Bright green squared egg-pasta parcels filled with stracchino, a young creamy cheese, and crispy rocket leaves. Suitable for vegetarians.
Cooking instructions: poach for 5 minutes in an open pan with almost-boiling water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.
Season with salt and pepper and enjoy!
Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or two people with a small appetite.
Stracchino and Rocket Quadroni (approx 250 gr)
Ingredients for the pasta: 00 flour, pastorised eggs, spinach
Ingredients for the filling: Buffalo Ricotta cheese, spinach, hard cheese, butter, extra virgin olive oil, potato, salt. Covered with rice flour.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.