Description
Tagliatelle is a classic cut of Italian egg pasta. This version is made with a pasta dough made with organic spelt flour, giving it a pleasant nuttiness. Thinner than pappardelle, these noodles are perfect for sautéed mushrooms with a touch of cream and a healthy grating of Parmigiano-Reggiano.
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.
INGREDIENTS: Organic spelt flour 70% (white spelt 58%, whole grain spelt 12%), eggs
More Information
- Country of Origin
- Italy
- Region
- Piedmont
Marco Giacosa
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