Tagliolini with spinach

DESCRIPTION

This colourful version of “tajarin” is a delight to both the palate and the eye: the spinach adds extra flavour and makes the dish look stunning on the plate.

To be eaten after cooking. Remove the desired amount of product from the packet. Once you have added 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 minutes.

2 kg

 

Durum wheat semolina, fresh eggs, water, dried spinach.