Tagliatelle Toscane Silvia Bargagli tasting notes:
They are made from wheat flour, fresh eggs and salt, have a soft yet firm texture and are highly appreciated for their goodness and the simplicity of the ingredients used.
Type 00 flour, semolina flour, eggs, olive oil, water.
May contain traces of nuts, fish, shellfish, soya, dairy products, gluten.
Product subject to natural weight loss.
Hystory of Pasta Silvia Bargagli:
Pasta Silvia Bargagli was born from the desire to give visibility to the products and traditions of our
Their family decided to embark on this ‘Via Della Pasta’ because if you become part of it, you immerse yourself in a world of passion, tradition and authenticity, sometimes even having cultural exchanges and innovations.
The workshop was opened in 2010 by Silvia Bargagli and her son Nicola to make fresh pasta, made using the same method as our grandmothers, following their stories and exploits step by step, to keep alive that custom and that desire to eat real homemade pasta.
The dough they make is soft and elastic to keep it cooked, and also elegant, having an intense yellow colour almost tending to gold.
The pasta they produce has a shelf life of 7 days thanks to the pasteurisation method, which makes it very quick and easy to cook.