La Pasta di Camerino Paglia e Fieno, 8.8 oz (250g)

This is real egg pasta. German and Hungarian noodles are made with egg, not just wheat and water — that is what gives them the colour, the firmer bite and the richer flavour, and it is why they cost more than a supermarket bag. The egg content is declared on the pack. Made to European food rules, where every additive has to be authorised before it can be used.

"Straw and hay" — egg tagliatelle in two colours, the yellow plain and the green made with spinach, laid in the same tray. It is a dish that looks like it took effort and takes eleven minutes: butter, cream, peas and ham is the classic, but it is just as good with nothing but butter and parmesan.

• 250 g — four nests, two or three servings
• Pasta all'uovo, bronze-die cut
• 100% Italian wheat
• Dry pasta — it keeps in the cupboard, and we post it anywhere

Cooking

Five to six minutes in plenty of well-salted boiling water, which is what the 5/6 on the label means. Bronze-die pasta has a rough surface that holds sauce, so it needs less of it than a smooth pasta does.

Ingredients

Durum wheat semolina and egg. The full ingredient and allergen statement is printed on the pack; it contains wheat and egg. If you are ordering for someone with an allergy, call the shop on (707) 527-0319 and we will read the pack in front of us.

Made in Italy by La Pasta di Camerino, in the Marche.