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Egg Tagliatelle - Organic Pasta
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Egg Tagliatelle – Organic Pasta

5/5
Enjoy the real Tagliatelle, queens of the Emilian tradition.
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$6.90

Product Code: PAM050/1
EAN Code: EAN 8033275321602
Weight: 250 grams
About this Product

A large-scale production, with the same result of the home made pasta : thanks to the rolling method, it is able to process the raw materials cold without ever overheating the product, obtaining a sheet like give that by the slow work of the rolling pin. The result evokes the flavor of yesteryear : the taste, the elasticity, porosity and typical colors are preserved, indeed enhanced.

Ingredients

  • Organic durum wheat semolina
  • organic hen egg 20%.
  • ALLERGEN INFORMATION : Contains gluten and eggs. May contain traces of soy, mollusc, mustard.
“
  • Organic durum wheat semolina
  • organic hen egg 20%.
  • ALLERGEN INFORMATION : Contains gluten and eggs. May contain traces of soy, mollusc, mustard.

How to use

Tagliatelle are perfect with simple sauces, in order to better enjoy the fullness of taste and texture : from the classic sauce of fresh tomato and basil to more delicious combinations such as a sauce with porcini mushrooms or a truffle sauce. Excellet also with a good Genoese pesto

“

Tagliatelle are perfect with simple sauces, in order to better enjoy the fullness of taste and texture : from the classic sauce of fresh tomato and basil to more delicious combinations such as a sauce with porcini mushrooms or a truffle sauce. Excellet also with a good Genoese pesto

Recipe

Tagliatelle with Langherese Sauce

Ingredients

  • 200g of Egg tagliatelle
  • 20g of porcini mushrooms
  • _ carrot
  • _ celery
  • _ onion
  • 200g of chicken livers
  • 200g of sausage
  • 400 ml of tomato sauce
  • _ glass of wine
  • 2 leaves of laurel
  • Grated Grana Padano cheese
  • 30/35g of butter
  • Salt
“
  • 200g of Egg tagliatelle
  • 20g of porcini mushrooms
  • _ carrot
  • _ celery
  • _ onion
  • 200g of chicken livers
  • 200g of sausage
  • 400 ml of tomato sauce
  • _ glass of wine
  • 2 leaves of laurel
  • Grated Grana Padano cheese
  • 30/35g of butter
  • Salt

Guidelines

  • Leave the dried porcini mushrooms to soak for some minutes.
  • Add into a saucepan a knob of butter, the chicken livers and sautè them well.
  • Add another knob of butter, chopped onion, celery, carrot and laurel.
  • Fry for 4-5 minutes, browning the onion, then add chopped mushrooms and the peeled and crumbled sausage.
  • When the sausage is browned, add the chopped livers.
  • Continue to cook again for 4 minutes, stirring to mix the flavors, and then blend everything with half glass of wine.
  • Let all the wine evaporate.
  • The add the tomato sauce and season with salt. Cover and cook the sauce over low heat for at least 1 hour.
  • In the meantime, cook the Egg Pappardelle in salted water.
  • Drain them al dente and season with Langherese sauce.
  • Add a good sprinkling of grated Grana Padano cheese
“
  • Leave the dried porcini mushrooms to soak for some minutes.
  • Add into a saucepan a knob of butter, the chicken livers and sautè them well.
  • Add another knob of butter, chopped onion, celery, carrot and laurel.
  • Fry for 4-5 minutes, browning the onion, then add chopped mushrooms and the peeled and crumbled sausage.
  • When the sausage is browned, add the chopped livers.
  • Continue to cook again for 4 minutes, stirring to mix the flavors, and then blend everything with half glass of wine.
  • Let all the wine evaporate.
  • The add the tomato sauce and season with salt. Cover and cook the sauce over low heat for at least 1 hour.
  • In the meantime, cook the Egg Pappardelle in salted water.
  • Drain them al dente and season with Langherese sauce.
  • Add a good sprinkling of grated Grana Padano cheese

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