Tagliolini Egg Pasta
Out of stock
Codice
3209
Size 500 g
HK$185.00
Handmade tagliolini pasta, packaged by hand after slow drying. Truffle tagliolini are bronze extruded, rolled and knife-cut: all these steps give a particularly elastic texture and excellent cooking.
Tagliolini are a popular type of pasta in Italian cuisine, characterized by a thin and elongated shape. This pasta belongs to the "tagliatelle" family, but is distinguished by being narrower and thinner. Tagliolini, typically made with a dough of eggs and flour, are between 2 and 3 millimeters thick, making them particularly delicate in both texture and flavor.
Chef's Advice
Boil the tagliolini in two liters of salted, boiling water for about 4-5 minutes. Drain al dente and toss in a pan with a knob of melted butter or olive oil. Serve the pasta steaming hot, sprinkled with grated Parmigiano Reggiano cheese.
Typology
Tagliolini Egg Pasta
Provenienza
Alba ITALIA
Packaging
500 g
Domenica Bertolusso and Beppe Montanaro, founders of the company, started Tartuflanghe in 1980. The company has for years boasted the title "Eccellenza Artigiana," issued by the Piedmont Region in recognition of its 30 years of experience in the world of quality gastronomic craftsmanship.
Ingredients: durum wheat semolina, fresh pasteurized EGGS 20%, egg yolk 4%.
May contain traces of SOY.
Country of wheat cultivation: Italy
Country of milling: Italy
Mode of storage: store in a cool, dry place
Method of use: Serving size for 8 people. Cooking time 3/4 minutes. Boil noodles in two quarts of salted, boiling water for about 3-4 minutes. Drain al dente and toss in a pan with a knob of melted butter, olive oil or a sauce to taste. Serve pasta steaming hot, sprinkled with grated Parmesan cheese.
Average nutritional values per 100g: energy 1624 kJ/ 384 kcal, fat 4.2g, of which saturated fatty acids 1.2g, carbohydrates 70g, of which sugars 0.5g, protein 15g, salt 0.08g.
Business name and address: Tartuflanghe, Località catena Rossa 7 12040 Piobesi d'Alba (CN) Italy
Ingredients that contain allergens are highlighted in BOLD
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