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Tagliatelle all'uovo paglia e fieno n˚ 108
[250 gr]

€4,39











Product Information
According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurised, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The qualtiy of fresh and natural eggs is implicite and guaranteed by De Cecco. Tagliatelle paglia e fieno (tagliatelle straw and hay) belong to long pasta family, thay have a flat, or almost flat, section, they are 0,55 mm thick and 5,60 mm wide. They originate from the Northern Italian regions, in particular from Emilia where they are well established in the culinary and gastronomy tradition. An evidence of the Emilian origin of the Tagliatelle can be found in popolar sayings and in the Emilian's idiomatic phrases. An instance of the deep Emilian roots of Tagliatelle is in "The Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi: "Short short and long Tagliatelle, say the Bolognese, and well said too, because long bills frighten the poor husbands, and short tagliatelle vouch inexperience of the maker and served that way, they look like a leftover."

Recommended with
Tagliatelle are a rather versatile format which can be eaten with a wide range of ways and sauces. Excellent both as dried pasta dishes and pasta flans and absolutely perfect with fish and shellfish sauces, with butter and white sauces made of soft or melted cheeses with a touch of curry or saffron.

Cooking indications
3 minutes

Typical nutrition value per 100 gram
Energetic value 361 kcal/1527 kJ
Proteins 16,0 gram
Carbohydrates 64,7 gram
Fats 4,2 gram

This product was added to our catalog on Thursday 14 February, 2008.
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