Top 6 Friulian Pasta

​Pastificio Soldati is an esteemed Italian pasta manufacturer located in Villa Santina, within the Friuli Venezia Giulia region. Established in 2016 by Federico Soldati, the company evolved from the acquisition of Sapori Antichi, aiming to blend traditional pasta-making techniques with innovative approaches to achieve the highest levels of excellence. ​ ​The company offers a diverse product range, including various pasta shapes, flavored pasta, egg-based pasta, herb and spice mixes, traditional and flavored rice, and specialty salts. Their pasta is crafted from 100% Italian durum wheat semolina, bronze-drawn, and subjected to a slow drying process at low temperatures to preserve its quality and flavor. ​ Their products are favored by several Michelin-starred restaurants, such as Locanda Margon and Impronte, as well as renowned venues like Langosteria in Milan, Sora Lella in Rome, and even Harrods in London. ​ Expand

Pappardelle al ragù bianco di anatra is a traditional pasta dish that's especially popular in the Veneto and Friuli-Venezia Giulia area. The dish is usually made with a combination of pappardelle pasta, duck breasts, onions, garlic, carrots, celery, thyme, white wine, olive oil, salt, and pepper. The vegetables, thyme, and garlic are sautéed in olive oil, and then mixed with the duck meat that's cut into cubes. The combination is seasoned with salt and pepper, covered with white wine, and simmered until the alcohol evaporates. A bit of stock or tomato paste are added to the white ragù, while the pasta is cooked in boiling salted water until al dente. The pasta is mixed with the dry ragù, and the dish is sometimes garnished with a few tomatoes before serving. If pappardelle are unavailable, pasta such as tagliatelle can be used instead.Expand

Cjarsons is a traditional dish originating from Friuli. The dish consists of stuffed pasta that's similar to ravioli. However, the pasta is made from potatoes, similar to gnocchi, while the ingredients in the filling range from wild herbs, ricotta, raisins, potatoes, cocoa, cinnamon, and other spices. Cjarson should always have a flavor that's somewhere between sweet and savory, or both at the same time. Each family has their own recipe that has been handed down over generations, because in the past cjarsons was a festive dish and the recipe was kept secret by the head of each family. Once prepared, the cjarsons are cooked in boiling water, then traditionally topped with melted butter and grated smoked ricotta.Expand

Ragù di fasolari is a traditional seafood pasta dish featuring smooth clams, tender mollusks from the Adriatic Sea, particularly the Marano Lagoon. These clams are sautéed with garlic, olive oil, white wine, and parsley to create a flavorful ragout. The clam shells are then ground to achieve a ragù consistency and cooked with the reserved clam broth for depth. The ragù is tossed with al dente pasta, and the dish is garnished with additional carpet clams and queen scallops. It's typically paired with Ribolla Gialla wine.Expand

Gnocchi di pasta lievitata con ragù di coniglio or snidjeno testo is an Italian dish originating from the Friuli area. The dish is a specialty of Lokanda Devetak, a family-run inn and restaurant located in San Michele del Carso. It consists of gnocchi that are served with rabbit stew. The leavened gnocchi are made with flour, water, yeast, salt, and olive oil, while the stew is made with a combination of rabbit, onions, carrots, celery, white wine, tomato paste, olive oil, salt, and aromatic herbs such as rosemary, mint, sage, and marjoram. The rabbit is cut into pieces and cooked in oil with herbs, wine, and salt. The mixture is covered with water and simmered for an hour. The meat is then removed, chopped, placed back into the pan with the herbs, and cooked until the sauce is reduced. The gnocchi are steamed or boiled in salted water and then shortly fried in a mixture of butter and wild fennel. The rabbit stew is served in a plate with the gnocchi on top. This light dish with intense flavors is usually topped with grated cheese before serving.Expand

Lasagne ai semi di papavero is a traditional lasagna dish originating from Friuli. This pasta dish can be made savory, but it's more commonly made in a sweet version. Flour, eggs, and salt are used to make the lasagne pasta that are boiled in salted water and drained. The pasta is arranged on a serving plate and it's topped with a cooked mixture of poppy seeds, butter, and sugar. The dish is served warm and it's enjoyed immediately. For the savory version, it's recommended to use poppy seeds, prosciutto crudo, leeks, butter, sometimes gorgonzola cheese, and cream. The savory version is usually topped with fresh sage leaves before serving. Expand

Blecs, also called biechi is an Italian pasta variety made with a mixture of wheat and buckwheat flour, traditionally prepared in the Italian region of Friuli. In this hearty pasta dish, blecs are paired with another local product: a tannic red wine called Tazzelenghe, and a delicious, fatty guanciale. Blecs al Tazzelenghe is best enjoyed warm, generously sprinkled with freshly grated, aged Montasio cheese.Expand