Egg Pasta

Egg Pasta buy online: the Italian tradition!

Egg pasta is a type of pasta in which fresh eggs are used in the preparation of the dough.

Discover Egg Pasta

Egg pasta is also called “fresh pasta” because it was once prepared at home (and some still love doing it) to be consumed at the moment. The composition of fresh pasta varies considerably because the recipes are handed down from the tradition that also changes within the same regions: often it is family recipes.

The basic composition of the dough includes wheat flour and eggs.
The ratio is one egg every hundred grams of flour, but the number of eggs can be increased, using the egg yolks alone; or, you can replace some or all eggs with an equal volume of water.

Among the ingredients can be the oil, on the average one spoon every 200 g of flour, to make the dough more tasty and smooth, wine, butter, corn flour and more. And to give it more flavor, sometimes a little salt is added to the flour, which, however, must be really contained, considering that the cooking water is already salty.

Recipes Egg Pasta

Pappardelle Pasta

Pappardelle Pasta

Pappardelle are a type of pasta of the Tuscan homemade tradition, made of a mixture of flour, eggs and salt combined with art to form wide strips, rustic and rough to the touch…

Dosage of Saffron

Dosage of Saffron

The dosage of saffron to put in a recipe obviously depend on what you have to do and the chef's inspiration...If you are making the classic Milanese risotto we generally recommend a dose of 12/15 threads per serving (80-90 grams of rice), or 0.15 grams for a risotto...

Easter Muffin Recipe with Parmesan

Easter Muffin Recipe with Parmesan

There is this Easter Muffin Recipe with Parmesan that is used every year in Italy as a way to celebrate the holiday. The ingredients are connected to the history of easter, sacrality and christianity. Bread is Christ bread of life, wine and his blood, meat is his...

Balsamic Vinegar PGI

Balsamic Vinegar PGI of Modena is produced in the territories of the province of Modena and, although the name does not suggest it, also in those of the province of Reggio Emilia. It is a lower quality vinegar than PDO. More widespread, cheaper, but also less pure. As...

Pizzoccheri Pasta

Pizzoccheri Pasta

Pizzoccheri Pasta are a type of pasta which is very fresh and its shape is made with a mixture of buckwheat flour, strong flour and water.The history of pizzoccheri takes us to Valtellina, to be precise to Teglio, a splendid village in the province of Sondrio. Teglio...

History of Saffron

History of Saffron

The history of saffron starts since ancient times, it is mentioned in Greek myths and in the Bible. For centuries our Crocus Sativus has been appreciated in the kitchen and has always been considered precious, so much so that it is a symbol of wealth.   About Saffron...

Saffron in Pistils

Saffron in Pistils

Using pure saffron is very simple, we will explain in 3 steps how to use saffron pistils (or more correctly stigmas) for your recipes. The spice called saffron is obtained from the stigmas of the Crocus sativus flower, belonging to the Iridaceae family. Successfully...

Healthy Foods for Fitness

Healthy Foods for Fitness

Healthy foods for fitness are incredibly important and crucial for the proper rigeneration of the muscle tissue and in order to have the perfect energy to train.     Micro and Macronutrients A healthy and varied diet is able to provide all the macro and...

Giusti Balsamic Vinegar: Giuseppe Giusti

Giusti Balsamic Vinegar: Giuseppe Giusti

Balsamic vinegar, to be perfect has to have salient parameters such as the dark brown color, full and bright, the intense smell, which hides grape aromas and hints of wood wines, the agro resulting from the slow acetification, and the complexity of the aromas...

Balsamic Vinegar of Modena

Balsamic Vinegar of Modena

Balsamic vinegar of Modena, thanks to its unmistakable bitter-sweet flavor that lend itself to the most varied combinations in the kitchen, to its velvety density, which is a real pleasure for the palate, has distinguished itself all over the world, soon becoming...

Cheese Pairings With Prosciutto

Cheese Pairings With Prosciutto

Cheese pairings with prosciutto play an important role when creating the perfect prosciutto board. And depending on the type of meats - prosciutto, coppa, speck, porchetta - one can pair different types of cheese. So we gathered some suggestions: • Among all the nice...

Parmesan aged: Different Types

Parmesan aged: Different Types

  A Parmesan aged (Parmigiano Reggiano) has at least 12 months, the highest among cheeses: at that point only the forms deemed suitable for the selection examination can continue aging for 24 months or more. Only the forms that have the essential characteristics...

Balsamic Vinegar Composition

Knowing what is balsamic vinegar composition is a very common curiosity. The fundamental difference between every other vinegar and balsamic vinegar consists of the raw material: grape must. Photo credit: wikipedia According to experts, three factors are fundamental...

Tagliatelle

Many types of pasta exist and today we are going to talk about tagliatelle! According to legend, tagliatelle was invented in 1487 by Mastro Zafirano, on the occasion of the marriage of Lucrezia Borgia with the Duke of Ferrara. Allegedly the cook was inspired by the...

Tagliolini: History, Tradition and Recepie

Tagliolini: History, Tradition and Recepie

Tagliolini (also named Tajarin) are one of many fresh egg types of pasta from the Piedmontese culinary tradition widespread especially in the Langhe area. Long, thin, and of a deep yellow color due to the presence of abundant yolk, tagliolini are eaten with rich...

Fisherman-style Piadina recipe

Fisherman-style Piadina recipe

Taste the Loriana Sfogliatissima piadina (flat Italian bread) with prawns, avocado, vegetables, parsley, and lemon: in few minutes and incredible snack! Ingredients 1 Piadina Sfogliatissima 4 prawns 1 slice of yellow pepper 1 slice of red pepper 1 small tomato Half...

Carasau bread history

Carasau bread history

Its history starts all the way back to before 1000 BC. The women prepared it for their men who were working as shepherds in the fields. The bread was made in such a way it wouldn’t lose its flavor and texture and was able to be stored for a long period of time.

Types of Balsamic Vinegar

Three types of balsamic vinegar have been on the market for some years: traditional balsamic vinegar of Modena, traditional balsamic vinegar of Reggio Emilia, balsamic vinegar of Modena. All three flaunt the adjective Balsamic on the label of the glass container. The...