Pastificio Stroppa's fresh Tagliolini all'uovo are thin, long egg pasta with a delicate sheet, made from durum wheat semolina, 16% egg and water. They cook in just 2-3 minutes, carry the typical golden egg colour and a soft yet firm bite, and are designed to enhance refined sauces. Packed in a 1000 g tray under protective atmosphere, in a carton of 6 pieces, with a 35-day shelf life at +4 °C.
What are egg tagliolini
Tagliolini are a thin ribbon of egg sheet pasta, narrower than tagliatelle, rooted in the centuries-old tradition of northern Italian egg pasta documented since the Middle Ages. They descend from the thin sheet strips (laganae) of Roman times and, in Piedmont, take the traditional form of tajarin, historically rich in egg yolks and dressed with butter and truffle. In Emilia they stand alongside Bologna's tagliatelle as a classic format for broth or festive dishes.
The producer
Produced by Pastificio Stroppa in Pieve Emanuele (Milan, Lombardy), a fresh-pasta maker. The product is manufactured under an HACCP system compliant with Reg. EC 852/04, with chemical and microbiological analyses carried out at an external Accredia-accredited laboratory, and is certified free from genetically modified organisms.
Sensory characteristics
Typical egg-yellow colour, typical smell and taste, soft consistency and the recognisable look of fine tagliolini. The delicate sheet absorbs sauce well while keeping its bite when cooked al dente.
Technical specifications
Ingredients: durum wheat semolina, egg 16%, water, dusted with rice flour. Net weight 1000 g per tray, packed under protective atmosphere (CO2 E290 and N2 E941) in a PP tray with PP-OPA top. Energy value 1290 kJ / 304 kcal per 100 g. Store refrigerated at +4 °C; shelf life 35 days; once opened, use within 48 hours in professional kitchens.
Professional kitchen uses
Cook in plenty of salted boiling water for 2-3 minutes. Five professional ideas: tagliolini with white truffle, drained very al dente and tossed off the heat with clarified alpine butter; tagliolini in capon or hen broth (40-50 g per person in 150-200 ml of broth); tagliolini with alpine butter and sage finished off the heat with Parmigiano Reggiano; tagliolini with delicate fish sauces such as squid or langoustine finished with lemon zest; and crispy fried tagliolini nests for finger food. Recommended portion: 100-120 g per serving as a main course, 70-80 g within a multi-course menu.
Pairings
Pairs naturally with white truffle, alpine butter, sage, Parmigiano Reggiano DOP, delicate fish, capon and hen broth, and good extra virgin olive oil.
Common mistakes to avoid
Do not rinse the pasta under cold water after draining: it strips the surface starch that binds the sauce. Do not toss with butter and aged cheese over a live flame: add fats off the heat to avoid splitting the emulsion. Do not overcook: beyond 2-3 minutes the thin sheet loses its structure and turns sticky.
LAPA logistics and delivery
B2B and B2C supply of fresh refrigerated pasta across Switzerland from our central temperature-controlled warehouse in Embrach (Zurich). The cold chain is kept at 2-4 °C throughout storage and transport. Our own LAPA multi-temperature fleet delivers directly in Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion) and the Grisons (Chur, Davos, St. Moritz), delivery within 24-48 hours through our food-grade partner couriers La Posta Svizzera, Planzer, Galliker and Camion Transport. We supply Italian restaurants, pizzerias, trattorias, hotels, delicatessens, pastry shops and grocery stores, as well as private customers.
Who it is for
For restaurants, trattorias, hotels and catering professionals who want an authentic fresh egg pasta ready to plate in minutes, with consistent quality and a reliable cold-chain supply.
