Our tagliatelle and rustic tagliolini, as well as our grandmother's farfalle, date back to an ancient tradition of our land with its typical intense yellow color. This egg pasta is the flagship of the Langhe tradition. We use exclusively high-quality raw materials, such as free-range egg yolks and flour from our farmers. In particular, this pasta comes from the dough that is subsequently cut. This particular production, the consequent pasteurization, and the slow drying at a low temperature allow us to obtain a unique product that the restaurateur can serve as fresh pasta since the product maintains the consistency and typical color of homemade pasta. Moreover, the cooking times are also optimal; 4/5 minutes are more than enough to achieve "al dente" pasta.