EGG TAGLIOLINI
Our gastronomical egg tagliolini come from an ancient tradition of our land: this egg pasta is a flagship of the Langa tradition, with its typical intense yellow colour. With historical machinery and recipes of the past, Its creation starts from the production of a dough, which thanks to a particular and refined processing that does not overheat the product, manages to keep the original organoleptic properties of the raw materials. The dough, calibrated at the right thickness to be folded and cut according to the format, is supplied laid on special frames to pass to the last phase of slow drying at low temperature for about 24 hours. Moreover, even the cooking times are optimal: 5/8 minutes are enough in order to obtain the typical Italian pasta “al dente”. The porosity of pasta does its best with our several sauces, for example old-fashioned pasta sauce, boletus mushrooms sauce, deer sauce, wild boar sauce. They are a pure symphony with our slices of truffle or our truffle creams. Trying is believing.
(cartons: 18 boxes of 250g - 12 boxes of 500g)

TRICOLORED EGG FRASTAGLIATE
Our tricolored frastagliate are a traditional dish, as a wise and balanced mix of vegetables is added to our fresh egg pasta, which gives them the three typical colors. They are undoubtedly a fresh and genuine traditional dish to be enhanced with the addition of tomato and basil sauce with a sprinkling of Parmesan cheese.
(cartons: 18 boxes of 250g - 12 boxes of 500g)

EGG FRASTAGLIATE
Our egg frastagliate are a typical dish of our tradition because spinach, important element of our classic cuisine, are added to our egg pasta. They are certainly a genuine traditional first dish to be tasted with tomato and basil sauce or with our pepper pasta sauce.
(cartons: 18 boxes of 250g - 12 boxes of 500g)