DOUBLE-SHEET FRESH STUFFED PASTA

Double-sheet fresh egg pasta is used to make tortelli maremmani, ravioli and tortelli senesi, traditionally filled with ricotta and spinach, the most popular recipe, but also with potatoes, porcini mushrooms, mozzarella tomatoes and basil and, for the most demanding palates, with truffles, citrus, speck and gorgonzola D.o.p.
The dough, made from selected durum and soft wheat flours and with fresh chicken eggs, is kneaded until two thin layers of pasta which are then pressed together are obtained. Ravioli and tortelli moulds are used to give them their distinctive shape.
During shaping, the filling is sealed between the two layers of pasta.
The highest-quality pasta is the result of a careful selection of raw materials and an accurate kneading process that leads to a thin sheet of dough with either a smooth or a slightly rough surface that can easily absorb condiments, depending on the taste.