Pastai Le Paste Lisce
Pastai's fresh egg pasta without filling: tagliatelle, pappardelle, tagliolini, garganelli, trenette, lasagne sheets and pisarei.
Pastai Le Paste Lisce is the line of fresh pasta without filling ("smooth" pasta, as opposed to filled) from Pastai. Most of it is egg pasta, and part of it draws on the tradition of the Pastai in Emilia mark, which specialises in thin egg dough.
Shapes: egg tagliatelle, pappardelle and garganelli, egg trenette/fettuccine, tagliolini with spinach, with cuttlefish ink, with truffle and "paglia e fieno" (yellow and green), truffle tagliatelle, basil trenette, egg lasagne sheets and pisarei piacentini, small dumplings from Piacenza.
Ingredients from the official pages, where given: trenette/fettuccine contain durum wheat semolina, eggs (23%) and water; spinach tagliolini contain semolina, eggs (23%), water and spinach powder (2%); cuttlefish-ink tagliolini contain 1% ink; lasagne sheets contain semolina, wheat flour, eggs (21%), water and rice flour.
The company says it uses no additives in the dough. Wide ribbons such as tagliatelle and pappardelle suit bolognese and other meat ragù, thin tagliolini suit cream and mushroom sauces, and the sheets are made for lasagne.
Facts
| Raw material | Durum wheat semolina, eggs (21–23%), wheat flour, water |
|---|---|
| Main use | Ragù, cream sauces, lasagne |
How it connects to Pasta
Pastai Le Paste Lisce → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, Wheat flour
- Part of
- Pastai, Egg pasta, Fresh pasta
- Similar and different
- Tagliatelle, Tagliolini, Pappardelle, Garganelli, Lasagne sheets, Trenette, Fettuccine
Frequently asked questions
How much egg is in Pastai Le Paste Lisce?
According to the official pages, 21–23% egg in the dough, for example 23% in the trenette/fettuccine.
What are pisarei piacentini?
Small dumplings from Piacenza that Pastai sells in this fresh pasta line.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Trenette — Long ribbon-shaped pasta with a biconvex section, which the producer Agnesi describes as Genoese; dry trenette is made from durum wheat semolina and water.
- 🥚 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.
- Wheat flour — Finely ground common wheat: in Italy it is used for home-made fresh and egg pasta, in Germany for spätzle.
Similar
Pastai Linea BIO · Pastai Le Paste Lisce Speciali · Pastai I Fatti a Mano · Pastai I Tradizionali · Pastai Le Specialità Ripiene · Pastai Pizzoccheri della Valtellina IGP