Tagliolini all’Uovo – Antico Borgo 250gr

Why laminated egg pasta?

Because it is a simple, home-style tradition that gives the pasta a full-bodied, tasty, light and digestible texture on the palate.

Because in each phase the temperature is low and controlled, thus allowing slow drying and the maintenance of the nutritional principles of durum wheat semolina which remain unchanged.

Because the eggs used for our dough come from hens raised on the ground, in a plot located on the border between Tuscany and Emilia Romagna.

Ingrediants:

– whole durum wheat semolina

– water

– 20% of eggs

Contains gluten

Cooking time: 5 minutes