Tagliolini all’uovo

These egg noodles are made from a blend of stone-ground soft wheat flour and durum semolina, resulting in a balanced dough, good cooking consistency, and full natural flavor. They are crafted with fresh eggs, bronze-drawn, and slowly dried at low temperature, offering a rough, porous surface ideal for delicate sauces.

• The description claims the pasta can best highlight the flavors of the dish.