COMPANY FORMATS RECIPES CONTACTS A flavor made up of choices We are sure that a good pasta is obtained by combining the best raw materials in a slow traditional process, exactly as our grandmothers did. It is precisely for this reason that in Pasta dei Prai we let our ingredients blend slowly, in an infinite embrace of flavors. A refined bronze drawing and our long drying times give our pasta an optimal balance of porosity and hardness, just what is required of the best Italian pasta. HISTORY Pasta dei Prai has brought the best Italian pasta tradition to the table since 1984, offering different shapes of egg pasta, durum wheat semolina, tricolor and spinach. PROCESSING Pastificio dei Prai has chosen, for over 30 years, to work with slow drying and bronze drawing to ensure porosity and maximum flavor to each dish. THIRD PARTIES Pastificio dei Prai, for over 30 years, has been producing pasta from the most famous private brands of the large-scale retail trade, in a relationship of mutual trust and transparency. Distribution is guaranteed by Bergi SpA. FORMATS Pastificio dei Prai only produces pasta in the special nest format. RECIPES February 2, 2017 FETTUCCINE WITH GRANSEOLA Ingredients for four people: 400 g of egg fettuccine. Oil - garlic - chilli - salt to taste. 10 or 12 cherry tomatoes. Parsley for garnish. 1 glass of white wine. Procedure: Cook 2 spider crabs in abundant salted water and clean them for ... January 21, 2017 FRESH CANNELLONI FILLED WITH RICOTTA Ingredienti. 150 g di ricotta ‐ 150 g di mozzarella ‐ 40 g di prosciutto - 2 uova ‐ sale e pepe ‐ 200 g di parmigiano reggiano grattugiato ‐ 60 g di burro - 200 g di polpa di pomodoro ‐ 4 foglie di basilico ‐ sale e pepe ... 01 gennaio 2017 FETTUCCINE CON CARCIOFI E GAMBERI Ingredienti. Pomodori ciliegia 270 g ‐ fettuccine 300 g ­ - carciofi 3 ­ - code di gamberi 250 g - passata di pomodori 200 ml ‐ olio extravergine di oliva 3 cucchiai - scalognopiccoli 4 ‐ prezzemolo tritato - un cucchiaio ‐ brodo di pesce o vegetale 150 ml - ... 21 dicembre 2016 FETTUCCINE CON FUNGHI E SALCICCIA Ingredienti. 400 g di fettuccine ‐ 250 g di salsicce - 70 g di funghi porini secchi (oppure 400 g di freschi) - 50 g di cipolla ‐ 1 spicchio d'aglio ‐ 30 ml di brandy ‐ 250 ml di latte caldo - 50 g di parmigiano grattugiato ‐ 400 ml di brodo vegetale caldo ‐ ... PASTIFICIO DEI PRAI Registered office Via Dell 'Industria, 31 -? 35018 San Martino Di Lupari - PD T. 049 9461424 - F. 049 9461434 info@pastificioprai.it VAT number 04280090285 Factory location Via Dei Prai, 5R / S? - 31033 Castelfranco Veneto - TV Privacy - Credits - bergi.it To offer you the best possible service Pasta dei Prai uses cookies. By continuing to browse the site, you authorize the use of cookies. INFO | I ACCEPT