Fresh filled egg pasta
– PASTE: 00 flour, eggs 40%, salt.
– FILLING: Spinach 20%, lean Ricotta KM 0 10% 15% zucchini, cabbage 10%, 10% borage, Chard 10%, 5% peas, potatoes 5%, Grana Padano DOP (salt, milk, rennet, lysozyme) 5%, 5% Parmigiano Reggiano DOP, carrot, onion, celery, pepper, spices, herbs, salt, pepper.
ALLERGENS: cereals containing gluten, egg, celery, milk and derivatives.
STORAGE: they will keep in the refrigerator (0-4 ° C) for 10 days from the date of production.
Cooking time: 3 minutes
ADVICE FOR PREPARATION: Cook for about 3-4 minutes. Serve with vegetarian sauce or melted butter, sage and Parmigiano Reggiano DOP.
TASTE: The taste reminds our grandmother’s recipes, with fresh vegetable notes of the season. the taste is light and delicate.
SHAPE: Rectangular and potbellied, with a jagged edge.