Egg tajarin

And here we are with the traditional tajarin made starting from the pastry (and not by extrusion as happens in industrial production) in order to maintain the characteristics of the past when the pastry was cut by hand.

The dough is slowly drawn with a bronze die to ensure the right roughness to the pasta. After that the taglioli are placed by hand to dry on the reeds, where they rest for 15/18 hours accompanied by a moderate heat.
We use only Italian durum wheat semolina; taste the difference!