pastificio
FRACARO
A supreme classic: tagliolini and truffle. Grate it in thin strips at the table directly over the dish flavoured with butter and parmesan. It’s also excellent with grape tomatoes, strips of grilled aubergines, black olives and ewe’s milk cheese.
FRESH EGG-PASTA
TAGLIOLINI
INGREDIENTS
Italian plain white type “00” soft WHEAT flour, durum WHEAT semolina, EGGS (20%), water.
STORAGE
Refrigerate at +4°C. Once opened, use the product within 2/3 days. The pasta can be kept in the freezer at -20°C for up to 3 months.
COOKING
Cook in boiling salted water for approx. 4/6 minutes.
WEIGHT
500 G.