How many types of pasta do you know? Lasagna, spaghetti, tagliatelle, ravioli, farfalle, maccheroncini, penne… There are over 400 (!), so you can try learning one kind per day, and it will still take you more than a year! But… As it’s World pasta day, perhaps we should at least start with the assortment presented on our PROBKA menu?
Maltagliati
The name itself holds the picture: translation - „poorly cut“. Imagine the unsymmetrical pieces of dough leftover from cutting tagliatelle or ravioli: squares, triangles, etc. That’s exactly what maltagliati look like. At our PROBKA in Moscow we serve them with a duck ragout, in St. Petersburg - with a ragout from capretto (baby goat).
Agnolini
A delicate mini-version (1-2g) of the well-known tortellini. Handmade in PROBKA with a veal filling, served in a rich meat broth.
Calamarata
Sounds like ‘calamari’? Well the shape of the pasta sure looks like calamari rings too. And it does pair beautifully with seafood, its coarse texture helping to ‘grasp’ any sauce. At PROBKA on Tsvetnoy we serve our calamarata with a creamy cacio e pepe sauce, while at MARITOZZO it is prepared in a tomato sauce with octopus.
Tajarin
Slight confusion with its ‘not exactly Italian’ name, but this pasta does indeed come from the Piedmont region. Quite similar to tagliatelle, but thinner and a tint more yellow. The bright color and tenderness is achieved by adding a large amount of egg yolks to the dough.
Caramelle verdi
A charming name - these green ‘candies’ are easy to identify. We carefully fill each ‘wrapper’ by hand with fluffy ricotta and spinach.
Ziti with oxtails
A favorite dish of the characters from “The Sopranos” TV Show - a hearty combination of pasta, meat and cheese. Shape: large rounded tubes.
Mafalde (mafaldine)
Unique and very photogenic - this pasta resembles golden curls. And at our PROBKA restaurant in Moscow it is also exceptionally fragrant - with cream, truffle oil, truffle paste and freshly shaved truffle on top… Moreover, it is said that this pasta variety was named
after the princess Mafalda Savoyskaya. Enchanting in every way!
MaltagliatiThe name itself holds the picture: translation - „poorly cut“. Imagine the unsymmetrical pieces of dough leftover from cutting tagliatelle or ravioli: squares, triangles, etc. That’s exactly what maltagliati look like. At our PROBKA in Moscow we serve them with a duck ragout, in St. Petersburg - with a ragout from capretto (baby goat).
AgnoliniA delicate mini-version (1-2g) of the well-known tortellini. Handmade in PROBKA with a veal filling, served in a rich meat broth.
CalamarataSounds like ‘calamari’? Well the shape of the pasta sure looks like calamari rings too. And it does pair beautifully with seafood, its coarse texture helping to ‘grasp’ any sauce. At PROBKA on Tsvetnoy we serve our calamarata with a creamy cacio e pepe sauce, while at MARITOZZO it is prepared in a tomato sauce with octopus.
TajarinSlight confusion with its ‘not exactly Italian’ name, but this pasta does indeed come from the Piedmont region. Quite similar to tagliatelle, but thinner and a tint more yellow. The bright color and tenderness is achieved by adding a large amount of egg yolks to the dough.
Caramelle verdiA charming name - these green ‘candies’ are easy to identify. We carefully fill each ‘wrapper’ by hand with fluffy ricotta and spinach.
Ziti with oxtailsA favorite dish of the characters from “The Sopranos” TV Show - a hearty combination of pasta, meat and cheese. Shape: large rounded tubes.
Mafalde (mafaldine)
Unique and very photogenic - this pasta resembles golden curls. And at our PROBKA restaurant in Moscow it is also exceptionally fragrant - with cream, truffle oil, truffle paste and freshly shaved truffle on top… Moreover, it is said that this pasta variety was named
after the princess Mafalda Savoyskaya. Enchanting in every way!