Casinetto created a recipe to bring the authentic taste of the pasta ripiena to the Middle East tables. The pasta is produced in Bologna, Emilia, Italy from a tradition of pasta making that`s older than centuries. The stuffing with truffle is full and carefully selected, and is enclosed between the pasta sheets with great care, to prevent opening during cooking. The dough for the pastry is made only with free-range chicken eggs, `00` flour and a pinch of semolina, without adding water. Fast to prepare, just a few minutes in boiling water and it is ready Clean label, an authentic recipe that is carefully crafted to avoid breakage during cooking For a perfect Italian "primo piatto", add some Casinetto Extra Virgin Olive Oil and an Italian sauce of your choice.
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