Rustichella is famous for their "pasta all`uovo", for which six instead of the usual four eggs per kilo are used. They are placed in nests by hand.
The tagliolini are 1 mm wide. They bind a lot of liquid, so they are good for thin sauces.
Simple variations: season with aromatic oil, herbs and Parmigiano or with Caciocavallo and black pepper.
Cooking time 4 to 7 minutes.
Shelf Life / StorageStore in a cool, dry and dark place.
Ingredients*Durum wheat, whole egg 37,1%
Known Allergens:wheat, egg
1603 / 383
Antonio Viani Importe GmbH
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