Throughout the year I’ll be making a variety of different shapes with different flavours, some of which are below
Tagliatelle
A shape synonymous with Bologna, so much so that the local Chamber of Commerce houses a tagliatella strand made of gold that codifies the width of 7mm.
Most famously served with a meat ragù (‘alla bolognese’)
Tortellini
Smeraldini
Tortellini / Smeraldini
The King of Bolognese cuisine, Tortellini are a showcase of produce from Emilia Romagna – prosciutto crudo, mortadella, pork shoulder and parmigiano reggiano enveloped in thinly rolled egg pasta. They’re traditionally served in a delicate meat broth on special occasions and around Christmas.
Smeraldini are their more robust cousin, created by Alessandra Spisni. Slightly larger, with a spinach dough and the addition of sausage into the filling, they were developed to be served in a cream sauce.
Filled Shapes
There are hundreds of different shapes for filled pasta, with thousands of possible fillings, allowing me to vary offerings throughout the year
Cestini
Tortelloni
Caramelle
Corzetti
A shape dating back to, at least, the 13th century, Corzetti are discs which were often stamped with coat of arms in Renaissance courts.
My stamps were handmade by Filippo Romagnoli, a woodcarver operating just outside of Florence whose family have been crafting them since 1918.
Traditionally from Liguria, these are lovely served with pesto but they are great with any sauce
Lasagne
At least 5 layers of thinly rolled spinach pasta (as is the Bolognese tradition), with a traditional slow cooked ragù, bechamel and parmigiano Reggiano
Or a courgette and ricotta vegetarian version - perfect for a light meal