• 1kg flour type “00”
  • 9 whole eggs
  • 1 pinch of fine salt
  • 2 spoons of olive oil

Fresh egg Pasta


Pour the flour, eggs, salt and oil into a cutting board and knead by hand until a homogeneous mixture is obtained, cover with a cloth and leave to rest for about 15 minutes in the fridge. Roll out the dough by hand with a rolling pin or machine to the desired thickness, form the “tagliatelle” and cook directly in boiling water.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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