Farfalle with pioppini (c yclocybe aegerita) mushrooms
SANJA ‘S RECIPE For 4 people: 150 gr. of durum wheat semolina 200 gr. of flour type 0 2 medium eggs ...
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Tigelle or crescentine?
The Tigelle, more commonly called Crescentine or Crescenti, are a typical bread of the Modena Apennines, in Emilia Romagna region. It is a dough based...
Pasta of the day: “Spaghetti alla Chitarra”
Serves 4 people: 400 gr. of durum wheat semolina 4 medium eggs pinch of salt Preparation: Pour semolina on a fountain...
Pansotti with Walnut Pesto
Note: The filling for this recipe yields a lot. You will need 2 recipes of the pasta dough. Pasta Dough: 400g 00 Flour 4 eggs...
Stuffed Green Tortelli with Black Cabbage, Treviso Pork & Sheep Ricotta
Ingredients 200 g flour: type 0 100 gr durum wheat semolina 100 gr black cabbage leaves (about 160 of fresh leaves) 1 egg 1 yolk...
Zeppole di San Giuseppe
The zeppole di San Giuseppe is a typical dessert of Father’s Day, celebrated on March 19, the day of the feast of San Giuseppe. They...
Garganelli: the Maestra Pastaia reveals her secret to you
Garganelli Ingredients for 4 servings: 250 g. flour type 0 or type 00 150 g. semolina flour 4 eggs Directions: Pour flour on pastry board,...