Matassine all`uovoTagliatelle 250 gr. Coco

The good durum wheat semolina and the eggs of hens raised outdoors slowly bind in the gramola to create the dough, which first passes through the circular bronze die where it becomes puff pastry, and then is rolled and cut in the historic Matassatrice Cocco of 1930. The pasta thus produced has, today, the taste of homemade pasta of the past. Ingredients: semolina from durum wheat and fresh eggs from class A of free-range chickens. Allergens: durum wheat and eggs.