Tagliolini all`uovo, egg ribbon noodles, 1 mm, rustichella
Rustichella is also famous for her pasta alluovo ?, for which six instead of the usual four eggs per kilo are used. By hand, they are placed in nests. Cooking time 4 to 7 minutes. The tagliolini are 1 mm wide. They bind a lot of liquid, so they are good for thin sauces. Simple variations: season with aromatic oil, herbs and Parmigiano or with caciocavallo and black pepper.
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(Price / unit) | (fertility)
Availability | date of minimum durability
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