Pink tagliolini ‘la vie en rose’ (V)
Egg pasta rolled out as long as tagliatelle, but decidedly thinner.
The dough is made with eggs and roasted beetroot, which gives it a sensual pink color.
We offer them with a gorgonzola sauce and walnuts (vegan on request).
In their classical version, made only with egg yolks, they are typical of Piedmont and mainly of the Langhe, the area famous for the gorgeous white truffle and Barolo.
Egg pasta rolled out as long as tagliatelle, but decidedly thinner.
The dough is made with eggs and roasted beetroot, which gives it a sensual pink color.
We offer them with a gorgonzola sauce and walnuts (vegan on request).
In their classical version, made only with egg yolks, they are typical of Piedmont and mainly of the Langhe, the area famous for the gorgeous white truffle and Barolo.
Egg pasta rolled out as long as tagliatelle, but decidedly thinner.
The dough is made with eggs and roasted beetroot, which gives it a sensual pink color.
We offer them with a gorgonzola sauce and walnuts (vegan on request).
In their classical version, made only with egg yolks, they are typical of Piedmont and mainly of the Langhe, the area famous for the gorgeous white truffle and Barolo.
2 portions per box (weight varies depending on type of pasta, filling, seasoning, etc.)
Ingredients
For the dough: wheat flour, fresh eggs, beetroot, olive oil.
For the seasoning: Gorgonzola, butter, milk, walnuts.
ALLERGENS: CELERY, EGG, WHEAT, MILK, WALNUTS