Description
Ingredients:
– Egg
– 100% Italian durum wheat
Pride of the Emilian cuisine in the world, Andalini egg pasta it is still produced following the recipe of the ancient tradition: guaranteed from the origins eggs from farms that use only natural feeds, the right lightness of the dough and a careful drying process to make the dough rough and porous.
Since 1956, Andalini produces pasta in Cento, close to cities like Ferrara, Bologna and Modena where the traditional gastronomy of Emilia and the “egg pasta” were born.
