Egg tagliatelle, a typical dish from Southern Piedmont, is enriched with the addition of salmon or sage to add a special touch to your starters.
Dressed simply with oil, or a light sauce to enhance the aroma, a delicate and unmistakable flavour comes through for a thoroughly enjoyable experience.

       Cooking recommendations:

Salmon Egg Tagliatelle
Cook the pasta in about 4 litres of boiling water. Add salt and stir gently from time to time. Season the pasta with oil, or tomato sauce with clams or fisherman’s sauce.

Sage Egg Tagliatelle
Cook the pasta in about 4 litres of boiling water. Add salt and stir gently from time to time. Season the pasta with oil and Parmesan, or walnut cream.

Available in the following size: 250 gr.  700 gr.  5 Kg.