Eggs
Whole eggs help make Italian egg pasta and bread dumplings, two very different ways to turn a few ingredients into a meal.
- Italian name
- Uova
- In pasta
- Bolognese egg sfoglia
- In dumplings
- With bread and milk
At the table
For Bologna’s tagliatelle, the eggs are worked into flour and the dough is rolled into sfoglia. In Trentino’s canederli, whole eggs are combined with softened bread and the other ingredients.
Treat the recipe’s egg size and quantity as part of its proportions, not as a universal formula for every pasta or dumpling.
Cook with it
Cassatelle saccensi
Agnolotti monferrini
Levante-Style Stamped Corzetti with Pine Nut and Marjoram Sauce
Cold frittata with mint, Grana and Salame Brianza
Spinach and ricotta gnudi with butter and sage
Classic tiramisù
Passatelli in meat broth
Agnolotti del Plin Burro e Salvia
Canederli in Brodo
Fiadone
Fonduta Valdostana
Olive all’Ascolana
