Central Market Bronze-Cut Egg Taglierini Pasta

8.8 oz

$4.14 each($0.47 / oz)

Aisle 5

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Taglierini originates from the Piedmont region of northern Italy. From the Italian for "to cut", it is also known as Tajarin. In Southern Italy, pasta dough is typically made with semolina and water, but in the Northern Regions, the dough is traditionally made with semolina and egg. Egg Taglierini is best suited for simple butter and parmesan cheese sauces. Made with durum wheat semolina and egg using traditional bronze dye, this pasta has a rough texture surface which allows it to better capture and hold sauces once cooked.

Highlights

Nutrition Facts
Per serving
about 4.5 servings per container
Serving Size
2 oz (56g/about 1/4 of package) dry
- Amount Per Serving
  Calories
  210
- % Daily Value^*
- Total Fat
  3g
  4%
- Saturated Fat
  1g
  5%
- Trans Fat
  0g
- Cholesterol
  85mg
  28%
- Sodium
  30mg
  1%
- Total Carbohydrate
  36g
  13%
- Dietary Fiber
  2g
  7%
- Total Sugars
  1g
- Includes Added Sugars
  0g
  0%
- Protein
  9g
- Vitamin D
  0mcg
  0%
- Calcium
  20mg
  2%
- Iron
  0.9mg
  4%
- Potassium
  130mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
SEMOLINA (DURUM WHEAT) EGG (PASTEURIZED).
Allergens and safety warnings
Store in a cool, dry place. Contains: WHEAT, EGG
Use 5 quarts of water per pound of pasta. Bring water to a boil, add salt and pasta. Boil for about 6 minutes. Drain pasta in colander and serve with your favorite sauce.