Fresh filled egg pasta
– PASTE: 00 flour, eggs 40%, salt.
– FILLING: Ricotta KM 0 40%; spinach 50%; Grana Padano DOP (salt, milk, rennet, lysozyme) 5%; Parmigiano Reggiano DOP 5%; salt; herbs; 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: 4-5 minutes
Tips, taste, shape: cook for about 2-3 min. You can be combined with a cream cheese, Fontina fondue D.O.P. or simply butter, sage and grated Parmigiano Reggiano DOP.
TASTE: The taste reminds her grandmother’s recipes, the combination of spinach and ricotta makes them a light meal with a very delicate taste.
SHAPE: Square and paunchy, with jagged edge.