TAGLIATELLE
Put your hand up if you don’t like tagliatelle! A typical egg pasta from central and northern Italy, especially Emilia Romagna. Made from a combination of durum wheat, semolina and egg, the tasty and rustic puff pastry is perfect for their long, hefty, flat shape.
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COOKING TIME
4 mins -
LENGTH
200 mm -
DIAMETER
5 x 1,1 mm
TAGLIOLINI
Tagliolini (ot taglierini) are a type of egg pasta from Piedmont and Molise. They are long, thin and flat with a golden yellow colour. Egg tagliolini, prepared following the old Langhe recipe, are ideal for a Sunday dish with family and friends.
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COOKING TIME
4 mins -
LENGTH
200 mm -
DIAMETER
2,1 mm
PAPPARDELLE
Created in Maremma, this artisanal egg pasta is long and flat and is similar to tagliatelle. In Tuscany they are traditionally accompanied by rich, game-based sauces, mushrooms or hare. Who are we to break from tradition?
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COOKING TIME
mins -
LENGTH
mm -
DIAMETER
mm
TAGLIOLINI AL BAROLO
Pasta Granò‘s tagliolini in Barolo are the icing on the cake. We’ve added Barolo DOCG wine to the goodness of the artisanal egg pasta for a touch of colour and taste. They represent the true culinary spirit of the Langhe and Roero areas. Let’s skip the false modesty, they’re perfect!
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COOKING TIME
4 mins -
LENGTH
200 mm -
DIAMETER
2,1 x 1,1 mm
- info@pastagrano.it
- +39 0172 191 2716
- Strada San Grato di Collarea, 3 12038 Savigliano, CN Italy
