Tagliatelle 'Paglia e Fieno' with oyster mushrooms and Parmigiano-Reggiano fondue (V)

£14.00

Sold Out

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