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Mark: Cipriani
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Italian pasta Tagliolini bianchi al huevo Cipriani.
Its manufacturing process is unique, in addition to using only durum wheat and fresh eggs of the highest quality, the dough goes through a leaf machine, designed by Arrigo Cipriani, which allows the pasta dough to be worked more than 30 times, simulating the manual work of a rolling pin, to obtain an extremely elastic dough only 0.6 mm thick. This means that only 250 g of the product can be used to serve 5 portions.
Mark: Cipriani
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Italian pasta Tagliolini bianchi al huevo Cipriani.
Its manufacturing process is unique, in addition to using only durum wheat and fresh eggs of the highest quality, the dough goes through a leaf machine, designed by Arrigo Cipriani, which allows the pasta dough to be worked more than 30 times, simulating the manual work of a rolling pin, to obtain an extremely elastic dough only 0.6 mm thick. This means that only 250 g of the product can be used to serve 5 portions.
