Fried Ricotta and Mushroom Ravioli (With Nanka Seimen Gyoza Skins)
Experience the benefit of swapping pasta for our Traditional Japanese noodles; made with soft high protein wheat flour. Our noodles are sheeted, layered and slit (“roll-and-cut” method) rather than extruded like standard pasta. Only complete after a slow delicate drying procedure. The entire process takes four times as long as modern methods. The benefits of
Nanka Seimen Skins preform excellent when baked. Lightly coat with butter and swap out for puff pastries and compare the difference in our light crispy texture.