Egg Tagliolini 1 kg (Case 5 kg) MARC

What it is

Egg tagliolini: fine Italian pasta made with eggs and durum-wheat semolina, supplied in 1 kg packs and a documented 5 kg case.

Producer and format

The MARC reference is supplied as five 1 kg packs per 5 kg case, a clear professional format for planned pasta service.

Product profile

The thin cut and egg-based dough give the pasta a delicate bite and a fuller flavour than plain durum pasta. Its narrow shape carries butter, tomato, cream and light broths without becoming heavy.

Professional uses and quantities

Plan around 80 to 100 g of dry pasta per first-course portion, then adjust to the menu. Serve with butter and herbs, tomato sauce, a light cream sauce, ragù or broth; finish the pasta in its sauce for an even coating.

Errors to avoid

Do not cook it in too little water, leave it unattended in the pot or cover the fine strands with an overly dense sauce. Taste before the end of the cooking time and drain with care.

Storage and handling

Keep the sealed 1 kg packs in a cool, dry cupboard away from moisture and strong odours. Close an opened pack well and rotate stock by date before service.

LAPA logistics in Switzerland

LAPA supplies the 5 kg case format to restaurants, pasta kitchens, hotels and caterers throughout Switzerland. The case quantity supports regular mise en place and predictable stock planning.

Who it is for

For Italian restaurants, pizzerias, hotels, caterers and professional kitchens looking for a fine egg pasta in a manageable 1 kg pack and 5 kg case. The format also supports menus that alternate classic sauces and seasonal first courses.