Marco Giacosa, Maltagliati a Mano, 250g
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 that are perfect tossed with a bit of ragù.
|Country of Origin||Italy|
Located in Alba, in the Piedmont region of northern Italy, Marco Giacosa is a master of egg pasta. His delicate pastas are made by hand using locally sourced ingredients including stone ground wheat flour and fresh eggs.