Tagliatelle with Ceps and ChestnutsLazzaretti Lazzaretti
|Per 100g of product|
|Energy||1462 kJ - 345kcal|
|of which saturates||0,5 g|
|of which sugars||2,1 g|
Shaped in small nests of about 9 g, and dried at low temperature. Made with superior-quality durum-wheat semolina, Ardèche AOC chestnut flour (10%), powdered cep (3%), and nutmeg.
These tagliatelle are made artisanally with Ardèche chestnut flour in the Avignon, southwest France. You’ll be surprised by their delicious taste of cep mushrooms and chestuts.
Origines & Filières :
The chestnuts used in this recipe are grown in Ardèche and carry a quality label.
The dough is cold-kneaded like fresh pasta, rolled the old-fashioned way, then cut into strips by a knife.
Tips and tricks :
We invite gastronomes to cook them with fresh mushrooms and chestnuts to highlight the whole dish!
Pour into boiling water for 5 minutes and you’re done!
Cook for 5-7 min in salted boiling water.
* Produits issus de l'agriculture biologique.
Possible traces of soya.