This pasta is made with a mix of durum wheat flour and corn meal obtained from a local type of corn which has been grown in Piedmont since the beginning of the 20th century. This corn is characterised by a very slender corncob and dark red kernels and has a characteristic flavour. This pasta is pushed through a bronze drawplate and dried out with the traditional method (slowly and at a low temperature). The result is a fantastic pasta with a unique taste.
Italian durum wheat flour (contains gluten), eggs (20%), “ottofile” corn meal 4%.
- To surprise your friends with an authentic Italian pasta dish, cook your pasta in boiling salty water for 6 minutes. Thanks to their very thin shape it is possible to cook the tajarin directly in the hot ragout sauce, or you can cook them in water and then season them with melted butter.
- Place of manufacturing
- Antignano (AT)
- Store at room temperature away from direct sunlight. After opening the package, consume within a few days.
- Selected by the chef
- Scheda tecnica - (536.51k)
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