Top 11 Lombard Pasta

Agnesi is a renowned pasta producer with a rich tradition that spans nearly two centuries. Known for its dedication to quality and innovation, Agnesi combines classic production methods with modern techniques to create products that meet the expectations of even the most discerning palates. The company offers a wide range of products, including traditional durum wheat pasta, whole wheat and egg pasta, as well as ready-made sauces and pestos. This diverse selection allows pasta lovers to find the perfect match for any dish. In addition to its commitment to quality, Agnesi also stands out for its environmental responsibility. By introducing 100% compostable packaging, the company demonstrates a strong dedication to sustainability and environmental protection. This initiative reduces plastic usage and contributes to preserving the planet for future generations. Blending tradition, quality, and innovation, Agnesi remains a symbol of excellence in the world of pasta, offering consumers products that unite taste, health, and environmental responsibility. Expand

Pastificio Baradello is a small, family-run pasta factory based in Como, in the Lombardy region of northern Italy, dedicated to preserving and reinterpreting authentic northern Italian pasta traditions. Their production philosophy is rooted in a blend of artisanal craftsmanship, carefully selected local ingredients, and minimal use of machinery in order to maintain the texture and character of handmade pasta. All products are made from high-quality flour, without additives or preservatives, and each piece is hand-shaped and sealed with close attention to detail. Baradello pasta has found its place on the tables of fine restaurants, in specialized gourmet shops, and among consumers who appreciate the true taste of northern Italy and a deep commitment to local artisanal heritage.Expand

Tortelli is a variety of Italian stuffed pasta prepared in a few shapes: square, semicircular, or rounded and twisted. The pasta is popular throughout Italy, especially in Tuscany, Lombardy, and Emilia-Romagna. One of the most famous dishes featuring this pasta variety is called tortelli con zucca, where tortelli are filled with pumpkin, crushed cookies, and parmesan cheese. The dish is then topped with more cheese and a sauce consisting of butter and sage.Expand

This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients are cooked together and are typically layered with grated Parmigiano Reggiano and Valtellina Casera cheese and garlicky melted butter. Before serving, pizzoccheri alla Valtellinese is shortly baked, allowing the cheese to melt and all of the ingredients to combine. Not much is known about the origin of this Italian classic, but it is presumed that it was invented following the introduction of pizzoccheri pasta in the 16th century. As the name suggests, the dish originated in the Valtellina valley, from where it spread to other parts of Italy.Expand

Casoncelli alla bergamasca is a traditional stuffed pasta dish originating from Bergamo. The fresh pasta dough is usually made with a combination of 00 flour, eggs, salt, and water. It's stuffed with a mixture of roast veal, ground pork, breadcrumbs, eggs, grated cheese (Parmigiano-Reggiano), sultanas, garlic, parsley, and sometimes pieces of pear. The pasta dough is folded and sealed by hand, and then boiled. Once done, casoncelli alla bergamasca are traditionally served in sugo burro e salvia (butter and sage sauce), often with the addition of chopped pancetta and grated Parmigiano on top.Expand

Tortelli di zucca is a popular Italian dish consisting of tortelli or ravioli pasta with a pumpkin filling. The origin of this dish is disputed between Mantua and Ferrara, with both cities claiming paternity over the recipe. The stuffing for tortelli is usually made with sweet pumpkin, bitter amaretto cookies, savory parmesan cheese, and fruit mustard, resulting in a unique, unusual flavor that is beloved by many. People from the region traditionally prepare the dish for special occasions, such as Christmas Eve, when tortelli di zucca are paired with a sauce consisting of butter and sage.Expand

Casoncelli bresciani is a traditional stuffed pasta dish originating from Brescia. Dating back to the 15th century, this pasta has very thin dough that enhances the flavor of the filling, which typically consists of grated stale bread and cheese such as Grana Padano or Bagòss. However, the filling often varies from one household or restaurant to the next. Thin pasta sheets are folded over the filling and then pressed at the edges – the process of making casoncelli is similar to making ravioli. There are a few versions of the pasta – in Camonica Valley, the filling contains meat or vegetables, in Longhena, spinach or Swiss chard is used in the filling, while the version from Barbariga has a rich filling containing breadcrumbs, grated Grana Padano, meat broth, ham, spinach or Swiss chard, garlic, sage, and parsley. Once boiled, casoncelli bresciani are traditionally served in sugo burro e salvia (butter and sage sauce). As a final touch, the pasta is sprinkled with grated Grana Padano. It's recommended to serve the dish with Franciacorta Brut or Extra Brut, while alternatives include reds such as Botticino DOC and Cellatica DOC. Expand

Casoncelli di Barbariga is a traditional Brescian type of stuffed pasta and a subvariety of casoncelli bresciani. The dish originates from Barbariga, hence the name. The thin and pliable dough is hand-made with a combination of 00 flour, salt, eggs, and water. It's cut into rectangles and the filling is placed in the middle. The filling usually consists of breadcrumbs, Parmigiano-Reggiano, Grana Padano, ham, spinach, stock, nutmeg, garlic, sage, parsley, and butter. The dough is then folded and sealed by hand into a candy-wrap shape. Once boiled, the pasta is typically served in sugo burro e salvia (butter and sage sauce). Interestingly, an event called Fiera del Casoncello (Casoncelli festival) is held annually in September in Barbariga.Expand

Pasta al mascarpone is an Italian dish hailing from Lombardia. It's a specialty of the Lodi area. The dish is made with maltagliati pasta, egg yolks, nutmeg, mascarpone, and grated Parmigiano-Reggiano. The mascarpone is whisked with egg yolks, salt, and nutmeg into a homogenous mixture. Some pasta water is added to the mix, if needed. The maltagliati pasta is tossed with the mascarpone mixture, with added grated cheese to taste. It's recommended to serve pasta al mascarpone in heated plates.Expand

Tortelli cremaschi is a traditional pasta dish originating from Crema. The dough for the tortelli is made from white flour, semolina flour, eggs, olive oil, and salt. Once prepared, it's rolled and filled with a combination of cocoa amaretti (amaretti Gallina), mostaccino biscuit with spices, raisins, Marsala or dry anise liquor, candied lemon, mint, and grated Grana Padano cheese. The tortelli are pinched by hand and sealed, then boiled in water. They're usually served in a butter and sage sauce.Expand

Marubini is a traditional stuffed pasta dish origianting from Cremona in Lombardy. The pasta dough is made with flour and eggs. It is shaped into little scalloped rounds, similar to ravioli, which are filled either with breadcrumbs, melted beef marrow, parmesan, and eggs, or with a combination of beef marrow, parmesan, and braised beef, roast pork, or veal, but every cook has their own version of the filling. Once stuffed, the marubini are traditionally cooked in a rich meat stock. They are drained and dressed with a mixture of melted butter and grated Parmigiano-Reggiano.Expand

Tortello amaro di Castel Goffredo is a unique stuffed pasta from the town of Castel Goffredo in the Lombardy region of Italy. This traditional dish is characterized by its filling, which includes erba amara or balsamita major, an aromatic herb also known as St. Peter's herb. The preparation starts with creating a dough with a mixture of wheat flour and eggs. The typical filling consists of Swiss chard (bietoline or erbette), breadcrumbs, egg, Grana Padano cheese, butter, and the distinctive erba amara, which gives the tortello its signature bitter flavor. Onion, garlic, and nutmeg, and salt are also part of the filling. The pasta is shaped into flattened triangles and cooked in boiling water before being served with melted butter, sage, and more grated Grana Padano. The recipe has deep roots in local culinary traditions, with a dedicated festival held annually in June to celebrate this specialty. This festival, known as the Festa del Tortello Amaro, highlights the importance of this dish in local culture and its recognition as a traditional agri-food product and a product of the Slow Food movement.Expand