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New collection .
A brief will be available at cards for the new collection. To see a all information click here .
At the moment there is also the collection for the oven Divella line. For further information click here
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| Fresh egg pasta |
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30 minutes |
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Medium difficulty |
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| Preparation |
| 1) Sift semola rimacinata and flour on the pastry-board and make a well. |
| 2) In the middle, add eggs, oil and salt. Work flour and warm water enough to make the dough smooth and homogeneous. |
| 3) Roll out the dough with the rolling –pin into thin foils and cut them by hand or by machine. |
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| Pappardelle |
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| The biggest semolina shape, ideal to exalt the flavour ... more |
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| If you want to contact us, in these pages, you’ll find all you need to make us your requests; we will answer you immediately. |
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