Silky and smooth fresh egg pasta is a traditional Sunday delight in the north of Italy.
Tagliatelle or wider pappardelle ribbons are best with slow cooked ragu’, while short shapes like casarecce, fusilloni or lilly-shaped gigli have excellent texture and can be quickly mixed with pesto or veg-based sauces. It’s a definite plus that fresh pasta is ready in 2 minutes! We make our pasta in small batches using traditional bronze die for better texture and cut long pasta by hand. The free-range eggs we use are from Sussex and never more than a week old.
Keep it chilled.
Classic silky long flat and wide ribbons cut by hand. Pappardelle are traditionally served with slow-cooked ragu’-style sauces, especially with game – wild boar, venison, rabbit.
Tonnarelli are just a bit bigger than spaghetti and have an amazing grip of sauce. Tonnarelli are best served with crab, sea-food or all amatriciana. Simple tomato sauce works a treat too.
These big fusilli trafila was made just for us, we love pasta with a bite and awesome texture. Great with chunky veg sauces – aubergines, peppers, courgettes, tomato and mozzarella.
Very popular shape in the south of Italy, casarecce are versatile and can be used with a great variety of sauces. Chunky veg such as aubergines, peppers, courgettes or tomato and mozzarella or pesto and fine beans. A very appealing shape for small children.
Shell-shaped conchiglioni are pretty and neat. We like them with tomato and peas sauce, as peas get trapped inside the shells. A hit with small children.