Pastai I Tradizionali
Pastai's traditional fresh egg pasta with meat fillings: cappelletti, cappellettini, casoncelli, meat and brasato ravioli, and raviolini.
Pastai I Tradizionali is Pastai's line of classic fresh pasta with meat fillings. It gathers products that in northern Italy are traditionally made for holidays and Sunday lunches.
The line includes cappelletti with meat, cappellettini with prosciutto crudo, casoncelli rustici with cooked ham (casoncelli are a Lombard filled pasta), meat ravioli, ravioli with brasato, beef braised in red wine, and small "Mignon" raviolini with meat.
According to the official pages, the dough is durum wheat semolina, wheat flour, eggs (23%) and water. The dough makes up from about 56% to 70% of the product's weight; smaller shapes such as cappellettini and raviolini have a higher share. The fillings combine beef, cured or cooked ham or mortadella with breadcrumbs and grated cheese.
Cappelletti and raviolini are often cooked and served in broth, while larger ravioli and casoncelli go with melted butter and sage, meat ragù or tomato sauce. The line complements Pastai I Fatti a Mano and Pastai Le Specialità Ripiene.
Facts
| Raw material | Semolina, wheat flour, eggs (23%), water; meat fillings |
|---|---|
| Main use | Festive dishes, pasta in broth |
How it connects to Pasta
Pastai I Tradizionali → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, Wheat flour, 🥚 Chicken egg
- Part of
- Pastai, Filled pasta, Fresh pasta, Egg pasta
- Similar and different
- Cappelletti, Ravioli, Casoncelli
Frequently asked questions
What does Pastai I Tradizionali include?
Cappelletti, cappellettini, casoncelli rustici, meat and brasato ravioli and "Mignon" raviolini.
How are cappelletti served?
Often cooked and served in broth; larger ravioli go with butter and sage or ragù.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 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.
Similar
Pastai Le Specialità Ripiene · Pastai I Fatti a Mano · Pastai Linea BIO · Pastai Le Paste Lisce Speciali · Pastai Le Paste Lisce · Pastai Pizzoccheri della Valtellina IGP