Bosco Pasta Fresca
Bosco's fresh pasta from Valtellina: fresh pizzoccheri (including PGI), egg tagliatelle, taiadin with five cereals and filled tortelli.
Bosco Pasta Fresca is the fresh pasta line of Bosco Pastificio in Valdisotto, Valtellina. It is packed in a protective atmosphere and kept at 4 °C.
The line has fresh pizzoccheri (500 g) and fresh Pizzoccheri della Valtellina PGI (250 g), made with semolina and buckwheat flour; fresh egg tagliatelle (eggs 18%); taiadin, a Valtellina ribbon pasta with five cereals (buckwheat, barley, spelt, rye and oat flours), chestnut flour and egg; and four kinds of filled tortelli: chestnut and ricotta, bresaola and Bitto cheese, ricotta and spinach, and Valtellina tortelli with porcini. Most come in 250 g trays.
The dough is rolled in layers like the dry line, which keeps the surface rough. Fresh pasta cooks in a few minutes; for pizzoccheri the maker suggests boiling potatoes and cabbage or chard first, then adding the pasta for another 8–10 minutes.
Facts
| Raw material | Durum wheat semolina, buckwheat flour, eggs |
|---|---|
| Main use | Fresh pizzoccheri, tagliatelle and filled tortelli |
What it includes
- Bosco Pizzoccheri Freschi
- Bosco Pizzoccheri della Valtellina IGP Freschi
- Bosco Tagliatelle Fresche all'Uovo
- Bosco Taiadin Freschi ai 5 Cereali
- Bosco Tortelli Freschi Bresaola e Bitto
- Bosco Tortelli Freschi Ricotta e Spinaci
- Bosco Tortelli Freschi alle Castagne
- Bosco Tortelli Valtellinesi ai Funghi Porcini
How it connects to Pasta
Bosco Pasta Fresca → kind of → Fresh pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, Buckwheat flour, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Bosco Pastificio, Fresh pasta, Filled pasta
- Similar and different
- Pizzoccheri, Tortelli, Tagliatelle
Frequently asked questions
How should Bosco fresh pasta be stored?
In the fridge at 4 °C; it is packed in a protective atmosphere.
What are Bosco taiadin?
A fresh Valtellina ribbon pasta with egg, five cereal flours and chestnut flour.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Bosco Pasta Secca · Saint Jean Crozets et tagliatelles · Pastai Linea BIO · Pastai Le Specialità Ripiene · Pasta Zara Linea All'uovo · Giovanni Rana Pasta Lunga