• 400 g of Molino Spadoni Gran Mugnaio anticaking 00 soft wheat flour or Molino Spadoni Premium Pasta mix of 00 flour and semolina.
  • 4 eggs
  • 400 g of Officine Gastronomiche Spadoni white Mora Romagnola sauce
  • 50 g grated Parmigiano


First, knead the flour and eggs. Once that is done, allow the dough to sit for about 30 minutes, covered, then roll it out into a thick (about 3-4 mm) sheet. Roll up the sheet and cut out the Curzul (the egg fresh pasta must be rolled thick and cut to make tagliolini with the same width and height, about 3-4 mm).
Boil in plenty salted water, cover with Officine Gastronomiche Spadoni frozen white Mora meat sauce, sprinkle with Parmigiano Reggiano, and serve.

curzul con ragu bianco Molino Spadoni