Fricelli, a specialty of southern Italy and specifically Puglia where Marella is from, is hand made, has the consistency of a dumpling and tastes like fresh pasta. Serve it "Pugliese" style with fried eggplant and tomatoes.
Made one at a time by rolling the dough around a "knitting needle". Pasta by Marella uses the highest quality, local grain varieties and is ICEA certified organic.
17.6 oz/500 g
Ingredients: Durum wheat and water
Sliced an eggplant and salt it for 30 minutes, flour the slices, and saute' them in olive oil. Add garlic and continue sauteing for 1 to 2 minutes. Add diced tomatoes and cook for another 5 minutes. You may add some bomba hot pepper paste. Serve over the pasta that was cooked separately in a pot of salted boiling water. Serve with sprinkled Grana Padano.