THE GOLDEN YELLOW
Modena egg pasta
That’s exactly what we call it here at Re gras, the yellow gold of Modena. Because we know its great cultural value.
THE COLOUR
In addition to its characteristic golden colour, what is precious is the identity of an area whose gastronomic tradition is tirelessly loved and in demand throughout Italy. So much so that it has become one of the iconic dishes offered to foreign visitors in every Italian region. The appreciation is unquestionable even abroad. Albeit with some stylistic flaws in its presentation, Emilian egg pasta is among the flavours most sought after by the palates of many nations. It is satisfying, reassuring and above all tastes of home, even if not strictly for its own culture.
THE RECIPE
The recipe for this precious element is the least secret there can be on the Italian table, yet getting it right is less trivial than it sounds. 00 flour and eggs, that’s all. But ‘rolling out the pasta’ to give it the perfect thickness and working it into the typical shapes of the Emilian tradition is a step that must be learnt, or rather… in our area it must be handed down from generation to generation. Tagliatelle, tagliolini, maccheroncini al pettine. Tortellini, tortelloni, lasagne, rosette. These formats, plain or filled, are some of the most popular in Modena and Emilia. But there is a peculiarity to know, and one that makes local cuisine incredibly authentic: every family in the area (and even Re gras) has its own tiny variation, that little ingredient (or processing or weight) that makes the recipe special and unique. And all are authentic, because they all tell of the strong Modenese and Emilian identity. So Re gras’ advice is to taste as much “yellow gold” as possible when you pass through our area. Simple or filled, this extraordinary and versatile pasta will surprise you bite after bite.
THE RECIPE
The recipe for this precious element is the least secret there can be on the Italian table, yet getting it right is less trivial than it sounds. 00 flour and eggs, that’s all. But ‘rolling out the pasta’ to give it the perfect thickness and working it into the typical shapes of the Emilian tradition is a step that must be learnt, or rather… in our area it must be handed down from generation to generation. Tagliatelle, tagliolini, maccheroncini al pettine. Tortellini, tortelloni, lasagne, rosette. These formats, plain or filled, are some of the most popular in Modena and Emilia. But there is a peculiarity to know, and one that makes local cuisine incredibly authentic: every family in the area (and even Re gras) has its own tiny variation, that little ingredient (or processing or weight) that makes the recipe special and unique. And all are authentic, because they all tell of the strong Modenese and Emilian identity. So Re gras’ advice is to taste as much “yellow gold” as possible when you pass through our area. Simple or filled, this extraordinary and versatile pasta will surprise you bite after bite.
Gruppo Luca Marchini
