Gran Cucina Egg Tagliolini – Artisan Langhe Pasta, Slow-Dried 24h, 500g

The Pasta of the Langhe — Where Truffles and Tradition Meet

The Langhe hills of Piedmont are famous for two things: Barolo wine and white truffles. It's no coincidence that the region's signature pasta — tagliolini — is the perfect vehicle for both. Gran Cucina's Egg Tagliolini is made the traditional way: golden egg dough rolled into fine, delicate strands, then slowly dried at low temperatures for a full 24 hours. The result is a pasta with exceptional porosity, a silky bite, and the kind of al dente texture that only time and craft can produce.

What Makes It Special

• Made in the Langhe region of Piedmont — Italy's truffle and wine country
• Rich golden color from high-quality eggs
• Slow-dried at low temperature for 24 hours — preserves flavor and texture
• Exceptional porosity — sauces cling to every strand
• Perfect al dente in just 5–8 minutes
• 500g — serves 4–6

Perfect Pairings

• Truffle cream sauce — the classic Langhe combination
• Porcini mushroom ragù — earthy, rich, and deeply satisfying
• Burro e salvia (brown butter and sage) — simple and sublime
• Light tomato sauce — lets the egg pasta shine
• Meat ragù — the fine strands hold up beautifully