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Tagliatelle Egg Pasta 8.8oz

Tagliatelle Egg Pasta 8.8oz

Antignano

Availability: In stock

Limited to 10000 items per customer while supplies last.
OR
The Tagliatelle Egg Pasta from Antignano are a flat, long pasta, made with Italian durum wheat semolina from Mulino Marino and fresh eggs from selected farms. The Tagliatelle are bronze extruded, which gives the artisanal pasta a rough texture that better absorbs the sauce, and are dried at low temperature for a better al dente bite.

Enjoy these long strands with a classic ragù di carne, or meat ragù, as they do in Piemonte!

Directions: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.

Cooking time: 6-7 minutes.

The Antignano project was started in 2000 in Antignano, a small town close to Asti, in the Piemonte region, thanks to the support of the Slow Food members and the citizens of the town. The aim of the company was to promote the territory through the production of high-quality foods made by local artisans and farmers. Today, Antignano continues to produce high-quality egg dry pasta following local traditions and using ingredients of the territory.

Sku 500347
Producer Antignano
State/Province Piemonte