Category Pasta

Egg Albesi

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The Albesi, are a format of egg long pasta originally typical of the Langhe and Monferrato area. Often they are mistakenly confused with fettuccine or tagliatelle, from which they differ in the width of the cut of the dough.

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$9.20

Region: Piemonte

Product Code: PAM086/1

EAN Code: EAN 8033275322739

Weight: 250 grams

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About this Product

A large-scale production, with the same result of the home made pasta : thanks to the rolling method, it is able to process the raw materials cold without ever overheating the product, obtaining a sheet like give that by the slow work of the rolling pin. The result evokes the flavor of yesteryear : the taste, the elasticity, porosity and typical colors are preserved, indeed enhanced.

Ingredients

Durum wheat semolina
eggs.
Contains gluten and eggs.
May contain traces of soy, mollusc, mustard.

How to use

Albesi should be tasted simply drizzling extravirgin olive oil or with a knob of truffle butter or with any sauce au your leisure.

Recipe

Albesi with Potatoes and Provola

Ingredients

350g of pasta
500g of peeled potatoes
200g of smoked provola
4 tablespoons of extravirgin olive oil
2 cherry tomatoes
_ onion
40g of chopped bacon
1 white celery
Pecorino romano cheese.

Guidelines

Brown the bacon and the onion in oil.
Add the celery and tomatoes cut into diced, let cook foa a few minutes and add the potatoes cu tinto cubes then stir for a couple of minutes.
Add about 1lt of water and let cook for about ten minutes to moderate flame.
Then add salt and the Albesi.
Drain the pasta al dente, add to sauce and keep cooking adding the provola cheese cut into cubes and the grated Pecorino romano.
Serve hot.