Directions for use
This tagliatelle is composed of classic definition ingredients such as cuttlefish ink. The real innovation lies in being able to harmonize the squid ink with the aromas used in the basic condiment such as rosemary and marjoram and insert them into the pasta all together making this pasta formidable. In a recipe with tips of green asparagus and shrimps, seasoned with a high quality extra virgin olive oil for a simple but explosive dish on the palate.
Marco Giacosa’s pasta factory is located in a small village in the province of Cuneo nestled in the hills of the Piedmontese Langhe where he decided to keep alive and make known to everyone the tradition of egg pasta. The pasta produced by Marco Giacosa has its basic characteristic in the choice of only Italian raw materials and km0 such as eggs and flour are bought from companies around the pasta factory. The processing is the basis of the high quality of its product where through cold rolling, the dough produced is then cut strictly by hand as per tradition. All this leaves the pasta its roughness that in the dishes captures all the seasoning making every bite a gourmet experience without equal.
Durum wheat semolina, eggs 30%, soft wheat flour type “00”, eggs, cuttlefish ink 2%, Langa rosemary 1%, marjoram 0.5%
Average nutritional values per 100g of product
- Energy value 299 kcal
- Fat 3,7 g of which saturated 1,2 g
- Carbohydrates 59 g
- Protein 11 g
- Salt 0,16 g