Description
Marco Giacosa comes to us from the Piedmont region of Northern Italy.
After making cuts of pasta such as tagliatelle and pappardelle from large sheets of egg-rich dough, there are many small pieces that remain. Traditionally, these bits are cut into pieces of odd lengths and cooked up for the producer's family. We get fat, clear bags of these delicate strips of pasta flavored with fresh basil leaves.
More Information
- Country of Origin
- Italy
- Region
- Piedmont
Marco Giacosa
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