Allemandi Tagliolini cage-free egg pasta

Fill a full large pasta pot with water, bring to boil and add about a tablespoon of salt. Add the pasta and let cook for about 5-6 minutes, stirring from time to time to open the nests. Drain and season with your favorite sauce.

Chefs's recommendation: to enjoy our tagliolini at their best, serve with any meaty or vegetable ragu or simply with butter or olive oil, and Parmigiano cheese.

Ingredients: Italian durum wheat (contains gluten) semolina, Italian barn eggs. May contain soy. 

Maurizio Allemandi, grew up visiting his grandmothers trattoria - Vascello d’Oro (a trattoria that is still open in Carru today) where he learned that quality raw materials and the passion for quality food are the basis of Italian regional cuisine. After traveling the world as a chef Maurizio decided to return home and raise a family in the beautiful zone where he grew up. In 2005 he founded the Allemandi Pastificio. Using only local cage free eggs, durum wheat flour, and the same artisan techniques that he absorbed from his nonna, Maurizio has dedicated himself to making restaurant quality pastas for home cooks. He has always upgraded every aspect of his production-- including using solar-powered drying and modern equipment--but the spirit of his pasta remains grounded in Piemonte tradition.

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