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 medium ribbons cut by hand. Tagliatelle are traditionally served with ragu’ alla Bolognese, but also delicious, tomato sauce or pesto.
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.