Tagliatelle

Ingredients.
Water and Senatore Cappelli wholewheat flour (monocultivar 100%), flour milled with stone mill in old watermill. Bronze extrusion, 40° slow drying (18/21 hours).

Characteristics.
Pasta extruded through bronze, rough and porous to the taste, nutritious and rich in fibre and protein, slow dried at low temperatures to keep intact all organoleptic properties of the grain and its germ. Highly digestible, intense flavour and slightly sweet, good resistance to cooking.

Tips for preparation.
Avoid fresh tomatoes because of their excessive acidity, which does not go well with the character of the pasta; cook it preferring light sauces, vegetables or cheese, raw olive oil and spices to enhance the flavour without covering it.

Cooking time
About 12 minutes

Nutrition values for 100g product.
Energetic value: 340 kcal/1450 Kj.
Protein: 13 g.
Fibre: 19 g.

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