Fresh Pasta

Paccheri is a traditional Neapolitan pasta which looks like a giant macaroni. It is made from Durum Wheat Semolina, which makes it suitable for many dishes. It tastes delicious with hearty vegetable sauces, or baked cheese goods, but is also really tasty with Bolognese or ragu.

Tortellini alla Carne filled with exquisite meat. This egg-based fresh filled pasta can be served with broth but also with either butter or extra-virgin olive oil... and even with double cream and ham.

Fresh cappelletti filled with Prosciutto Crudo and Grana Padano DOP. It is recommended to simply pair this filled fresh pasta with a light butter or extra-virgin olive oil, as the filling is very flavourful already.

Fresh ravioli filled with selected pork, Grana Padano DOP, herbs, and vegetables. As ravioli already have great flavour, it would be best to simply pair this fresh filled pasta with a light butter or extra-virgin olive oil.

Strozzapreti is an elongated, hand rolled form of Caserecce. Made from Durum Wheat Semolina, this fresh pasta pairs very nicely with any pesto sauce.

Orecchiette is an \'\'ear-shaped\'\' fresh pasta, which pairs best with broccoli, pork, capers, and a crisp white wine.

This durum wheat semolina Scialatielli is very consistent and suitable for the most varied condiments. This fresh pasta makes a perfect pairing with seafood dishes, pesto and tomato-based sauces.

A classic dish of the Italian cuisine. Potato gnocchi are round-shaped and it is formed of flour and potatoes. This fresh gnocchi can be paired very well with butter, sage, and shaved parmesan.

These mozzarella and Italian tomatoes tortelloni have a delicate and fragrant filling, enjoy it with a simple sauce, stir-fried in a pan with cream or tomato sauce with basil.

The big brother of tortellini, the Tortelloni are a traditional filled pasta from northern Italy. Handmade in the pastificio La tua Pasta, we swear by the quality of the carefully selected ingredients, and a unique texture of the dough.

Braised beef is a traditional filling for Ravioli, the tender texture and flavour of the meat infuses the fresh pasta with taste, try it with a Porcini mushroom sauce, a broth or with the classical butter and sage sauce.

No other filled pasta is as popular in Italy as Ravioli. It is hard to say when the dish was first invented, Boccacio\'s Decameron, a collection of novellas from the 14th century is the first written record of the dish.

We swear by the fantastic flavour of this dish, made from scratch in the kitchen of the amazing Pastificio "la Tua Pasta" made using tradiional methods from Vicenza in Veneto.

The other half of the wonderful Tagliatelle alla Bolognese, this fresh handmade pasta pairs so well with the meat ragù from Bologna (the mince meat tomato sauce), that the dish is one of the most famous Italian specialties in the world.

Alla Bolognese is only one of the infinite possibilities experiment with mushrooms, plain meat sauce (without tomato sauce) or even with fish. You won’t be disappointed.