The master of artisan pasta making Vincenzo Spinosi has created Spinosini, small shaped gitar strings made with special fresh eggs from a special bread of chicken that allows the omega 3 nutrients to remain in its eggs giving this special pasta something extra. It cooks for 4 minutes and will not spoil if left a little longer.
Spinosini with Parma Ham & Lemon Ingredients for 4 portions: - 250g Spinosini - 8 tbs Extra Virgin Olive Oil (preferably Tornatore) - 4g Grated Lemon Peel - 3 Slices Parma Ham in Julienne - 40g Freshly Grated Parmigiano Reggiano - 15g Freshly Chopped Flat Leaf Parsley - 1 Ladle of the Cooking Water Pan fry the parma ham in the olive oil. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.  Add the ladle of cooking liquor and cook for about 1 minute, then take away from the heat, add the grated lemon, parmigiano reggaino and the parsley. Toss and serve at once.	Spinosini with Black Truffle & Trumpets De Mort Sauce Ingredients for 4 portions: - 250g Spinosini - 120g Black Truffle Paste - 100 ml Milk - 1 Ladle Cooking Water - 50g Freshly Grated Parmigiano Reggiano Heat through in the frying pan the black truffle paste and milk. Cook the Spinosini in abundant salted water for 2 minutes, drain and add to the frying pan.  Add the ladle of cooking liquor and cook  for about 1 minute. Remove from the heat, add the  parmigiano reggiano, toss and serve at once.