Marco Giacosa, Maltagliati a Mano - 250g

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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 Manufacture
Italy
City or Village
Alba
Country of Origin
Italy
Pasta Shape
Specialty
Product Region
Piedmont
Type of Pasta
Egg Pasta

Marco Giacosa

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Description

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.

More Information

Country of Manufacture
Italy
City or Village
Alba
Country of Origin
Italy
Pasta Shape
Specialty
Product Region
Piedmont
Type of Pasta
Egg Pasta

Marco Giacosa

No reviews yet.

Click the button below and be the first to review Marco Giacosa, Maltagliati a Mano - 250g