EGG TAGLIOLINI - EGG TAGLIATELLE
Our gastronomical egg tagliatelle and 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. With historical machinery and recipes of the past, Its creation starts from the production of a dough, which thanks to a particular and refined processing that does not overheat the product, manages to keep the original organoleptic properties of the raw materials. The dough, calibrated at the right thickness to be folded and cut according to the format, is supplied laid on special frames to pass to the last phase of slow drying at low temperature for about 24 hours. Moreover, even the cooking times are optimal: 5/8 minutes are 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. They are a pure symphony with our slices of truffle or our truffle creams. Trying is believing.
(cartons: 18 items of 250g)