Laboratorio di Pasta
In our pasta studio, we are constantly working on our dough formulas and processes to get them better. Below are some pasta formats that we are currently working on. These are not on the menu but some are almost ready to be, so do enquire!
Tortelloni di Maiale
Egg pasta sheets with a pork filling folded by hand. Served in either a rich chicken broth or fonduta.
A regular caramelle but made with two complimentary flavours filled in one ravioli. Finished in a butter and herb sauce.
Traditional Sardinian ravioli filled with a root vegetable, cheese and herbs braided closed by hand and served with a tomato based sauce.
Little ravioli made with a pasta stamp and stuffed with cheese or meat. Served in broth.
Maccarones di Busa
Typical of Sardinia and influenced by the Arab civilization in the middle ages, the word 'Busa' derives from the Arabian reed used for wrapping strips of dough around to make the pasta.
Trofie alla Genovese
A short pasta from Liguria which are made entirely by hand. Served with pesto.
Little bells which are hand formed and served with a vegetable or meat ragu.
A rare pasta from Friuli-Venezia Giulia (North-East Italy).
An extremely time consuming short pasta from Morgongiori, Sardinia. The shape’s name is given as it resembles the rings (loriga) placed under the yoke (wooden beams fitted on a pair of oxen) which are used to pull heavy loads.