PASTA REALE

PASTA REALE

A type of pasta used between Marche and Romagna exclusively in major holidays lunches. Its origin is very old, perhaps reconnected to that of Passatelli (link to page). A rich first dish obtained by mixing fresh eggs with flour, then seasoned with Grana Padano DOP, pepper and nutmeg. The dough thus obtained is then chopped by hand into small cubes. To make it more colorful and cheerful you can add to the dough carrots (and cubes becomes red) or spinach (and cubes becomes green).

The most suitable preparation is in the chicken broth: the pieces of pasta reale as small sponges absorb the broth, the different flavors melt in your mouth and leave a very strong and particular taste.

Available in 500g, 1 Kg sizes