Italian egg pasta

Short Description

Italian Egg PastaDURUM WHEAT SEMOLINA, NEWLY LAID EGGS (PASTEURIZED) 28. 27%.Originating in Emilia Romagna, Taglierini has a delicate, light consistency prepared with rolled out dough, then drawn according to the Bolognese tradition. Narrow strips of natural egg dough, drawn on bronze, with a flat cross section. Packed in pasta nests. The ancient recipe of Emilia Romagna recommends a dressing of only butter and parmesan cheese, a simple, delicate dressing that can enhance the flavour of the pasta and the dough re-created according to the traditional method of the city of Bologna.

Long Description