Italian Pasta

<Italian Food> <Italian Restaurants> <Olive Oil> <Italian Bread> <Italian Pasta> <Wines> <Italian Sauces>

Pasta means Italy. They are the image of the Italian cuisine, symbol of tradition and modernity
expression of the art of handmade pasta.
Many variation can be created adding exquisite ingredients
.Tagliatelle Verdi, Tagliatelle Tricolori, Tagliatelle al Nero di Seppia, Tagliatelle ai Funghi porcini, Tagliatelle al Farro, Rigatoni, Trofie, Pappardelle, Croxetti etc.

Croxetti
Tagliatelle
Trofie

              Tagliatelle

Tagliatelle  are the pasta image of the Italian cuisine, symbol of tradition and modernity
expression of the art of handmade pasta.
Tagliatelle recipe was born in Emilia-Romagna, the legend says that during the Renaissance the cook of the wedding of Lucrezia Borgia and Alfonso d'Este was inspired by the long hair of Lucrezia and thus created a very long and thin stripes: le tagliatelle.
Tagliatelle original recipe is composed of water, flour and salt.
Many variation can be created adding exquisite ingredients
.Tagliatelle Verdi, Tagliatelle Tricolori, Tagliatelle al Nero di Seppia, Tagliatelle ai Funghi porcini, Tagliatelle all’Erba Cipollina, Tagliatelle al Farro
 

              Pappardelle

Pappardelle are long and large noodles. The name derives from the verb “pappare,” (to eat) and its origin is lost in the mists of time.
Pappardelle are a classic of Tuscan cuisine and is the perfect choice for lamb and braised-meat sauces.
Pappardelle original recipe is composed of water, durum wheat semolina, and salt.
Pappardelle al Vino e Tartufo, obtained adding to the finest Pappardelle Wine and White Truffle.
Trenette are long, flat, twist-edged noodles typical from the Ligurian coast.
Trenette are made with flour and water and usually associated with pesto according to the ancient Ligurian original recipe.
 

              Trofie

Trofie are the pasta symbol of Liguria; the recipe was born in Genoa (city where Cristoforo Colombo was born) and their origin is lost in the history; the name maybe derives from "strafuggià" (rubbing) movement used to make this kind of the pasta .
Trofie are made from water, flour and salt and no eggs.
It is rolled by hand into 2 inches long pieces that are slim on the ends and wide in the heart.
The typical recipe is “Trofie al Pesto” where Trofie are served with basil pesto and boiled sliced potatoes.
Trofie: where the tradition meets with the taste.
 

              Croxetti

Croxetti have been produced according to the traditional recipe from Liguria.
A thin, disc shaped, Ligurian pasta that has been hand stamped with the family arms.
Croxetti originated in Middle Age in Liguria, the name derives from their shapes that remind the “il corazzo”, the old silver coin of the “Repubblica Marinara of Genova”.
Croxetti is a very ancient noble pasta; during the Middle Age in fact the noble Ligurian families as a sign of prestige ordered their cooks to use a handcarved wooden stamp to craft thin and disc shaped pasta and imprint it with their family symbol.
 

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