Pastai I Fatti a Mano
Pastai's handmade filled fresh egg pasta: agnolotti with many fillings, caramelline and tortelli piacentini.
Pastai I Fatti a Mano is the line of "handmade" filled fresh pasta. Pastai started with this kind of pasta in 1993, and the company still calls it its main speciality: many steps, including closing the dough around the filling, are done by hand.
Most of the line is agnolotti with a wide choice of fillings: duck, capon, asparagus, artichokes, cheese fondue, porcini, gorgonzola and walnuts, radicchio and speck, ricotta and spinach, and salmon (in cuttlefish-ink dough or in pink tomato dough). There are also sweet-shaped caramelline with ricotta and spinach or scamorza and radicchio, and tortelli piacentini with meat or with ricotta, linked to the Pastai in Emilia mark.
The dough, according to the official pages, is wheat flour, eggs (23%), durum wheat semolina and water; coloured versions add spinach, tomato or cuttlefish ink, and one agnolotti uses buckwheat flour. The dough makes up about 55% of each piece.
The company stresses that it uses fresh, seasonal ingredients for the fillings. Such pasta is usually served with butter and sage or with light sauces.
Facts
| Raw material | Wheat flour, eggs (23%), semolina, water; meat, cheese and vegetable fillings |
|---|---|
| Main use | First course with butter and sage, cream or tomato sauce |
How it connects to Pasta
Pastai I Fatti a Mano → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🧀 Ricotta
- Part of
- Pastai, Filled pasta, Fresh pasta, Egg pasta
- Similar and different
- Agnolotti
Frequently asked questions
What does Pastai make by hand?
According to the company, many steps, including closing the dough around the filling, are done by hand.
What is the Pastai agnolotti dough made of?
Wheat flour, eggs (23%), durum wheat semolina and water.
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.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
Similar
Pastai Le Specialità Ripiene · Pastai Linea BIO · Pastai I Tradizionali · Pastai Le Paste Lisce Speciali · Pastai Le Paste Lisce · Pastai Pizzoccheri della Valtellina IGP