Cav. Giuseppe Cocco Pasta A 09 TAGLIATELLE

This pasta is manufactured by mixing durum wheat semolina and fresh eggs. The manufacturing technique and machine date from early 20th century.; the cold mixing is a slow process ;the rolled pasta dough comes out of the round bronze die and is then laminated twice to achieve the requested thickness; the rolled dough is then cut and wound; 20 cm-long nest is created. Tagliatelle is a long, ribbon type pasta that is usually made fresh with a rough and porous texture, making it excellent for thick sauces .