ricotta, potatoes and speck

Potato and speck margherite – ingredients:

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

Filling 50%: water, ricotta (whey, cream, milk, salt), potato flakes (dehydrated potatoes (99%), spices) 13% speck 12%, butter, parmesan (milk, salt, rennet, lyzozyme), pecorino cheese (milk, salt, rennet), salt, natural seasoning, nutmeg.

Cooking time: 2-3 minutes

Potato and speck margherite recipe

INGREDIENTS

For the filling:
200 g boiled potatoes
80 g bacon
60g grated Parmesan cheese
1 egg

q.b. salt
q.b. pepper
q.s. extra virgin olive oil

For the pasta:
300 grams of flour 00
3 eggs

PREPARATION

Start with the pasta. Pour the flour on the work bench and add the eggs. Stir little at a time with hands, mixing the flour gradually, until the mixture is smooth, that you will rest wrapped in paper oven at room temperature for at least half an hour. Cut into small strips the bacon and cook in a pan with a drizzle of olive oil. Boil the potatoes and mash thoroughly into the tool. Let them cool, then add the parimigiano, bacon, egg. Season with salt and pepper.

Mix all ingredients well.
At this point, with a rolling pin or with the machine (manual or power that is), stretch the dough, not too thin, nor too thick: about 3 mm thickness is suitable.
Take a little dough with a spoon and place it on the mixture spread.

Cover with more dough and then cut daisies.
Cook them in salted water for about 5 minutes.
Serve topped with melted butter and sage and a good sprinkling of Parmesan cheese.

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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Ravioli di pasta fresca all’uovo

Beet ravioli

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Beet ravioli

Fresh laminated egg pasta filled with a beet base

Ravioli alle erbette
Beet ravioli – ingredients:

Pasta 55%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 35%: ricotta 45% (whey, cream, milk, salt), beet 17%, Emmenthal, Parmesan (milk, salt, rennet, lyzozyme), potato flakes (dehydrated potatoes (99%) spices, natural aroma.

Cooking time: 3 minutes

Beet ravioli recipe

INGREDIENTS

For the filling:
500 g. ricotta well dried
150 g. grated Parmesan cheese
1 egg yolk

300 g. herbs already cleaned and washed (Swiss chard, spinach, broccoli leaves, whatever you prefer)
1 pinch of nutmeg
salt

For the pasta:
600 g. flour oo
6 medium eggs
1 tablespoon extra virgin olive oil (used to keep the dough softer, especially if it is filled to close to perfection)

PREPARATIONS

First you cook the vegetables already cleaned and washed in boiling salted water for a few minutes, drain and let cool.
Prepare the pasta as usual, mix and let stand for 30 ‘well-wrapped in a kitchen towel.

Wring out the herbs with your hands, eliminating as much water as possible, then chop them fine on a cutting board, place in a bowl with the ricotta, mix well, add the egg yolks, salt, nutmeg and parmesan, mix well until you have a homogeneous mixture not too soft, if you add a little ‘Parmesan.

Roll out the dough, if the dough sheeter machine piece by piece, cut from the strips with a toothed wheel many squares of equal size, each put in the middle of a teaspoon of filling and seal well triangle, then place them from hand to hand trays with parchment paper.
Bring to boil a pot of water, add salt and cook the ravioli for a few minutes and serve.

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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Quadrotti di pasta fresca ripiena

Ricotta and spinach quadrotti

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Ricotta and spinach quadrotti

Fresh laminated egg pasta with a ricotta and spinach base filling

Quadrotti ricotta e spinaci
Ricotta and spinach quadrotti – ingredients:

Pasta 40%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 60%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0, yeast, salt), potato flakes (dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Ricotta and spinach quadrotti recipe

INGREDIENTS

For the filling:
200 grams of spinach
600 g cheese
150 grams of Parmesan

salt
pepper
nutmeg

For the pasta:
500 grams of flour
5 eggs
1 pinch of salt

PREPARATION

Wash the spinach and let them boil for 10 minutes.
When cooked, drain and let cool before you chop.
Prepare the dough by placing the flour on a work surface and putting the center eggs and a pinch of salt.
Work the eggs with the flour gradually taking it from the sides of the fountain.

Create a ball with the dough and set aside. For a more detailed description of the preparation of egg pasta consulted our special.
Prepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan cheese, salt, pepper and nutmeg until mixture is smooth.
Roll out the dough into two sheets with a thickness of about 1 mm, with the aid of a rolling pin or car tirapasta.

Spread the filling on the dough in mounds spaced. Cover with the other sheet and cut out the ravioli with
the appropriate tool.
Cook the ravioli in salted water and remove them when they come to the surface of the water with a slotted spoon.
Season to taste.

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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Ravioloni di pasta fresca all’uovo

Ravioloni di zucca

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Ravioloni di zucca

Pasta fresca all’uovo estrusa con ripieno a base di ricotta e zucca

ravioloni di zucca
Ravioloni di zucca – ingredienti:

Pasta 50%: semola di grano duro, uovo 24%, acqua.

Ripieno 50%: ricotta (siero di latte, crema di latte, latte, sale), zucca 26%, amaretti (zucchero, mandorle d’albicocca, albume d’uovo, lattosio, proteine del latte, aromi), zucchero, pane grattugiato (farina di grano tenero tipo 0, lievito di birra, sale), Grana Padano (latte sale caglio, lisozima), fiocco di patate (patate disidratate (99%), spezie), sale, noce moscata, aroma naturale.

Tempo di cottura: 3 minuti

La ricetta dei ravioloni di zucca

INGREDIENTI

Per il ripieno:
150 gr di zucca
100 gr di ricotta
20 gr di formaggio grana grattugiato
20 gr di taleggio grattugiato

pepe q.b.
noce moscata q.b.
sale q.b.
burro q.b.
formaggio q.b.

Per la pasta fresca:
100 gr di farina bianca
1 uovo
poco sale

PREPARAZIONE

Preparare la pasta, impastando la farina e l’uovo. Fare una palla, metterla a riposare in frigorifero ricoperta da una pellicola trasparente. Preparare la zucca: tagliarla a pezzetti, togliere la buccia. Metterla in forno a cuocere per circa 25 minuti a 200°.
Nel frattempo mescolare la ricotta con il grana e il taleggio, sale e pepe e un pizzico di noce moscata.

Quando la zucca è cotta farla sgocciolare per bene e schiacciarla con una forchetta. Aggiungerla all’impasto di ricotta. Riprendere la pasta e tirarla.

Disporre l’impasto di zucca e ricotta sulla pasta e formare i tortelli. Sigillare bene i bordi uno ad uno.
Cuocere i tortelli in acqua bollente salata per 5 minuti, scolarli e adagiarli con cura sul piatto di portata.

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Il risultato è una pasta con sapore e consistenza tipica della pasta fresca fatta in casa.

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Panzerotti saraceni al radicchio e speck

Buckwheat panzerotti

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Buckwheat panzerotti

Fresh laminated egg and buckwheat pasta filled with radicchio and speck

panzerotti saraceni
Buckwheat panzerotti – ingredients:

Pasta 50%: durum wheat, egg 22% buckwheat 6%, water.

Filling 50%: ricotta (whey, cream, milk, salt), radicchio puree 21%, potato flakes (dehydrated potatoes (99%), spices), speck 9%, bread crumbs (soft wheat flour type 0, yeast, salt), mixed cheese (milk, salt, rennet, lyzozyme, natural seasonings, salt, pepper.

Cooking time: 4-5 minutes

Buckwheat panzerotti recipe

INGREDIENTS

For the filling:
200 gr. of radicchio
70 gr. speck
200 gr. ricotta
80 gr. Parmesan
60 gr. breadcrumbs (if necessary)

virgin olive oil Extra
pepper q.s.
a clove of garlic
200 gr. butter

For the pasta:
150 gr buckwheat
150 g flour 00
2 eggs
1 cucchiaioolio extra virgin olive oil
salt to taste
water as needed

PREPARATION

Put the sifted flour in a heap on a pastry board. Add to the eggs, oil, salt, and knead until dough is firm and smooth. If you do not mix well, add a little ‘of water. Place the dough in the shape of the ball in a cloth or wrapped in plastic wrap and let stand a few hours at room temperature (in the refrigerator if it’s hot).

To prepare the filling carefully wash the radicchio and cut it into small pieces. In a pan, fry 3-4 tablespoons extra virgin olive oil and a clove of garlic (taking care to remove the filament central green garlic). Add the radicchio, a pinch of salt and cook for about 15-20 minutes. Remove from heat. Chop the chicory with an immersion blender in such a way as to obtain a cream. Cut the bacon into small pieces, add the cream, pour the ricotta and mix well. If the mixture is too liquid you can add 60 grams of breadcrumbs.

After completing the preparation of the dough and filling, we see how to shape the ravioli: First, roll the dough, forming thin sheets with the help of a wooden rolling pin or with the pasta machine for the preparation of the pastry. Divide the dough into two halves. Spread the filling on one half of the dough, using a spoon and forming balls large as marbles, spaced apart. Cover with the other half of the dough. With the fingers to pressure between a ravioli and the other, so as to seal them. Cut the ravioli with a cutter grooved, giving the desired shape to ravioli.

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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Ravioloni di pasta fresca all’uovo

Ravioloni ricotta e spinaci

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Ravioloni ricotta e spinaci

Pasta fresca all’uovo estrusa con ripieno a base di ricotta e spinaci

Ravioloni ricotta e spinaci
Ravioloni ricotta e spinaci – ingredienti:

Pasta 50%: semola di grano duro, uovo 24%, acqua.

Ripieno 50%: ricotta 34,5% (siero di latte, crema di latte, latte, sale), spinaci 26%, Grana Padano (latte, sale, caglio, lisozima), cipolla, burro, pane grattugiato (farina di grano tenero tipo 0, lievito di birra, sale), fiocco di patate (patate disidratate (99%), spezie), albume, sale, aroma naturale.

Tempo di cottura: 3 minuti

La ricetta dei ravioloni ricotta e spinaci

INGREDIENTI

Per il ripieno:
300 gr. di ricotta
100 gr. di spinaci lessati
5 cucchiai di parmigiano grattugiato

noce moscata
sale

Per la pasta fresca:
3 uova
400 gr. di farina
acqua q.b.
sale

PREPARAZIONE

La ricetta inzia con la preparazione del ripieno. Lessare gli spinaci, sgocciolarli, strizzarli bene, tritarli e farli asciugare in un tegame con una noce di burro. Lasciare intiepidire la verdura, quindi unire la ricotta e il parmigiano grattugiato, sale e una grattata di noce moscata e mescolare bene fino a ottenere un composto omogneo. Trasferire poi il composto in una terrina e incorporarvi un uovo intero, dopodichè lasciare riposare in frigorifero per almeno una mezz’ora.

La preparazione della pasta inzia con il setacciare con cura la farina sulla spianatoia, formare la classica fontana, quindi mettervi al centro le uova e un pizzico di sale. Sbattere con una forchetta di legno le uova, quindi iniziare a incorporare la farina con la punta delle dita, partendo dai bordi della fontana. Lavorare con le mani il composto per 15-20 minuti, amalgamando bene gli ingredienti e avendo cura di cospargere di tanto in tanto la spianatoia con un poco di farina. Continuare in questo modo fino a ottenere un impasto sodo e omogeneo, poi, quando nella pasta iniziano a vedersi delle bollicine, raccoglierla formando una palla. Lasciarla riposare in una ciotola per mezz’ora.

La preparazione finale dei ravioloni  inizia con lo stendere l’impasto in due sfoglie e distribuire su una di esse il ripieno a mucchietti ben distanziati tra loro. Coprire quindi la sfoglia con il ripieno con l’altra sfoglia di pasta, schiacciando con le dita attorno a i mucchietti di ripieno per sigillare le due sfoglie, servendosi di una rotella tagliapasta per ritagliare i ravioli in quadrati omogenei.

Gli altri prodotti del Pastificio Fontana

Ricette tradizionali realizzate con i più innovativi sistemi di produzione e conservazione del prodotto.

Nei laboratori del Pastificio Fontana la tecnologia affianca la produzione, sebbene molte fasi siano ancora totalmente eseguite a mano.

Il risultato è una pasta con sapore e consistenza tipica della pasta fresca fatta in casa.

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maccheroncini di pasta fresca

Small maccheroni

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Small maccheroni

Extruded fresh egg pasta

maccheroncini all'uovo
Small maccheroni – ingredients:

Durum wheat, egg 24%, water.

Cooking time: 4 minutes

Small maccheroni recipe

INGREDIENTS

100 gr durum wheat semolina
400 g flour 0
200 g water

PREPARATION

Take the flour and place on a work surface or any surface smooth and thoroughly clean, do the classic hole in the middle and break the eggs by putting them in, add the tablespoon of olive oil and a pinch of salt.
Knead until you have a smooth and homogeneous mixture that does not stick to your hands.
Make a ball cover with plastic wrap and let it rest for half an hour.

The film is important otherwise the paste dried and loses elasticity.

Place the dough in the machine with a die for the macaroni and begin to produce all of the same length: in this way will cook at the same time.

We recommend that you lay the macaroni, as they emerge from the die onto a floured tray.

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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