La Pasta di Aldo Filini egg pasta or Tagliolini, as it is more commonly known is the younger brother of Tagliatelle: strands of thin egg pasta, just 2 mm thick, that are capable of enriching any dish without being too bold. Served in a broth or with a simple sauce, this pasta brightens up both the table and the palate. Ideal for those seeking a subtle shape but unwilling to sacrifice the right consistency of homemade egg pasta.

Product Characteristics
• 2mm Filini egg pasta
• 250g/8.83oz.
• Handmade Egg Pasta. Slowly Air-dried by the traditional method

Durum wheat semolina, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten

Cooking Characteristics
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat . When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and toss in a pan with the sauce to coat and let the pasta absorb the sauce.

Cooking Time
4/6 minutes

Nutritional Value
Kcal: 370 KJ: 1564
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
Protein: 16g
Salt: 0.16g