January 31, 2018

Seppia (cuttlefish) tagliolini has always grabbed my attention… albeit with a little apprehension about pasta being black. Then one day, having it presented on the plate at a dinner, it was both outstanding and intriguing. The taste?.. heavenly! Surprisingly mild hints of the sea. It is now one of my favorites,… along with all pasta of course.

There are many shapes and sizes and colours of pasta available, and each has their story and unique homespun roots. Quality, however, does vary quite a lot based on the ingredients and the method used.

Of course nonna’s/grandma’s is the best,… but beyond this, Vincenzo Spinosi is one of a few famed quality producers in Italy. By law, egg pasta can have as few as 4 eggs per kilo of flour, and law also permits water as an ingredient. Spinosi pasta contains 10 eggs per kilo and is made entirely without water. Easy to understand why it is found in the most prestigious restaurants and shops worldwide! Simple and elegant, here is a signature dish from Spinosi himself…

Vincenzo Spinosi’s Pasta with Prosciutto and Lemon

  • 3 tbsp. extra virgin olive oil
  • 1/2 cup prosciutto cut into strips 2-3mm long
  • 3 tbsp. white wine
  • 125 gm Spinosi (slim) pasta
  • 1/2 to 1 cup pasta cooking liquid
  • 1 tsp. finely grated lemon zest
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp. minced parsley
  • Additional grated cheese and 1 Italian parsley sprig for garnish

Heat oil in deep skillet over medium heat. (Meanwhile bring large pot of salted water to boil). Add the prosciutto to skillet and cook until heated through but not browned. Add wine and keep warm. Follow cooking instructions and drop pasta into boiling water. When done, lift out pasta and place in skillet with prosciutto. Measure 1 cup cooking liquid. Add 1/2 cup to skillet, stir gently and cook 1 minute. Add the lemon zest, cheese and parsley. Toss gently and cook 1 min. longer. (If pasta seems dry, add a bit more pasta cooking liquid and a dash of olive oil). Divide between 2 heated plates. Garnish each with additional cheese and parsley. (Makes 2 main or 4 appetizer servings).


We are very delighted and excited to offer a variety in the Spinosi line of pastas at La Jolie… and so convenient… you won’t forget the cheese!