Product information "Tagliatelle all'uovo in matassine n. 13 - 250 gr."
The good durum wheat semolina and the eggs of hens raised outdoors slowly bind in the gramola to create the dough, which first passes through the circular bronze die where it becomes puff pastry, and then is rolled and cut in the historic Matassatrice Cocco of 1930. The pasta thus produced has, today, the taste of homemade pasta of the past.
Ingredients: semolina from durum wheat and fresh eggs from class A of free-range chickens. Allergens: durum wheat and eggs.
"Tagliatelle all'uovo in matassine n. 13 - 250 gr."
The ancient "Mastri" pasta makers claimed that the ingredients for a good pasta were four: wheat, water, air, and processing. The excellent organoleptic characteristics of the water of the Verde River fed exclusively by natural springs, and the particularly dry and ventilated climate, which allows a perfect drying of the pasta, are the two ingredients that nature has given to Fara S. Martino and that makes the pasta produced here unique. Even today the ancient and precious machines are followed by the careful and scrupulous control of Cav. Giuseppe Cocco. It is his irreplaceable experience to accompany all the processing phases so that all the protein and nutritional qualities of the meal remain intact, along with the taste.
