Grandma's Egg Butterflies

Our tagliatelle and our rustic tagliolini, as well as our grandmother's farfalle, date back to an ancient tradition of our land with its typical intense yellow colour, this egg pasta is the flagship of the Langhe tradition. 

We only use high quality raw materials, such as free-range egg yolks and flour from our farmers. In particular, this pasta derives from the puff pastry which is subsequently cut. This particular production, the consequent pasteurization and the slow drying at a low temperature above allows to obtain a unique product that the restaurateur can serve as fresh pasta as the product maintains the consistency and the typical color of homemade pasta. 

Furthermore, the cooking times are also optimal: 4/5 minutes are more than enough to obtain "al dente" pasta. F/12*500