SINGLE-SHEET FRESH STUFFED AND PINCHED PASTA

Single-sheet fresh egg pasta is used for tortellini, tortelloni, cappelletti and quadrucci, filled with stewed meat, prosciutto ham or Tuscan D.O.P.
The dough, made from selected durum and soft wheat flours and with fresh chicken eggs, is kneaded and subsequently extruded through bronze dies to obtain a very thin sheet.
The filling is added to the bronze-drawn sheet during the pinching process, which gives this pasta the typical shapes of tortellini or tortelloni.
The highest-quality pasta is the result of a careful selection of raw materials and an accurate kneading process that leads, depending on the taste, to a thin, bronze-drawn sheet with a slightly rough surface that can easily absorb condiments.