Fresh pasta
The egg pasta of Meriggio is made as it once was.
A small artisan workshop that carefully uses 0 km ingredients.
The processing cycle is almost entirely done by hand and at an ambient temperature with a drying period of about 80 hours keeping the flavor intact without altering the raw materials with which it was made.
Tagliatelle all’uovo
250g
Cook: 2-3 minuti
Seasoning: egg tagliatelle are indicated with any seasoning, both meat and vegetarian.
Pappardelle all’uovo
250g
Cook: 4-5 minuti
Seasoning: Egg pappardelle are very suitable with meat sauces, beef, rabbit and game such as hare, pheasant, wild boar.
Maltagliati all’uovo
250g
Cook: 2-3 minuti
Seasoning: egg maltagliati are very suitable with a good sauce
Tagliolini all’uovo
250g
Cook: 2-3 minuti
Seasoning: egg noodles are very suitable with meat, beef, rabbit and game sauces such as hare, pheasant, wild boar.
