Tagliolini Paglia e Fieno translates into "straw and hay tagliolini", hay being green and straw yellow. This rustic favourite from Emilia-Romagna is made with the combination of yellow and green tagliolini and would typically be served with peas and mushrooms, with generous helpings of prosciutto and cream.

We recommend pairing with one of our fresh sauces for a well rounded, nutritious meal with minimal effort but maximum taste.

Our fresh egg pasta is freshly hand made to order for you. You won't find fresher egg pasta anywhere in London!

Cooking Instructions

Cook in salted, boiling water for 4-5 minutes

Storage

Keep refrigerated between 0 and 4 degrees Celsius

20 days shelf life

Once opened, consume within 2 days

Other Information

Allergy Advice! For allergens, see the bold ingredients listed in the ingredients tab

Ingredients

Allergy Advice! For allergens, see the ingredients in bold.

Pasta: '00' Wheat Flour, Durum Wheat Semolina, Pasteurised Free Range Egg, Spinach, Rice Flour