Discover the finest artisan egg tagliatelle, made from premium locally sourced semolina flour and fresh eggs. Crafted following a traditional recipe passed down through generations, our pasta is slowly dried at low temperatures for over 60 hours, ensuring a superior texture that perfectly absorbs rich sauces like bolognese or complements the indulgent flavour of truffles.
The secret to exceptional pasta lies in the drying process. Unlike industrial pasta, which is rapidly dried at high temperatures, slow drying preserves the characteristics of the pasta, guaranteeing an unparalleled taste and texture.
For a Michelin quality dish at home, simply add truffle butter and truffle carpaccio for an unforgettable culinary experience. Buonissimo!
Our egg tagliatelle cooks in just 6 minutes.
The quality of pasta is evident in how well it holds its texture during cooking. Unlike industrially produced pasta that’s dried quickly at high temperatures, causing it to break apart and lose nutritional value, slow-dried pasta preserves its integrity. It stays firm, doesn’t overcook once served, and retains the flavour and goodness of the grain. That’s the difference you can taste - and feel - in every bite.
Learn how to turn these egg tagliatelle into a Michelin starred restaurant - check out our
Truffle Tagliatelle recipe.
Gran Cucina has its root in a farm at the beginning of the XIX century. After buying a farm, the great grand father of the current generation started growing vegetables whilst the great grand mother started preparing local delicacies using their own grown products. Within a few years the reputation went outside the village, they started to supply nearby cities and villages. The family got bigger and so more help came.
Now, more than a century after, the same family and the same recipes are followed, using only the best local produces, including the very famous Alba truffle which is used in many products, from extra virgin olive oil to truffle honey to truffle butter.
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