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Egg pasta

From the classical Tagliatelle to Fidellini. A pasta making process exalted by superior quality eggs, only from free-range hens.

Durum wheat semolina pasta with egg

202 Tagliolini

mc 202102 Tagliolini confezione
Average nutritional values for 100gr pasta
Energy 367 Kcal - 1553 Kj Fats 3,2 g
Proteins 13,4 g Saturated, mono unsaturated, poly unsaturated fats 1,2 g
Carbohydrates 69,6 g Sugars 2,5 g
Alimentary fibres 2,9 g Sodium 0,02 g

Tagliolini all’uovo with asparagus and sausage


1- Cut the asparagus so that it is all the same length, peel with a potato peeler, preferably a swivel peeler, to remove the toughest, woody parts, wash carefully under running water and dry on kitchen paper; separate the tips from the stalks, blanch the tips for 2 minutes in a little boiling salted water, drain and keep on one side as a garnish; cut the stalks into thin rounds.
2- Peel the shallot, wash, dry and chop finely, fry on a low heat in a frying pan with 30 g butter for about a minute, without browning; add the rounds of asparagus and allow them to absorb the flavours on a medium heat for 2-3 minutes, stirring gently with a wooden spoon.
3- Add a pinch of salt and plenty of ground pepper, pour in about one glass of hot water and continue to cook, covered on a medium heat for 15 minutes, stirring often and adding extra warm water if the contents on the bottom of the pan become too dry.
4- Put half of the rounds of asparagus through the vegetable mill, transfer the purée back to the frying pan and add the cream; put the mixture back on the heat until it becomes a smooth, thick sauce, stirring all the time.
5- Remove the skin from the sausage and cut into equal-sized pieces; fry on a high in a non-stick frying pan for 4-5 minutes without any oil, stirring often to prevent the sausage from sticking to the bottom of the pan.
6- Cook the tagliolini until the pasta is "al dente" in plenty of salted water with oil, drain, leaving the tagliatelle a little wet and add the sauce, the rest of the rounds of asparagus and the sausage pieces; garnish with the asparagus tips kept on one side, sprinkle evenly with Parmesan cheese and serve.

Ingredients for 4 people
300 Tagliolini
600 asparagus
250 sausage
1 shallot
50 butter
1 fresh cream
2 grated Parmesan cheese
white pepper