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Flavoured pasta

Tagliatelle with Ceps and Chestnuts

Lazzaretti Lazzaretti

4-6min

250 g
Per 100g of product
Energy1462 kJ - 345kcal
Fat1,8 g
of which saturates0,5 g
Carbohydrate71 g
of which sugars2,1 g
Protein10,8 g
Fibre3 g
Salt0 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.

Ingredients :
Semoule de blé dur*, Farine de châtaigne* (10%), Cèpes* (3%), muscade*
* Produits issus de l'agriculture biologique.
Allergens :
Contains gluten.
Possible traces of soya.

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