Pasta d'Alba ECO Pasta tagliatelle from durum wheat and eggs

Organic tagliatelle pasta made from durum wheat and eggs are long and flat, similar to ribbons, ideal for rich sauces such as bolognese or alfredo. Due to their wide surface, tagliatelle absorb sauces well, offering a perfect balance between pasta and sauce in each serving.

Durum wheat is a type of wheat rich in protein, used to make superior quality pasta. Proteins are essential for the growth and repair of tissues, the proper functioning of the immune system and the production of enzymes and hormones. Durum wheat pasta also has a lower glycemic index compared to other types of pasta. This helps keep blood sugar levels stable, which is beneficial for people with diabetes or for those who want to control their weight. Durum wheat is an important source of dietary fiber, thus helping to prevent constipation and maintain regular bowel movements.

Rich in high-quality protein, eggs contain all nine essential amino acids, making them a complete source of protein.

The essence of Pasta d'Alba lies in the superior quality of the ingredients used. Freshly milled flour with the help of a stone mill comes from certified organic farming. In the Mainardi family workshop, tagliatelle and tagliolini are made by hand, exactly as tradition dictates. Short pasta is drawn through bronze dies to obtain that specific surface roughness of artisan products, ideal for collecting and retaining the sauce. The pasta is then dried slowly and at low temperatures, for at least twenty hours. Thus, it retains its nutrients, organoleptic properties and a perfect taste.

The pasta is boiled for about 4-6 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.

Store in a dry and cool place, away from sunlight The pasta is boiled for about 4-6 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.