Tagliolini with salmon, thin ribbon pasta with salmon and wheat germ, Lorenzo il Magnifico
Made from durum wheat semolina with wheat germ, egg, and 1.85% smoked salmon. At 7 mm, it`s a slightly wider version of the classic shape. Cook in boiling water for 14 minutes. The dough is then rolled out thinly and dried at a low temperature for 36 hours. Serve with fish fillets, crab, shrimp, or a cream and salmon sauce.
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Additional information about the product