Egg tagliolini are a typical Tuscan product that cooks very quickly and is loved by everyone. The tagliolini are made with durum wheat semolina flour with care and passion since 1953 by the Pastificio Caponi. We recommend using this type of pasta for broth-based first courses. Also delicious accompanied by butter or EVO oil. This egg pasta requires 2 minutes of cooking. The dough is made from Italian durum wheat semolina and fresh free-range eggs in Italy. Once mixed at room temperature, the dough is pressed until it reaches the precise consistency, its thickness is measured by hand. The last processing phase before drying is spreading using the sheeter, a process that requires 12-14 passes by hand. Drying at room temperature lasts 48 hours. The Caponi pasta factory guarantees the highest quality of pasta by preserving the proteins of the eggs and the carbohydrates of the semolina. Continue visiting our online shop.