Filini, (or Tagliolini, as it is more commonly known is different parts of Italy),
It is the younger brother of Tagliatelle: strands of thin egg pasta, just 2 mm thick, that are capable of enriching any dish without being too bold. Served in a broth or with a simple sauce, this pasta brightens up both the table and the palate. Ideal for those seeking a subtle shape but unwilling to sacrifice the right consistency of homemade egg pasta.

INGREDIENTS:
Durum wheat semolina, Eggs 32%

THICKNESS:
0,9 – 1,3 mm

WIDTH:
2 mm

COOKING TIME:
4 / 6 min

PORTIONS:
250 g (4 portions)

BOXES:
100 g / 250 g / 1 Kg

CERTIFICATIONS: BRC, IFS, FDA Registration

COUNTRY OF WHEAT CULTIVATION: Italy
COUNTRY OF WHEAT MILLING: Italy