Description
Produced with soft wheat flour and semolina from the Langhe mills and selected eggs, the Marco Giacosa Traditional Langa pastry is rolled with a particular cold method that preserves the typical flavor of manual processing.
Thanks to the traditional craftsmanship, the porous pasta dough absorbs the flavors particularly well.
INGREDIENTS: Durum wheat semolina, eggs and “00” soft wheat flour.
More Information
- Country of Origin
- Italy
- Region
- Alba
- Gluten Free?
- No
- Allergens
- Flour, eggs
Marco Giacosa
Located in Alba, in the Piedmont region of northern Italy, Marco Giacosa is a master of egg pasta. His delicate pastas are made by hand using locally sourced ingredients including stone ground wheat flour and fresh eggs.
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