雞蛋麵是在 Tartuflanghe 的意大利麵工廠手工生產的。 經過緩慢的乾燥過程後，手工匹配和包裝。 他們的麵食經過青銅擠壓、捲製和刀切：所有這些步驟都保證了烹飪過程中特別有彈性的稠度和出色的保持力。
主廚建議：與融化的黃油和一些新鮮鼠尾草葉一起炒，或與 Tartuflanghe 調味品結合使用時效果極佳：“Bouquet”黃油配松露、牛肝菌蘑菇醬、牛肝菌蘑菇和松露奶油、 「Oro in cucina」特級初榨橄欖油佐白松露。 烹調時間：3/4 分鐘。 搭配新鮮松露的理想第一道菜。
成分：硬質小麥粗麵粉、新鮮巴氏殺菌雞蛋 20%、蛋黃 4%。 可能含有大豆和芥末。
小麥種植國：意大利
製麵國：意大利
The egg noodles are produced in Tartuflanghe’s pasta factory by hand. Matched and packaged by hand, after a slow drying process. Our pasta is bronze-extruded, rolled and knife-cut: all these steps guarantee a particularly elastic consistency and excellent hold during cooking.
Chef’s advice: excellent when sautéed with melted butter and a few fresh sage leaves, or combined with Tartuflanghe condiments: “Bouquet” butter with truffle, Porcini Mushroom Sauce, Porcini Mushroom and Truffle Cream, “Oro in cucina” extra virgin olive oil with white truffle. Cooking time: 3/4 minutes. The ideal first course to accompany fresh truffles.
Ingredients: Durum wheat semolina, fresh pasteurised EGGS 20%, egg yolk 4%. MAY CONTAIN SOYBEAN and SENAPE.
Country of wheat cultivation: Italy
Country of milling: Italy
Reviews
There are no reviews yet.