Egg pastas are made by hand with soft wheat flour and egg dough. Originating in Northern Italy, they are characterized by their richer flavor, tender texture, and golden color. This dough is more elastic than water-based pasta, making it ideal for fresh, hand-rolled shapes and for stuffed pastas such as ravioli.
Pastas available by the pound or half pound for weekly pre-order and pickup. Menus change weekly, see what’s available this week https://www.hotplate.com/colibripasta
Need a pickup date or a pasta not listed in the presale? Contact me for special orders!
Fettuccine
Available in plain or spinach
A long, hand-cut flat ribbon pasta that’s a little wider than linguine. It’s a classic choice for rich, creamy dishes like Alfredo or Carbonara, but it’s just as delicious with hearty ragùs or simply butter and parmesan. Cozy, versatile, and always satisfying.
Reginette
Meaning “Little Queen”, also known as Mafaldine, is a bronze-cut long ribbon pasta with wavy edges. It was named in honor of Princess Mafalda of Savoy and definitely has a bit of royal flair. The frilly edges make it perfect for hearty ragùs, seafood sauces, or creamy dishes.
Garganelli
Available in plain or spinach
A hand-formed tubular pasta made by rolling small squares of dough into little quills. The ridges and hollow center catch sauce beautifully, which makes it especially good with creamy or meaty sauces. It has a delicate chew and a charming, handmade feel.
Sorpresine “Little Surprises”
Available in plain or spinach
Tiny, twisted little pouches that really live up to their name. Their playful folds hold bits of sauce in every bite, making them great for brothy dishes, light tomato sauces, or a simple butter-and-cheese combo. They’re fun to cook with and even more fun to eat.