The name Tagliatelle , egg pasta typical of northern Italy, comes from the verb to cut: They are obtained by stretching the dough and then cutting it, after having it rolled. These tagliatelle are made with 35% of fresh eggs and have the classic and distinctive deep yellow color.
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Suggestions: Excellent seasoned only with olive oil or butter with sage or with a good sauce.
Ingredients: Durum wheat flour, eggs 35%. and wheat flour containing gluten.
Allegeni: gluten. eggs
Best before: 36 months from date of manufacture.
Store in a cool, dry place away from heat and direct light.
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