Comments on: Hand-made agnolotti pasta http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/ Italy Puglia cooking vacations and wine tours Sat, 02 Jul 2011 19:58:32 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-49 Cinzia and Marika Sun, 24 May 2009 08:04:39 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-49 Dear Sangeeta,<br />Ricotta is one of the most delicious cheeses from Puglia. It is exported...but it does not taste the same. If you want the best ricotta experience, you need to have it soon after it is made! There are different kinds: the cow, sheep and goat ricotta.<br /><br />Andrea, you should definetely try making pasta. The agnolotti are so much fan to make.....and the taste is unforgettable! Dear Sangeeta,
Ricotta is one of the most delicious cheeses from Puglia. It is exported…but it does not taste the same. If you want the best ricotta experience, you need to have it soon after it is made! There are different kinds: the cow, sheep and goat ricotta.

Andrea, you should definetely try making pasta. The agnolotti are so much fan to make…..and the taste is unforgettable!

]]> By: AndreaQ http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-43 AndreaQ Tue, 19 May 2009 03:17:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-43 These look like so much fun to make! I've never made my own pasta before but maybe it is time to try! These look like so much fun to make! I’ve never made my own pasta before but maybe it is time to try!

]]> By: sangeeta http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-41 sangeeta Mon, 18 May 2009 19:08:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-41 fresh ricotta sounds delectable......never had one.........making agnolotti from scratch is interesting.<br />we in India use same technique of cooking for dumplings.....sweet n savory both. fresh ricotta sounds delectable……never had one………making agnolotti from scratch is interesting.
we in India use same technique of cooking for dumplings…..sweet n savory both.

]]> By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-39 Cinzia and Marika Thu, 14 May 2009 20:03:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-39 We are so pleased to read you found the wheat flour! Don't forget to keep it in your fridge (in the vegetable shelf). In this way you can store it for at least 1month.<br />Wheat flour is the basis of the Mediterranen cuisine of Puglia. We basically use it for everything: bread, cakes, tarts, biscuits, focaccia and of course fresh pasta.<br />This is of course due to the fact that Puglia is a big wheat producer.<br />However, we also find that it is so much easier to knead and so much tastier!<br />Buon appetito to you and Eve! We are so pleased to read you found the wheat flour! Don’t forget to keep it in your fridge (in the vegetable shelf). In this way you can store it for at least 1month.
Wheat flour is the basis of the Mediterranen cuisine of Puglia. We basically use it for everything: bread, cakes, tarts, biscuits, focaccia and of course fresh pasta.
This is of course due to the fact that Puglia is a big wheat producer.
However, we also find that it is so much easier to knead and so much tastier!
Buon appetito to you and Eve!

]]> By: T. W. Anderson http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-38 T. W. Anderson Wed, 13 May 2009 19:58:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-38 I will :) <br /><br />On the plus side, when Evy and I were out and about this evening (we try to go for a 1.5-2 hour walk each evening) we stumbled upon this cozy little Italian store which imports things from Italy. We not only found wheat flour (which is not a regular Bulgarian flour), but many pastas, cheeses, parma hams, wines, and other Italian sundries. We will be going back for sure, because both of us LOVE Italian food (and French!) I will :)

On the plus side, when Evy and I were out and about this evening (we try to go for a 1.5-2 hour walk each evening) we stumbled upon this cozy little Italian store which imports things from Italy. We not only found wheat flour (which is not a regular Bulgarian flour), but many pastas, cheeses, parma hams, wines, and other Italian sundries. We will be going back for sure, because both of us LOVE Italian food (and French!)

]]> By: Cinzia and Marika http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-37 Cinzia and Marika Tue, 12 May 2009 21:26:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-37 Tim, you should try this recipe! It is absolutely fantastic and it is very simple as well. I have to tell you the combination of the fresh ricotta with the Parma ham was fantastic. We accompanied this pasta with a bottle of a very good rosè wine from Negroamaro. exactly as you said: divine! Tim, you should try this recipe! It is absolutely fantastic and it is very simple as well. I have to tell you the combination of the fresh ricotta with the Parma ham was fantastic. We accompanied this pasta with a bottle of a very good rosè wine from Negroamaro. exactly as you said: divine!

]]> By: T. W. Anderson http://www.italycookingcourses.com/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/comment-page-1/#comment-36 T. W. Anderson Tue, 12 May 2009 18:36:00 +0000 http://www.vollanprojects.co.uk/wordpress/2009/05/hand-made-agnolotti-pasta-stuffed-with-ricotta-and-parma-ham/#comment-36 *whimper...drool...whimper...drool*<br /><br />I loooove ricotta. I've never had it fresh, but those pictures literally bring tears to my eyes :) And this recipe sounds absolutely fan-freaking-tastic :) Parma ham is simply divine. *whimper…drool…whimper…drool*

I loooove ricotta. I’ve never had it fresh, but those pictures literally bring tears to my eyes :) And this recipe sounds absolutely fan-freaking-tastic :) Parma ham is simply divine.

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