Cipriani Food Al Dente Tagliolini Extra Thin Egg Pasta, 17.64 oz

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Cipriani Food Al Dente Tagliolini Extra Thin Egg Pasta, 17.64 oz

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In 1931, a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to server others like you would want to be served yourself. His vision of luxury in simplicity would touch the soul of people all over the world. At Harry's Bar in Venice, an Italian National Landmark since 2001, all clients are treated like royalty. The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It's intangible but palpable. It can't be patented, but even after seventy-five years it hasn't been duplicated by others. What makes the Cipriani pasta special: -Seven whole Grade A fresh eggs are used for every kg. of the best durum wheat -One hundred times the dough is processed through the press and the cylinders. No other pasta is produced with the same care which makes its thin, delicate but compact texture grow more than any other. -Sixteen hours is the length of time we keep it in a low temperature dryer.
Additional Information

Product Information

Country of Origin Italy
Ingredients Durum wheat semolina, eggs (25%)
Preparation For every 250g of tagliolini use at least one gallon of salted water. Wait to boil, then dip the pasta in the water and stir gently at first. Let it boil for 5 minutes.. Maybe a little bit more. Egg pasta needs to be ductile. That's the way we like it. Strain off all the water well and add the confiments in the same pot you have used to boil. Try also our ready to serve sauces - La Sansovina, La Bizantina, e il Pesto
Additional Information Kosher Parve under the supervision of Rav Ghili Benyamin Chief Rabbi of Venice and surroundings
Lifestyle Information Kosher