Egg Tagliolini 500 g (Case approx. 5 kg) MARC

What it is

Egg tagliolini are fine, delicate pasta strands made with durum wheat semolina and eggs. The 500 g pack is a practical kitchen unit, while the reference is supplied for an approximately 5 kg case.

Producer and format

The MARC reference is associated with Pastificio Marcello. It is listed as 500 g per pack and approximately 5 kg per case, a format suited to professional purchasing and regular pasta service.

Organoleptic profile

The thin cut cooks to a tender, lightly elastic texture and carries butter, herb, cream, vegetable, meat or fish sauces well. The egg gives the pasta a warm colour and a rounded flavour.

Professional uses and quantities

Cook the 500 g pack according to the dish and service plan. Serve with simple butter and sage, rich ragù, seafood sauces or vegetables; portion after cooking according to the menu and the required course size.

Errors to avoid

Do not leave the strands in boiling water longer than needed, overload the pot or add the sauce only at the pass. Avoid storing an opened pack in humid conditions, where the pasta can lose its handling quality.

Storage and handling

Keep the unopened pack in a clean, dry place and follow the storage instructions on the packaging. Close opened packs carefully and use them according to the product guidance and kitchen rotation.

LAPA logistics in Switzerland

LAPA supplies the MARC egg tagliolini format to restaurants, hotels, catering kitchens and professional pasta services throughout Switzerland. The 500 g unit and approximately 5 kg case support planned mise en place.

Who it is for

For chefs who need fine egg pasta in a manageable 500 g unit for a varied Italian menu, with a case format suited to professional replenishment.