Our white batter has a huge demand among pasta manufacturers who seek a product with some high capacity to absorb water, in a context in which products are very often filled with vegetables and meat, for example. Besides, they may also fulfil this role in prepared tarts or in industrially prepared or handmade pies. By virtue of their texture and grain size, our batters are ideal to stabilize fillers and pasta loads and other final products. And furthermore, they may be endowed with some special taste when optionally incorporating different condiments, spices and flavorings.
Applications: Frequently, our fillers are used in ravioli -and not only filled with spinach or other vegetables, but also with chicken and meat, ham and cheese ravioli, etc.; and the same takes place with their incorporation in homemade or industrial gnocchi. And also it is common to add them in other types of pasta that are not so common or more gourmet, such as ricotta and capresse panzerottis, ham, cheese, chicken or meat “sorrentinos”, meat cappellettis or of different types of cheese, etc. Additionally, as already mentioned, they are used in tarts and vegetable pies (but also for example, in ham and cheese, chicken or meat pies, etc.).
