Our pasta and our sauces
Using time-tested, traditional techniques and recipes, our Italian chef has developed four types of fresh, genuine, Italian-style pasta and a selection of eight different sauces to accompany them, all especially for Première Moisson. Each is infused with the flavours of Italy and prepared without preservatives, tomato paste, corn starch or water.
Three helpful hints:
To serve our pasta in keeping with Italian tradition, bear in mind three simple rules:
• Never run cold water over cooked pasta.
• For optimum flavour, finish by cooking the pasta together with the sauce for between 2 and 3 minutes. This allows the pasta to absorb the juices present in the sauce.
• When the pasta is ready to be served, drizzle lightly with extra virgin olive oil for added savoury brilliance.
Our pasta
Egg linguini
This premium quality pasta is made using ten eggs per kilogram of flour.
Whole grain pasta
Made from organic, stone ground, whole wheat flour, semolina and eggs, the wholesome taste of this pasta will delight even the finickiest fine food enthusiasts.
Three-cheese ravioli
Our ravioli are stuffed with a mount-watering blend of ricotta, Reggiano parmesan and romano cheeses to which are added spinach, onions, parsley, bread crumbs, butter and spices.
Perline
Our perline are stuffed with prosciutto and four kinds of cheese. Excellent with one of our homemade sauces: Amatriciana, Pasticcio, rosé and tomato.
Our sauces
Tomato
Thanks to Italy’s sunny climes, the country has become the world’s third largest producer of tomatoes. We use only Italian tomatoes to lend our sauces their full-bodied flavour.
Rosé
Originating from the northern Italy, this sauce is tomato-based with a hint of cream. Especially popular with children who adore the pinkish colour and mild taste.
Pasticcio
To our rosé sauce, we add homemade sausage meat, cep mushrooms and fresh cream. Exceptionally tasty, this sauce leaves no one indifferent.
Meatball sauce
Comfort food par excellence, this meat-based sauce contains delectable little meatballs made with beef and pork. Wonderful with our homemade pasta!
Arrabbiata
This very piquant tomato sauce is true to its name. Indeed, the Italian adjective arrabbiato means ‘on fire’ in the sense of ‘angry’!
Amatriciana
This recipe for this slightly piquant sauce originates from the area around Rome. To it, we have added our homemade bacon prepared in accordance with traditional techniques.
Meat sauce
Made using Québec pork and Italian tomatoes, this sauce is a local classic.
Ratatouille
A Provençal specialty made with zucchini, eggplant, bell peppers, onions and tomatoes, ratatouille is perfect on your favourite pasta, or as an accompaniment for rice and meat.
