Extra Taglioloni

DESCRIPTION

The “30-yolk tagliolino” is a true cornerstone of Langhe and Piedmontese cuisine. Made using only fresh egg yolks in the dough (around 30 yolks per kg of flour), which give the pasta an intense flavour, an unparalleled crispness and a vibrant colour.

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.

500 gr,
2 kg.

Type 00 soft wheat flour, fresh egg yolks, water.