Vincenzo Spinosi decided to usher in the new millennium with a unique pasta that included healthy overtones while maintaining all the flavorful qualities of the world-famous and highly esteemed egg pasta.
In the year 2000, he created Spinosini 2000 Egg Pasta with Omega 3, an “angel hair” like pasta, in his home in Campofilone, Italy. The rest is history.
Since then, Vincenzo Spinosi improved and expanded on the Spinosi product line and his pastas have graced the tables of fine dining establishments and family kitchens throughout the world.
Award winning Spinosini 2000 with Omega 3 is made using eggs supplied by a particular variety of Livorno hen, fed on an integrated diet of cereals and cold-pressed sunflower oil, rich in Omega 3 and vitamin E. The hen assimilates polyunsaturated fats that are transferred to its eggs. This process was launched with the collaboration of Faculty of Agriculture of the Polytechnic University of Marche. The special superfine flours used for the dough come from rigorously selected hard wheat and only whole fresh eggs with Omega 3 are used, hand broken in the company’s kitchens in the traditional manner.
Spinosini 2000 Egg Pasta with Prosciutto and Lemon is the recipe that made Spinosini world famous.
- 8.8 oz Spinosini 2000 Egg Pasta
- 3 slices of prosciutto
- 5 T EVOO
- 3 T Parmigiano Reggiano cheese
- 1 T parsley, finely chopped
- 1 t. lemon zest
- 2 ladles of cooking water
Slice the prosciutto into small strips and heat gently witht he oil in a frying pan without browning.
cook the Spinosini in plenty of boiling salted water for 2 minutes. Drain and add to the frying pan with 2 ladles of the cooking water.
Cook for about 1 minute and remove from the heat.
Grate in lemon zest followed by cheese (which will help remove the lemon zest from the grater).
Mix gently, adding the chopped parsley and, if necessary, more cooking water or a drop of oil.