Marco Giacosa, Tajarin Egg Pasta, 250g

Marco Giacosa, Tajarin Egg Pasta - 250g

$9.95
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Description

The recipe for this traditional Langhe pasta calls for 36 eggs for each kilo of Tipo 00 flour. The pasta is delicate and rich and must be handled carefully. It takes exceptional skill to cut the pasta into the thin golden strands that are formed into little nests before being dried for 14 - 16 hours.

We've had this pasta for many years on our trips to the Bra cheese festival and we are very happy to offer it to our customers. This pasta calls out for butter and Parmigiano-Reggiano. If you want to add some greater complexity, try it with a shaving of truffle or with some sauteed Chanterelles.

Recipe: Summer Vegetable Tajarin

More Information
Country of Origin
Italy
Region
Alba, Piedmont
About The Producer

Marco Giacosa

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Description

The recipe for this traditional Langhe pasta calls for 36 eggs for each kilo of Tipo 00 flour. The pasta is delicate and rich and must be handled carefully. It takes exceptional skill to cut the pasta into the thin golden strands that are formed into little nests before being dried for 14 - 16 hours.

We've had this pasta for many years on our trips to the Bra cheese festival and we are very happy to offer it to our customers. This pasta calls out for butter and Parmigiano-Reggiano. If you want to add some greater complexity, try it with a shaving of truffle or with some sauteed Chanterelles.

Recipe: Summer Vegetable Tajarin

More Information

Country of Origin
Italy
Region
Alba, Piedmont

Marco Giacosa

No reviews yet.

Click the button below and be the first to review Marco Giacosa, Tajarin Egg Pasta - 250g