Tagliatelle all'Uovo o Gnocchi di Patata di Fimon
We make the noodles with 10 eggs, a pinch of salt and a pound of flour for our always hand-pulled noodles.
We make our gnocchi with potatoes from Fimon, steamed, peeled and mashed while still hot, mixed with white flour and a pinch of salt.
Few ingredients for a great dish!
- To season with: the Ragout of the Locanda, Pesto Veneto (wild asparagus, Asiago stravecchio & walnuts and pumpkin seeds) or Wild Mushrooms