La Pasta di Aldo Tagliatelle egg pasta is the symbol of quality egg pasta par excellence. An enduring format that lends itself to any need, thanks to its thickness and width (4 mm). Enjoyed by all for its extreme versatility, it can be prepared with any sauce and will never fail to delight the taste buds! As tradition dictates, it is great with bolognese sauce, but arguably even better when accompanied by a simple drizzle of olive oil, to bring out the joy of egg pasta.
• 4mm Tagliatelle egg pasta
• 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
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.
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
Our La Pasta di Aldo Farrini is identical to Farrine in flavor, but has a different width. Thinner, at just 2mm, it allows for a quick and delicious meal. Made from fine spelt flour, it is a veritable feast for the eyes and the palate. Spelt is well-known for its numerous health benefits, and spelt pasta is as smooth and creamy...
La Pasta di Aldo Farrine egg pasta (4mm) is our version of Tagliatelle, but using fine spelt flour. Spelt is well-known for its numerous health benefits, and spelt pasta is as smooth and creamy as our white pastas. Its extreme digestibility and high nutritional values makes Farrine a complete and inviting dish, without the need to add particularly sophisticated seasonings. To...
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