The classic form of Italian egg pasta
Packaging: 250 gr.
Cooking time: 2 minutes
Drawing: Gold die
Eggs: whole fresh from only free-range hens
Flour: hard grain wheat from Italian production
Expiration: 24 months
Dried pasta: 12.50 % humidity at production
Dimensions: length 35 cm, width 1 mm, thickness 0.7 mm
Packaging: 10 boxes per master carton.
Ingredients: hard grain flour,whole fresh eggs 35%.
Tagliatelle is one of the most famous types of pasta in Italian cuisine.
CHEF: Simone Sacchi
Restaurant Villa Aniana
Prepare and wash the parsely, chop and set aside.
Clean the mushrooms slice the caps and chop the stems.
Pour the oil into a deep pan large enough to hold the pasta, add a peeled and flattened garlic clove. Heat a few minutes before adding the mushrooms. Sautè the mushrooms on medium high heat for a few minutes, add salt and reduce heat and cook 10 minutes more adding water if necessary.
Mix the cooked Tagliatelle in the pan with the mushrooms then add the chopped parsely pepper and shaved Parmesan cheese.