Slightly less wide than tagliatelle, linguine with egg is a cut of long pasta that goes well with a fish sauce, crustaceans and molluscs both white and red, or with a good Genoese pesto or with truffles.
Bronze-drawn, the surface of the Linguine line Le Matassine Filotea is rough and porous, qualities that make it capable of optimally retaining the sauces with which you will serve it, guaranteeing you the creation of home-made first courses.
The dough used for their realization consists only of raw materials of Italian origin, which retain all their organoleptic qualities at the end of the craftsmanship, thanks also to the long drying times at low temperatures to which the pasta is subjected.
durum wheat flour
fresh eggs 30%
Cooking time: 6 minutes
Contains allergens: eggs, gluten
Pack of gr. 250, recommended for 4 servings.