Marco Giacosa's Maltagliati - Egg Pasta
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€5.90
Tax included
Maltagliati by Marco Giacosa are a signature pasta format from the culinary tradition of the Langhe region.
Completely made in Italy, maltagliati are perfect for typical Romagnoli dishes with sausage or ragù sauce. The flours used are a blend of 00 flour and durum wheat semolina
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Ingredients:
- Soft wheat flour type "00"
- Durum wheat semolina
- Eggs 30%
Allergens: Mollusks, Eggs, Cereals containing gluten
Cooking time: 3 minutes.
FAR-0094
Data sheet
- Format
- Tempo di Cottura
Maltagliati by Marco Giacosa are a signature pasta format from the culinary tradition of the Langhe region.
Completely made in Italy, maltagliati are perfect for typical Romagnoli dishes with sausage or ragù sauce. The flours used are a blend of 00 flour and durum wheat semolina