Some of our filled pasta includes beef tortelloni (large tortellini) based on an old Uruguayan recipe made with rib chunk braised with carrots, onions, tomatoes, garlic mushrooms, herbs and a decent red wine over several hours. Best served on their own with grated Parmesan. Others include 4 cheese tortellini, mushroom ravioli, goats cheese + pine nuts (Simon Parkes described as 'masterful'), and our famous spicy pork +smoked cheese tortelloni (loved by Glynn Purnell).
Filled Pasta- we mainly produce tortelloni which are large versions of tortelloni. Fresh pasta formed by hand into shapes and stuffed full of fillings such as-
- Wild boar
- 5 cheese
- Smoked cheese and pancetta
- Slow cooked beef
- Spicy pork
- Chimichurri pork
- Wild mushroom
- Mushroom and blue cheese
- Roasted red pepper and feta
- Italian sausage
Other fresh pasta- we also make home made lasagne and cannelloni using the same fresh pasta and local ingredients. Beef ragu lasagne, spinach and ricotta cannelloni being our best sellers.
Dried egg pasta- we use an antique brass extruder to make our long pasta. This is a traditional hand powered machine which pushes dough through brass dies giving the pasta a rough texture which sauce can stick to. We dry it over a long period of time rather than use artificial heat to avoid spoiling the delicate flavour.
Pesto- freshly made, perfect to go with our dried egg pasta.
- Rocket and walnut pesto
- Watercress pesto
- Wild garlic pesto
- Roasted red pepper with very hot chilli!
- Chimichurri (South American dip or marinade)
And finally... hot food to take away! At Moseley we also serve different hot food each month for you to eat there and then such as lasagne, beef ragu + gnocchi or guiso.
