Egg Taglioloni
DESCRIPTION
High-quality flour and semolina from Italian grains, and fresh free-range eggs are the secret behind this product. The thin pasta sheet, the narrow cut and the unmistakable flavour make the “tajarin” (as it is known in Piedmont) a product loved by all.
COOKING TIME
To be eaten after cooking. Remove the desired amount of product from the packet. After adding the product to boiling salted water (to taste; approximately 1 litre of water for every 100 grams of product), stir with a spoon and wait for the water to return to the boil. From this point, cook for approximately 2–3 minutes.
PACKAGING
500 gr,
2 kg.
INGREDIENTS
Surum wheat semolina, type 00 soft wheat flour, fresh eggs, water.