Tagliatelle Pastificio Cocco egg noodles 250 g

We make this pasta by kneading durum wheat bran and hen eggs, full and fresh.

The production method and the machine used are the original used in the beginning of 1900s: the kneading is cold and slow (almost 45 minutes); the phyllo dough comes out form a rounded bronze die and then it is laminated twice to get the wanted thickness. Eventually the dough is cut and skeined by the skein machine from the 1910, in the ancient full format 20 cm long.