Marco Giacosa's egg pasta is the result of Marco's artistic streak combined with Piedmontese tradition.
We are in Neive, in the Langhe, where egg pasta plays a very important role. Just think of the delicious Tajarin, which bring the name of the Langhe high throughout the world, especially if combined with a good truffle.
The production method consists of combining the right amount of eggs with flours coming from mills located in the Langhe area in lower Piedmont.
The dough is worked cold, which gives the mixture porosity and high elasticity.
The pasta is very digestible and holds up very well to cooking.
