Übersetzung für "Egg pasta" in Deutsch

Italia is one of the very few Italian restaurants providing fresh homemade egg pasta.

Try their hand-rolled egg pasta, a rarity these days even in Italy!

Homemade egg pasta is one of those things that must be present in every kitchen.

You will prepare fresh egg pasta along with three different sauces and a typical Italian dessert.

In more detail, the production phases of pasta making process (referred to egg pasta) are the following:

The egg pasta from Gallo brand is made with the best wheat and the best selected eggs.

For the production of pasta products, a dough is prepared from the cereal raw materials--grits or dust, usually mixed with one another and when the supply situation is unfavourable also flour, whilst also adding approximately 26 to 32% water, optionally salt, egg for dietetic pasta products, together with gluten and other protein products, shaping taking place by pressing or rolling and cutting, followed by the final drying.

The egg pasta used to prepare the “tajarin” or “plin” ravioli is homemade and the precious veal meat from the “Province of Granda” (name of the province of Cuneo in local dialect) is the basis for the preparation of ancient recipes like hand chopped raw meat, cold veal with tuna sauce and braised meat.

Our clients are producers of: pasta, fresh pasta, egg pasta, ravioli, yoghurt, ricotta, mozzarella, cheese slices, ready-made meals, catering, spreadable cheese, honey, meat, cold cuts, cheese, polenta, sandwiches, marinades, conserves and hors-d'oeuvre, VI range, fruit and vegetables for large scale distribution.

Typical lunch with the proposals of Teramo dishes, among others: Macaroni at ceppe, egg pasta hand-pulled, cut into strips that are rolled up around a sock in order to obtain a "bucatino" which is then cooked and seasoned with local sauces.

The pasticceria shops, especially at Doddis and at Irrera, specialise in "pignoccata", balls of egg pasta either baked or deep fried and then made into a pine cone shape and covered with an icing of white sugar or chocolate.

At the same time, the rich part of population could afford to make cheese egg pasta, which immediately was used for food - with meat, fish or vegetables.

The Pasta factory “Pastificio Cocco” is famous for the production of durum wheat semolina pasta and egg pasta. It was founded in Fara San Martino in 1916.

Just to give you an idea of our production capacity, I can tell you that we produce 650 quintals of egg pasta per day.

Why there is no egg boiled or fried only chicken egg, pasta with egg?

The bread and hot focaccias that accompany the cold cuts and salami, egg pasta, potato dumplings, sweets…are all dishes prepared by us and served fresh for lunch, dinner or snack on Sunday afternoon…

Achieving total harmony between flour and water and then combining them with the different specialities of egg pasta or other local flavours is still for Pastificio Columbro one of the basic secrets to distinguishing a high-quality pasta from a merely edible pasta.

The Crescia of the surroundings of Urbino (a flat baked bread product), the Piadina of Urbino (thin flatbread) are typical local food, as well as the Brodetto alla Fanese (typical fish soup) and handmade egg-pasta, such as Cappelletti and Crestajat.

The wheat is also used in the production of bread cakes, biscuits and for egg pasta.

The menu includes homemade egg pasta, like ravioli maremmani spelled the noodles and ravioli and wild boar, grilled, Cinta Senese and Maremma wild boar for second, among the desserts, not to be missed is the ice cream and the montierini flan hot chocolate.

Columbro egg pasta is exclusively produced using eggs from free-range hens raised on organic feed and eggs from semi-intensive systems in which the hens are free to move around.