This pasta is extremely versatile, but traditionally it is eaten with butter, Parmesan and white truffles, or with the local red sauce made with beef sausage and tomatoes.
Wheat flour, eggs, durum wheat semolina.
Store in a dry, cool place.
The trademark of the Langhe region in Pedemont, this thin pasta is expertly crafted by master Marco Giacosa and cut by hand.
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