Made and frozen

Why freeze fresh pasta?

Simple: because otherwise it wouldn't be as fresh as when it has just been made!

“We have always refused to use non-natural procedures and ingredients, like pasteurization, additives and preservatives. Actually, we use the only natural preservative: cold.”

Maurizio Vezzani – C.E.O.

Here is what the difference is!

Zini produces, cook and freezes its products in a very short time, in order to have a long-term preservation of its flavour and naturalness. This way it is possible to eliminate all conservation processes like steam pasteurization and modified atmosphere packaging (with CO2), that are essential to preserve the so called “fresh” products that you find in the refrigerated counter.

And you can feel the difference…

If you cook it

You only need a few minutes to bring to the table a chef dish, add a pinch of creativity to match the more suitable sauce or seasoning… and enjoy all the delight of seeing the satisfaction on the smile of who’s eating!

If you eat it

Finally you will be able to say to have reached the rare balance between a genuine product… and a tasty mouth-watering product.

So healthy even you can do it

Zini takes for you all the time needed to knead, rest, cut, prepare fillings, fill… but if you have the time and you want to try we teach you how to do it. First of all our secret: use for the dough only fresh eggs and durum wheat semolina.

That’s why it is so good!

Ingredients 4 persons

400 g durum wheat semolina
4 fresh eggs (at room temperature)
1/2 tsp salt

Sift the durum wheat semolina, put the eggs in the middle and add a pinch of salt. “The durum wheat semolina is used to make a more consistent dough.”
Knead the dough for about 10 minutes, adding if needed some spoons of lukewarm water. Make a ball, wrap it with transparent film and let it rest for half an hour.
“Letting the dough rest allows it to be softer and more elastic.”
After you let the dough rest, spread it with the rolling pin to obtain a thin layer. You can now give the dough the shape you want, cutting it or filling it with your favourite ingredients.
“Ideally you should eat the pasta on the spot… otherwise, just like Zini you can always freeze it!”

So healthy even you can do it

Zini takes for you all the time needed to knead, rest, cut, prepare fillings, fill… but if you have the time and you want to try we teach you how to do it. First of all our secret: use for the dough only fresh eggs and durum wheat semolina.

That’s why it is so good!

Ingredients 4 persons

400 g durum wheat semolina
4 fresh eggs (at room temperature)
1/2 tsp salt

Preparation

Sift the durum wheat semolina, put the eggs in the middle and add a pinch of salt. “The durum wheat semolina is used to make a more consistent dough.”
Knead the dough for about 10 minutes, adding if needed some spoons of lukewarm water. Make a ball, wrap it with transparent film and let it rest for half an hour.
“Letting the dough rest allows it to be softer and more elastic.”
After you let the dough rest, spread it with the rolling pin to obtain a thin layer. You can now give the dough the shape you want, cutting it or filling it with your favourite ingredients.
“Ideally you should eat the pasta on the spot… otherwise, just like Zini you can always freeze it!”