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Stuffed pasta

Pasta, an Italian tradition

Pasta has been produced in Italy since the Etruscans and the Greeks. The dried pasta was first invented: it was processed with wheat and other cereals flour added to water. The dough had to be worked for a long time by hand and flattened, then cut and finally dried. Only then in the Middle Age was invented stuffed pasta, which may contain meat, vegetables, cheeses and even fish pulp. These types of pasta have been invented in the northern regions, but it had quickly spread everywhere, known as ravioli. This is fresh pasta can be stored in the fridge for 10/15 days and isvery appreciated by gourmets. An excellent product needs a good egg pasta, and has to be stuffed with top quality ingredients. The most famous products are: Tortellini from Emilia, Agnolotti from Piedmontand Vegetables Ravioli, suitable also for vegetarians.

Choose below your fresh-stuffed pasta

How to prepare filled pasta

This particular type of pasta is produced in northern Italy and originates from the awareness of having developed a refined technique in producing egg pasta, with fresh egg yolk, water and flour, suitable for being folded and cut to contain the filling. Thanks to the manual practice and the knowledge of local foods, this kind of pasta is produced in various shapes and sizes to be seasoned with tasty sauces or cooked in broth in winter evenings. Unlike dry pasta, the fresh one must be consumed within a few days, because the filling contains humid ingredients that do not allow long storage. In many cases pasta was prepared for special days, in fact the handwork takes a long time and also includes the production of the filling, which can be made of meat, vegetables, ham, cheese, herbs and, rarely, fish. All the ingredients for the filling are cooked, blended, salted, flavored with spices. Everything is mixed to obtain a soft consistency that will be inserted by hand to fill the pasta. Finally, after the closing operation, pasta is left to rest in the fridge for a day before consuming it.

Where to taste the stuffed pasta

All types of filled pasta are now widespread in northern Italy and there are many excellent producers. If you come to visit Italy, here we give some indications on the origins of this pasta. Tortellini, small pasta stuffed with ham, are typical of Emilia, such as Cappelletti ,filled with turkey, pork, veal mixed with Parmesan, which are also present in Romagna and Marche. Tortelli and Tortelloni pasta instead are also produced in Lombardy and Tuscany with various meat and vegetable fillings to satisfy all tastes, even those of vegetarians. In Piedmont we find Agnolotti, squares made with the two layers of dough overlapping and stuffed with the best beef or with mixed fillings with cabbage and other vegetables. Particular are the Agnolotti del Plin closed by hand with the characteristic “package shape” and filled also with blonde hen. Agnolini, on the other hand, are small ovals produced between Lombardy and Emilia filled with beef stew with herbs.In Liguria you will find the triangular pasta Pansoti stuffed with herbs and cheese and  Zembi stuffed with sea food. Finally can mention Culurgiones from Sardinia, stuffed with pecorino cheese, Canosei from Lombardy and Veneto, stuffed with meat and cheese and, in Alto Adige, Schlutzkrapfen shaped like a half moon, stuffed with vegetables and cheese. Some of these products are famous, such as those typical of Piedmont and Emilia, because they have inspired starred chefs all over the world. Others are not known, but all are great pasta with local cuisine. When you come to Italy, don’t hesitate to taste them!

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