INGREDIENTS: durum wheat semolina, EGGS 22%
May contain traces of FISH, MILK, MOLLUSCS and SOY.
Our gastronomical tagliolini come from an ancient tradition of our land: this egg pasta is a flagship of the Langa tradition, with its typical intense yellow colour. Made with high quality raw materials, such as yolks of barn eggs and flours from our farmers this pasta is pasteurized and slow dried at a low temperature over chains in order to keep the characteristics of consistency and colour. Moreover, even the cooking times are optimal: 4/5 minutes is enough in order to obtain the typical Italian pasta “al dente”. The porosity of pasta does its best with our several sauces, for example old-fashioned pasta sauce, boletus mushrooms sauce, deer sauce, wild boar sauce and exceptional with our truffle cream sauce.
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