And our tagliatelle and egg tagliolini date back to an ancient tradition of our land with its typical intense yellow color, this egg pasta is the jewel in the crown of the Langhe tradition. Using historic machinery and recipes from the past, a sheet is created that is then folded, cut and dried at low temperatures for about 24 hours in order to maintain the flavors of each ingredient. In addition, cooking times are also optimal. 5/8 minutes are more than enough to obtain the pasta “al dente”. F/18*250 The porosity of this pasta is at its best with our sauces and sauces, such as the old sauce, the porcini mushroom sauce, our game ragù. This pasta creates a pure symphony of flavors when it meets our truffle and our truffle creams. Try it is to believe it.