Created with rich, supple egg pasta dough, our filled pastas are rolled, cut, and closed by hand.
This Piemontese shape is traditionally tiny and filled with a succulent meat braise. Popularized in North America by Thomas Keller, where they’re usually seen in a much larger form. The pocket created by the closure works wonderfully to gather condiment.
Serve with good quality butter and freshly grated parmesan cheese.
Ingredients: flour, eggs, beef, chicken, spinach, chard, onions, carrots, celery, wine, butter, herbs, nutmeg, salt