Tagliatelle 'Paglia e Fieno' with oyster mushrooms and Parmigiano-Reggiano fondue (V)
Vegetarian recipe.
Egg pasta rolled out as long as tagliatelle, from two different colors.
Tagliatelle ‘paglia e fieno’, translated in straw and hay, inspired by the yellow of the dry grass and the green of the new one.
We offer them with stewed oyster mushrooms and a delicate Parmigiano-Reggiano fondue.
They are typical of Emilia-Romagna.
Vegetarian recipe.
Egg pasta rolled out as long as tagliatelle, from two different colors.
Tagliatelle ‘paglia e fieno’, translated in straw and hay, inspired by the yellow of the dry grass and the green of the new one.
We offer them with stewed oyster mushrooms and a delicate Parmigiano-Reggiano fondue.
They are typical of Emilia-Romagna.
Vegetarian recipe.
Egg pasta rolled out as long as tagliatelle, from two different colors.
Tagliatelle ‘paglia e fieno’, translated in straw and hay, inspired by the yellow of the dry grass and the green of the new one.
We offer them with stewed oyster mushrooms and a delicate Parmigiano-Reggiano fondue.
They are typical of Emilia-Romagna.
2 portions per box (weight varies depending on type of pasta, filling, seasoning, etc.)
Ingredients
For the dough: wheat flour, fresh eggs, spinach, olive oil.
For the seasoning: mushrooms, milk, butter, flour, garlic, Parmigiano-Reggiano.
ALLERGENS: EGG, WHEAT, MILK