Account Cav Giuseppe Cocco Egg Tagliatelle ( Paglia e Fieno) no. 3 ( 250gr)
Manufacturer: Cav. Giuseppe Cocco (Italy)
Product Ref: 5500/7663945
This pasta is manufactured by mixing durum wheat semolina and fresh eggs. The manufacturing technique and machine date from early 20th-c.; the cold mixing is a slow process (45 minutes); the rolled pasta dough comes out of the round bronze die and is then laminated twice to achieve the requested thickness; the rolled dough is then cut and wound by the 1910 winder and the traditional, 40 cm-long nest is created.
This pasta is manufactured by mixing durum wheat semolina and fresh eggs. The manufacturing technique and machine date from early 20th-c.; the cold mixing is a slow process (45 minutes); the rolled pasta dough comes out of the round bronze die and is then laminated twice to achieve the requested thickness; the rolled dough is then cut and wound by the 1910 winder and the traditional, 40 cm-long nest is created.
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