Stuffed pasta
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Casoncelli are a variant of agnolotti del plin (folded from a small square) that are folded from a disk of pasta. They have the appearance…
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Caramelle translates to “candies” in Italian. This playful pasta preparation is a stuffed pasta (like ravioli) that is shaped to resemble a wrapped candy. Caramelle…
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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…
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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, 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 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 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 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 are fresh egg pasta ravioli typical of the Piedmontese tradition, filled with meat or vegetables. These little pasta forms are created by…