Spinosi Egg Pasta
If Campofilone is the egg pasta capital of the world, then Spinosi Pasta is its king. This delicate egg pasta made with just eggs, flour and oil cooks within 3-4 minutes. They say that the Spinosi dry egg pasta tastes better than most fresh pasta.
Spinosini
The eggs in this Spinosi pasta are rich in Omega 3 and Vitamin E. The flour is a special superfine type. This egg pasta is made which such care that it tastes absolutely fresh.
A world-renowned and award winning pasta maker, the House of Spinosi defines egg pasta.
Sizes: 1/2 lb
Shapes: Egg Maccheroncini, Egg Fettuccine, Egg Pappardelle, Egg Tonnarelli, Egg Fettuccine with porcini mushrooms, Egg Tagliatelle with spinach, Egg Spinosini 2000 with Omega 3
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| Producer: | House of Spinosi | | Location: | Campofilone, Ascoli Piceno | | Manufacturing: | Bronze dies | | Awards: | "Five Star Diamond Award" from the American Academy of Hospitality and Sciences. | About Spinosi"...I have never forgotten a precious ingredient: the daily enthusiasm for the work that has always been rewarded by the great pleasure of satisfying the finest palates all over the world." - Vincenzo Spinosi
Nello Spinosi, a thorough artisan, used to bring his friends some of his maccheroncini during his frequent trips to Rome. That was in 1933.
Vincenzo Spinosi's secret: Simple eggs and durum wheat semolina of fine and carefully selected quality, together with lots of experience and love in the best of traditions. Learn More  |
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serves 4
Prep: 30 min. Cook: 15 min.
Ingredients
Pasta: 250gm Spinosini
Fish (replace with fish available at the local seafood market as needed)scorpion fish, 50 gm turbot, 50gm monk fish, 50 gm gurnard, 4 prawns, 4 shrimps, 4 squids, 200gm mussels, 300gm clams
Spices: 50 gm white onions 5 gm red garlic, 15 gm white vinegar, 5 gm chopped parsley, 80 gms tomato sauce, 120gms extra virgin olive oil, sea salt to taste
Method
Bone and shell all of the fish and the crustaceans. Make a light fish stock. Chop the onions and garlic. Cut all the fish and crustaceans into 1 cm small pieces. Shell the steamed mussels and clams. Stir fry the onions and the garlic. Add the fish according to their cooking times. Add alongside the vinegar and the stock and the water from the steamed shell fish. Before sauteeing the Spinosini, add the tomato sauce. Garnish with a prawn tail and a sprig of thyme.
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