What is ricotta and truffle pasta
The ricotta and truffle filled pasta is a fresh egg pasta designed for the catering industry. The shape holds a generous filling where the delicacy of ricotta blends with the unmistakable aroma of truffle. It is a classic format with a refined taste, ideal for seasonal menus or to raise the level of the first courses in your restaurant.
The origin: Pastificio Marcello
Behind this pasta is Pastificio Marcello, a historic artisan workshop founded in Milan in 1939. For decades it has been dedicated to the production of fresh pasta for the restaurant industry, maintaining an artisan touch. Their kitchens produce stuffed formats that focus on selected ingredients, designed for chefs who demand reliability in cooking and intensity of flavor.
Kitchen characteristics
The egg pasta is carefully rolled out to maintain the right consistency during cooking, protecting the filling without being too thick. The truffle flavor is bold but balanced by the freshness of the ricotta, offering a rich base that requires simple sauces so as not to overpower the aroma. The cooking resistance is designed for the needs of professional service.
Use in the restaurant industry
Just a quick boil in salted water and the pasta is ready to be tossed in the pan. The ideal sauce is the most essential: melted butter and a sprinkle of parmesan cheese. For a more structured presentation, it pairs well with light cheese fondues or a meat reduction, avoiding tomato sauces or excessively complex dressings.
Format and service
The product is packaged for the professional channel in the practical 1 kg format. It is a quantity designed to facilitate stock management and limit waste. Like all fresh pasta, it requires proper storage at a controlled temperature to keep the dough's elasticity and the filling's creaminess intact.
