Every Day
From the beginning we wanted to make all the pasta in house and with some thought, guidance, and practice –her we are!
Why Semolina Rimacinata?
We found this particular semolina (durum wheat) that is milled a second time is more forgiving on the hand that form the shapes. Our particular flour is grown and milled in Italy before we hydrate it with whole egg, work it, and cook it.
Pasta Dishes at Cipolline
Our current stuffed pasta is Ravioli di Limone and Tortelli di Funghi. Every so often the kitchen prepares a special stuffing so be on the look out for that. Our rolled and cut pasta includes the lasagna sheets, spaghetti and tagliatelle though some will argue it is more fettucini or something or the other–either way it is fabulous and we hope you enjoy it too.
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