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Tagliolini with egg rustichella d'Abruzzo


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Rustichella Tagliolini D'Abruzzo

Egg Tagliolini are a pasta format very often on Italian boards. The secret lies in the use of the egg that makes the pasta more porous, without losing, however, its delicacy.
After the phase of the dough, go to the drawing on bronze rollers.
Rustichella d'abruzzo for us it is one of the best Italian pastures.



Abruzzo, Pianella


Tagliolini with egg rustichella d'Abruzzo

Grain origin

100% Italian, Abruzzo




Durum wheat semolina, water and eggs full 31.7%

How to cook them

With porcini, rock, salmon, broth