Fresh & dry pasta

Fiorelle Limone, fresh and homemade in the La Marra pasta workshop in the Längasse district.

Preparation: simmer for 5-7 minutes in plenty of salted water.

Ingredients: durum wheat, white flour, ricotta, lime, mint, Parmigiano, eggs, spices.

All our pasta is made without preservatives or colourings. Whenever possible, we use local products. For example flour from the Schenk mill, eggs from the Kläsi family in Allmendingen, ricotta from Casa Maggiano in Biel.

Gnocchi di patate, fresh and homemade in the La Marra pasta workshop in the Längasse district..

Preparation: In plenty of boiling salted water until the gnocchi float on top ( 2-3 min )

Composition: potatoes, white flour, egg yolk, spices.

All our pasta is made without preservatives or colourings. Whenever possible, we use local products. For example flour from the Schenk mill, eggs from the Kläsi family in Allmendingen, ricotta from Casa Maggiano in Biel.

Farfalle made from organic durum wheat semolina, organic turmeric, organic paprika powder, organic spinach

Pasta made from organic wheat and Swiss organic eggs.

Pasta made from organic wheat and Swiss organic eggs

Pasta made from organic wheat and Swiss organic eggs

Organic and vegan Pesto, 170gr. Produced Produit in Italy.

Ravioloni Bel Estate (dried tomatoes, mozzarella and basil), fresh and homemade in the La Marra pasta workshop in the Längasse district.

Preparation: simmer gently for 5-7 minutes in plenty of salted water.

Composition: durum wheat, white flour, dried tomatoes, mozzarella, eggs, parmesan, basil, spices.

All our pasta is made without preservatives or colourings. Whenever possible, we use local products. For example flour from the Schenk mill, eggs from the Kläsi family in Allmendingen, ricotta from Casa Maggiano in Biel.

Ravioloni ricotta spinach, fresh and homemade in the La Marra pasta workshop in the Längasse district.

Preparation: simmer for 5-7 minutes in plenty of salted water.

Ingredients: durum wheat, white flour, ricotta, spinach, parmesan, pecorino, eggs, spices.

All our pasta is made without preservatives or colourings. Whenever possible, we use local products. For example flour from the Schenk mill, eggs from the Kläsi family in Allmendingen, ricotta from Casa Maggiano in Biel.

Wild garlic Ravioloni, fresh and homemade in the La Marra pasta workshop in the Längasse district.

Preparation: simmer for 5-7 minutes in plenty of salted water.

Ingredients: durum wheat, flour, ricotta, wild garlic from Bern, Parmigiano, eggs, spices.

All our pasta is made without preservatives or colourings. Whenever possible, we use local products. For example flour from the Schenk mill, eggs from the Kläsi family in Allmendingen, ricotta from Casa Maggiano in Biel.