Fresh filled egg pasta
– PASTE: 00 flour, eggs 40%, salt.
– FILLING: 40% rice; meat of bovine 20%; pork 15%; cabbage 10%; Ham defatted 5% (pork thigh, salt, potato starch, flavorings, gelling agent: E407, acidity), Grana Padano DOP (salt, milk, rennet, lysozyme) 5%; Parmigiano Reggiano DOP 5%; carrot; onion; celery; salt; pepper; spices.
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 4-5 min. You can be combined with homemade meat sauce, cream, gravy or butter, sage and grated Parmigiano Reggiano DOP.
TASTE: The taste reminds our grandmother’s recipes, rice and cabbage in the dough, making it a light meal with a very delicate taste.
SHAPE: Square and paunchy, with jagged edge.