Spinosi la Creme de la Creme of Dried Egg Pasta Since 1933
The simplicity of its ingredients, extra fine durum wheat flour and whole fresh eggs (minimum 33%), obtained after a vigorous selection, makes Spinosi pasta simple to cook: all you need is lots of salted boiling water. With care lift the edges of the paper and let the pasta slide completely into the water. The skill, pride and enthusiasm in making the pasta, the slow and natural drying process: all these combine to create a pasta with a consistent and unmistakable porosity, a pasta which swells considerably during the very short cooking times. You will appreciate the fine taste and its rich aromas, a boundless passion for the products that will overwhelm.
Spinosi with Prosciutto di Parma and Lemon Rind
Ingredients for 4 portions:
– 250g Spinosi 2000 with Omega 3
– 8 Tbs Tornatore Extra Vergin Olive Oil
– Grated Rind of 1 Lemon (approx. 4g)
– 3 Slices of Parma Ham ( julienne)
– 50g Parmigiano Reggiano
– 15g Freshly Chopped Flat Leaf Parsley
– 1 Ladle of Cooking WaterChef
Put the oil and the Parma Ham ( cut in thin strips) into a frying pan and heat through. Cook the Spinosini in abundant salted water (about 5l) for 2 minutes, drain and pour into the pan.
Add the ladle of the salted boiling water where the pasta was cooked and heat for about 1 minute.
Grate the Lemon over the top, add the freshly grated Parmigiano Reggiano, freshly chopped Parsley and serve at once.
Spinosi with Porcini Mushrooms
Ingredients for 4 portions:
– 250g Spinosi 2000 with Omega 3
– 200g Porcini del Boscaiolo
– 4 Tbs 5 Cheese Cream Sauce
– 4 Tbs Milk
– 8 Tbs Vegetable Stock
– 1 Clove Garlic
– 15g Freshly Chopped Flat Leaf Parsley
Put the Porcini Mushrooms into a frying pan with the crashed Garlic and pan fry for a few minutes.
Add the 5 Cheese sauce and the milk and amalgamate well.
Cook the Spinosini until al dente approximately 2 minutes in abundant salted boiling water. Drain and add the sauce.
Add the stock and heat through for a couple of minutes.
Sprinkle with freshly chopped Parsley and serve at once.
