Yellow egg taglioline, frozen in a 1.5 kg case: fine nest fresh pasta with a thin 1-2 mm section, made with durum wheat semolina and eggs (18.5%), cooked straight from -18 C with no thawing. A complete first-course solution that delivers an authentic Italian egg-pasta result in just a few minutes of service.
What yellow egg taglioline are
Taglioline (also called taglierini) belong to the family of nest or skein pasta with a reduced thickness, the slimmest relatives of tagliatelle. The yellow colour and the delicate bite come from the egg dough: Italian law for pasta all'uovo requires at least 4 whole eggs, or 200 g of egg, per kilogram of semolina. Freezing locks in the freshly made sheet so it reaches the kitchen with the texture of pasta rolled that same morning.
Origin and tradition
Taglioline are the heirs of the egg-dough sheet of the Po Valley tradition, the Emilian fojada, historically rolled by hand on the wooden board with no added water. Back in the 15th century Maestro Martino described ribbon shapes assimilable to modern taglioline in the Libro de arte coquinaria. In Southern Italy, taglioline in rich chicken broth became the elective first course of the Christmas table.
Sensory profile
Thin 1-2 mm section, golden colour from the egg, porous surface that grips sauce and a tender yet resilient al dente bite. The egg fraction enriches flavour and binds the dough, giving body after cooking and a silky mouthfeel ideal for butter and cream finishes.
Professional uses
The slim section suits noble fats and express cooking. Finish with hot mantecatura: drain at half-cook and toss in the pan with the sauce over a lively flame for at least 40 percent of the boiling time, so the taglioline absorb the liquid and release starch into a dense, creamy emulsion. Star pairings include white truffle from Alba with alpine clarified butter, butter and sage, or direct cooking in a reduced chicken or capon broth for festive minestre. They also work cooked very al dente, cooled into nests and gratinated or flash-fried into crisp baskets for buffets and finger food.
Recommended portions
As a single main dish, 100-120 g of frozen pasta per person; within a full menu with starters and mains, 70-80 g; for taglioline in broth, 40-50 g per person with 150-200 ml of hot broth.
Cooking and common mistakes
Add the pasta still frozen to at least 1 litre of salted water per 100 g, at a full rolling boil. Never thaw the nests beforehand: surface ice melts, the dough turns sticky and the nests clump and break. Do not add cold butter or grated cheese over a live flame, which splits the fat and makes the dish oily; finish off the heat. Never refreeze once defrosted.
Storage and packaging
Keep constantly at -18 C, with a transport tolerance of plus or minus 3 C. The case holds 1.5 kg of nests, ready for direct cooking. Once cooked, serve promptly and do not refreeze.
Pairings and complementary products
Match with white or black truffle, alpine butter, full UHT cream at 35 percent, aged Parmigiano, sage and fine herbs. Browse the LAPA catalogue for butter, cream, grating cheeses and truffle products to complete the dish.
Delivery and logistics in Switzerland
LAPA supplies yellow egg taglioline B2B and B2C across Switzerland from its central temperature-controlled warehouse in Embrach (Zurich), holding the cold chain at a constant -18 C. The LAPA refrigerated fleet covers Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Bern, Basel, Lucerne and the Aargau (Aarau, Wettingen, Baden). For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion), Jura, Neuchatel and Graubunden (Chur, Davos, St. Moritz), frozen shipping is guaranteed in 24-48 hours via food-grade partner couriers: Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport. We serve restaurants, pizzerias, delicatessens, hotels, catering and private customers.
