Morelli Tagliolini all'Uovo is an artisanal Italian pasta made according to an authentic Tuscan recipe. This fine ribbon pasta is made with 14.52% egg, resulting in a rich flavor, a beautiful golden yellow color, and a soft, refined texture. Thanks to its elegant shape and delicate texture, tagliolini is ideal for light to creamy sauces that cling beautifully to the pasta.

Morelli pasta distinguishes itself through its traditional production method. The germ of the grain kernel is ground together with the flour. This germ naturally contains vitamins and proteins and is removed by many other pasta producers. The pasta is then processed by hand and subsequently slowly dried for 36 hours at a low temperature of 45 to 50 °C. This meticulous process gives the pasta its authentic taste, firm bite, and high quality.

Morelli Tagliolini all'Uovo is particularly suitable as a base for a refined pasta dish with asparagus, ham, and cream. This egg pasta also comes into its own perfectly with truffle, mushrooms, salmon, or a simple sauce of butter and sage.

Recipe inspiration:

Tagliolini with asparagus, ham and cream
Briefly fry the ham pieces, add the cream and al dente asparagus, and mix with the cooked tagliolini. Finish with Parmesan cheese and black pepper.

Tagliolini with truffle and butter
Melt butter in a pan, add the cooked pasta, and finish with truffle oil, Parmesan cheese, and optionally fresh truffle.

Tagliolini with mushrooms
Sauté mixed mushrooms with garlic and olive oil, add a little cream, and mix with the egg pasta for a rich and autumnal dish.

Ingredients: durum WHEAT semolina, EGGS (14.52%), water, wheat germ (2.90%).
May contain traces of fish, molluscs, mustard, and soy.

Contents: 250 g