350 gram bag
- Umbria, Italy - Organic
Egg Pasta with Great Shape!
If you have been lucky enough to have had Etruria's Pappardelle Egg Pasta, you know that Stozzapreti with egg has got be heaven!
When we first had Giuseppes secret mix of durum wheat semolina, egg (30%), in a flat noodle, we couldn't believe how eggy tasting it is! Now we can't seem to keep it in stock! (I am keeping this bag of Strozzapreti for dinner tonight) It's not just dried pasta, it's pasta with a good attitude.
Though the name, Strozzapreti, has many stories for its origins, rather than meaning "strangling the priest", at least one belief is that it means priest-choker, where it is believed the priests loved this shape so much they ate to quickly and choked on the shape. Now, I don't expect anyone to choke on the shape, but you might scarf it down.
Though I can't help but pile on the butter, salt and pepper on egg pasta, classic sauces are carbonara and alfredo sauces. Monotone colors seem to do well with egg, bacon and Parmigiano-Reggiano.