Introducing Marco Giacosa's different take on the traditional egg Italian pasta. Using cuttlefish ink, dried rosemary and marjoram from Piedmont, these tagliatelle can add something truly special to any recipe.
HOW TO USE IT
Great with a quick asparagus and prawn sauce, but they suit really well any recipe where you only need to add flavours. We particularly love simple boiled potatoes, and some great extra virgin olive oil.
WHY WE LOVE IT
Like any other Marco Giacosa product, you can taste the authenticity, the love and care they put in everything they do. These tagliatelle are fun and entertaining, and definitely something unexpected. Nevertheless, incredible!
To be confirmed. Meanwhile, please refer to the box for the list of allergens.
Located in Neive, near Alba in the Piedmont region of northern Italy, Marco Giacosa is considered an egg pasta master. Handmade and cut, and only using locally sourced ingredients including stone ground wheat flour and fresh eggs.