The egg tagliatelle is a typical pasta of the North of Italy. This pasta is typically Piedmontese when it is produced using the eight rows corn of Antignano. It is characterized by a more tapered cob with eight rows of brownish red grains. This corn was called “melia du re” (Piedmontese dialect: the corn of the king), appellation that perfectly fits its typicality.
Durum wheat semolina flour, eggs 27%, Antignano eight rows corn flour 8%. It may contain traces of nuts, milk and dairy products.