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This egg pasta is produced through a true artisan process: bronze extruded, cut using knives and hand laid down on wooden frames. Excellent when combined with melted butter and some leaves of fresh sage. Is a versatile pasta good with Tartuflanghe’s truffle “Bouquet” butter, ragout sauces, mushroom sauces and “Oro in Cucina” extra virgin olive oil with truffle.
Tagliolini egg pasta is the ideal first course, simple and elegant.
Chef’s tip: bring 2 liters of water to boil adding the salt. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan Cheese and serve immediately.
Ingredients: durum wheat semolina, eggs 20%, egg yolk. It may contain traces of soy.
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