Out of stock
Package of 1kg of Tortellini, the king of fresh pasta, pasta products in our lab via Theban 150 – Faenza, born in 2005, which employs 7 people with disabilities.
From today at home in a thermal packaging by courier. They will come to you with the other 20 days of expiration due to packaging in a protected atmosphere. Keep them in the refrigerator at + 4 ° C or surgelateli.
In Emilia Romagna we eat them in soup or topped with single cream and Parmigiano Reggiano. They must be cooked for 5 minutes.
Products are handmade by our sfogline, they are like this:
For the filling, take the pork loin, cut into slices and cook in the pan for a few minutes, when it is well browned, deglaze with white wine and season with a little salt. Chop with prosciutto, then wipe everything with mortadella. Mix the mixture with Parmesan cheese, salt, pepper and nutmeg.
for the dough: take the “00” flour, mix it with durum wheat semolina. Making a cutting board and break inside the fountain 1 fresh egg for every pound of flour. Mix well and knead for 6-7 minutes until the dough sures smooth and homogeneous. Let the dough rest for 20 minutes and then roll the dough into a thin wooden cutting board with a rolling pin.
Cut the pastry into squares of 2 cm per side fill with the filling and seal giving the caratterististica shaped navel of Venus.
Our ingredients: for the filling; lean pork, ham, mortadella and Parmigiano Reggiano in equal quantitià, a little salt, pepper and nutmeg.
For the pasta, wheat flour 600g, 400g wheat flour, 10 eggs (500g).
Our tortellini have equal proportion of pastry and filling.
ALLERGENS: wheat, eggs, milk, sulfur dioxide
CAN ‘CONTAIN TRACES OF: celery
Visit our website: www.botteghemestieri.it and our blog www.facebook.com/lapastadellacasa
Ingredients label: Ingredients: ripieno50%: lean pork cotta11,93% (lean pork, wine, olive oil, salt)
Mortadella11,93% (pork, pork tripe, pork fat, salt, pepper, spices, antioxidant: sodium ascorbate, preservative: potassium nitrite), Ham crudo11,93% (pork, salt, preservative: potassium nitrate), Parmigiano Reggiano cheese (milk, rennet, salt), Aged cheese (pasteurized milk, salt, rennet, preservative nitrate socio treated in crust with potassium sorbate and natamycin), salt, nutmeg, pepper .
Browse yellow all’uovo50%: wheat flour “00”, eggs fresche13,5%, flour of durum wheat semolina.