The egg tagliolini are produced in our pasta factory with an artisanal method, skeined and packaged by hand. Our pasta is extruded through bronze, laminated and cut with a knife: all these steps guarantee a particularly elastic consistency and excellent stability during cooking.
Highly recommended: bring 5 quarts (approx. 2 liters) of water to a boil, adding the salt. Add the pasta and cook for 4 to 5 minutes until "al dente" or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about 1 minute. Add grated Parmesan cheese. Serve immediately.
Excellent if sautéed with melted butter and a few fresh sage leaves, or if combined with Tartuflanghe condiments: "Bouquet" butter with truffle, Cream of Porcini Mushrooms and Truffle, "Oro in cucina" extra virgin olive oil with white truffle.
