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Cappellacci
CAPPELLACCI is named after ‘the farmers’ straw hat’ (in dialect ‘caplaz’) and are from Ferrara in Emilia-Romagna. Cappellacci are made using thinly rolled out 3…
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Cannelloni
CANNELLONI, meaning ‘large reeds’, is a made by wrapping 4 inch square sheets of partly cooked sheets of egg pasta around various fillings of meats,…
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Raviolini
RAVIOLINI are the smaller version of ravioli. It is possible to acquire a cutting tray that will make from 12 – 36 pieces. The filling…
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Ravioli
RAVIOLI was first referred to in the 14th century manuscript called Libro per cuoco. The word ravioli comes from the Italian ‘riavvolgere’, meaning ‘to wrap’.…
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Anolini
ANOLINI is a type of fresh, beef filled pasta from the city of Parma in the region of Emilia-Romagna. Its name comes from the word…
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Agnolotti del plin
Agnolotti del plin are fresh egg pasta ravioli typical of the Piedmontese tradition, filled with meat or vegetables. These little pasta forms are created by…
Meet The Pasta Maker
“Making pasta requires patients as it involves great many challenges. Pasta is not simply flour and egg or flour and water, it is a culinary palette of great expectations and possibilities”
★★★★★
Some of the most beautiful pasta I have seen outside of Italy.
Chef Burchel
★★★★★
The quality of the items are great and they were as described. Definitely met my expectations. I would definitely recommend purchasing these totes.
ETSY
★★★★★
Everything they make is as authentic as they can make it and that sort of dedication is priceless.
Sonya
Latest News
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INGANNA PRETI, meaning ‘fool the priest’, are from Bologna and Emilia-Romagna. It is a type of pasta shape that imitates stuffed pasta but have no…
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CULURGIONES are from the central eastern area of Sardinia, in Ogliastra. There are two theories as to the origins of the name. The first is…
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CAPPELLETTI take their name from their shape which is similar to a medieval hat like a padded band that went around the head. They are…