Tagliatelle Otto File from Antignano are something special! This pasta is made with Organic Italian Durum Wheat Semolina, Fresh Eggs and a special Corn Flour called mais ottofile. Mais ottofile is an old heritage variety of Corn cultivated on the hills of Antignano.
Also known as the Eight-Row Flint Corn, from which a flour is obtained by rigorously stone grinding to preserve its sensory proprieties and nutrients. Tagliatelle Otto File are also bronze extruded, which gives the artisanal pasta a rough texture that better absorbs the sauce and are dried at low temperature for up to 18 hours for a better al dente bite.
Enjoy these long strands with a meat ragu' like they do in Piemonte!
Ingredients: Italian Durum Wheat Semolina, ottofile Corn Flour, eggs, Water.
Directions: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.
Cooking time: 6-7 minutes.
Company History:
Antignano project started in 2000 in Antignano, a small town close to Asti, in Piemonte region. The project Antignano born with the support of Slow Food members and the Antignano town members.
