Search results for 'how to make pasta'

Sterile box: 100gr

Ingredients: Tomato, pepper, carrot, onion, bacon, garlic and celery.

Serving suggestions: Excellent dressing for pasta dishes.

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ALCOHOL: 42 ° alc. / Vol.
APPEARANCE: Transparent color that gives off an ethereal scent, this grappa is noble and well structured.
OLFACTORY SENSATIONS: unique set of flavors typical of the wine Brunello itself.
TASTE SENSATION: dry, but smooth,
SERVING TEMPERATURE: 12 ° C.

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Ingredients: Roman Pecorino cheese DOP 38%, milk, water, butter, salt, black pepper. corn starch

Net weight: 180gr

Expiring date: 2,5 years

Tips: add Cacio e Pepe sauce to Italian Spaghetti

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

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This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

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Egg Pasta Set content:

500gr Egg Taglierini Terre Umbre

500gr Egg Tagliatelline Italiana Natura

500gr Egg Pappardelle Italiana Natura

500gr Egg Maltagliati Terre Umbre

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Jar: 200gr

Serving suggestions: Excellent with appetizers and canapés, good sauce for pasta dishes, a wine to
match with red wine.

Ingredients: Hare 45%, onion, carrot, celery, olive oil, garlic, parsley, sea salt, rosemary and black pepper

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Jar: 180gr

Serving suggestions: Excellent with appetizers and canapés, sauces for pasta dishes and main courses of red and white meat.

Ingredients: Mixed vegetable sauce made with fresh ingredients of top quality, with the addition of extra virgin olive oil and salt.

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

FOREST TAGLIATELLE
 
Ingredients for 4 people:

500gr Porcini Tagliatelle
180gr Cinta Senese Ragu'
Parmigiano cheese (if available)
1 clove of garlic  
1 chili pepper
Butter
Extra-Virgin Olive Oil
Pure Trapani Sea-salt  
Black pepper

preparation:

1- First put on fire min.5 liters of cold water. Apart of it, put on a skip pan with 2 spoon of olive oil on low fire.
2- Smash 1 clove of garlic and 1 dry chili pepper (if you are crazy about chili, you can cut it in fine chop cubes).  
3- Stir fry for 3 min. at low fire, take of from the flame, let cool down and add the Cinta Senese ragu'.
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!

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Sterile box: 100gr

Ingredients: Whole hot chili peppers.

Serving suggestions: Excellent dressing for pasta dishes and grilled meat and fish.

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ALCOHOL: 42 ° alc. / Vol.
APPEARANCE: Transparent color that gives off an ethereal scent, this grappa is noble and well structured.
OLFACTORY SENSATIONS: unique set of flavors typical of the wine Brunello itself.
TASTE SENSATION: dry, but smooth,
SERVING TEMPERATURE: 12 ° C.

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Description: Professional Pasta Cooking Set
Pieces: 1 Casserole pan, 4 triangular Strainers, 1 Lid
Manufactured by: artisans, Perugia, Italy
Type: Cookware
Materials: Stainless Steel 18/10
Wrapping: ByItaly
Weight: 8kg

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Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. Learn More

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

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The “Amaro” with truffle has been producing for decades in the center of Italy according to an old recipe. It is famous for the harmony of the herbs combined with the truffle. The result is a truly unique product. It has been very successful and widely used in the 80s and 90s around Italy. Nowadays it is counted among the authentic traditional products.

Bottle: 0.70L
Suggestions: Serve cold if possible. Always good as digestive at the end of a meal or after a coffee. Excellent with desserts, cakes, ice cream.
Alcohol: 30°alc./vol.

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Bottle: 0.70L
Alcohol by volume: 42%
Classified: Sambuca Liqueur
Ingredients: secret recipe  
Presentation: glass bottle

Drink responsibly!

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Limited edition bottle

Vines: Lambrusco Maestri
Alcohol content: 11,5% vol
Serving temperature: 6°/8° C
Denomination: Sparkling Demi Sec
Color: Red
Bottle: 0,75 l

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Ingredients: Chopped tomatoes, 35% of hare meat, onion, carrot, celery, olive oil, salt and white pepper.
Serving suggestions: Pappardelle.

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Pasta produced exclusively from durum wheat semolina craft, without eggs, flour produced by grinding only one time, bronze drawn and dried for 40 hours. What makes this product unique craft is the addition of dried porcini mushrooms (Boletus Edulis, 5%), truffles (Tuber aestivum Vitt.), Flavorings. No flour GMOs. Baking time 16 minutes. Package for 4/5 people. Store in a cool, dry place away from light. Learn More

This special pasta is produced with raw materials of pure quality, semolina selected with a greater proportion of gluten.

To guarantee the craftsmanship of the pasta, Italiana Natura follows strich rules.

Learn More

Description: Bottarga di Muggine, mugil eggs (fish roe)
Net Weight: ca 50 gram
Expiry: 1 year
Storage: Store in the fridge once opened

Serving suggestions: Excellent on top of pasta. 

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Bottle: 0.70L
Alcohol by volume: 40%
Classified: brandy
Ingredients: secret recipe
Tips: versatile for use "mixable" with the ice cream
Manufacturer: Vecchia Romagna

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More

Ingredients: 100% pistachio

Jar: 200gr

Area of production: Bronte, Volcano Etna

Net weight: 100gr

Tips: Use this wonderfull pistachio from Sicily for fish and meat dishes, or ontop of pasta.

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Bottle: 70cl
Alcohol by volume: 23%
Color: warm, amber, sincere
Manufacturer: Montenegro, Italy
Tips: It can be enjoyed neat, chilled or with ice.

Drink responsibly!

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Serving suggestions: Ideal with noodles, straw and hay.
Ingredients: Chopped tomatoes, veal 20%, pork 20%, onion, carrots, celery, olive oil, red wine, salt, garlic, white pepper.

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Quality pasta made with grade A eggs, 1°milling flour (NO GMOs flour), extruded through bronze double sheet and dried for 18 hours. Cooking time: about 7 minutes. Package for 5/7 people. Store in a cool, dry place away from light. Learn More

Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.

Learn More