Directions for use
Tagliolini with rosemary from Langa are a classic of egg pasta only that in this version they are flavored with a little rosemary to give it an innovative touch. They are excellent served in a gourmet version with a rabbit sauce of Taggiasca olives and green apple, you will be amazed by the goodness of this recipe.
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, everything leaves the pasta its roughness that in the dishes captures all the seasoning making every bite a gourmet experience without equal.
Durum wheat semolina, soft wheat flour type “00”, eggs, dried Langa Rosemary 1.5%
Average nutritional values per 100g of product
- Energy value 294 kcal
- Fat 3,7 g of which saturated 1,2 g
- Carbohydrates 57 g
- Protein 11 g
- Salt 0,06 g