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meurnière sauce or rustic handmade pasta

Sauce made from brown butter, flour and lemon, and often chopped parsley, and often served on fish.

Mugnaia (like meurnière) means ‘miller’ and it also can mean a rustic pasta from Abruzzo, made with semolina and flour and an egg, and hand rolled into long cords and cut. It’s often served with a sauce made from beef and pork mince, wine and tomatoes.

Elice in Abruzzo celebrates the pasta version at the Sagra della mugnaia in August, along with re-enactments of medieval life during La Notte nell’Ilex.

Food Festivals

Pasta Shapes and Dishes


Text © Dana Facaros & Michael Pauls

Image by Tom Condor