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Caponi Egg Tagliatelle - 250 g. SolexThe Caponi pasta factory was founded in Tuscany 1953. Headed by two brothers, Andrea e Alessandro Tagliagambre, Caponi only uses durum wheat flour, because of its high protein content, and fresh eggs, split by hand. They take special precautions during the drying phase, allowing the pasta 70 80 hours of drying time at room temperature.
Weight: 5lb bag per order
Very easy to make
The outside (flat part) of the abalone foot should be placed against the flat surface first
a technique designed to preserve freshness and quality
Favored by chefs for preserving the appearance of light broths
A deliciously brilliant idea that turned a simple product of nature into an icon of taste and style
Unlike dark soy sauces
Perfect for drizzling over salads
buttery texture
and fresh eggs
They’re equally great torn into soups
Produced by Matiz España in Navarra
US$ 24750.00
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