Created with rich, supple egg pasta dough, our filled pastas are rolled, cut, and closed by hand.
This shape, stamped or folded, appears in many regions. In Piemonte, it’s known as Agnolotti, in Veneto as Casunziei and in Lombardia as Casôncèi.
Serve with good tomato sauce, or olive oil / guanciale.
Ingredients: flour, eggs, ricotta, pecorino, black pepper, salt