Egg Tagliolini with aromatic herbs

  • Difficulty


  • 400 g Tagliolini n° 106 all’uovo
  • 1 small bunch parsley
  • 1 sprig basil
  • 3 leaves sage
  • 1 sprig rosemary
  • 1 sprig marjoram
  • 1 sprig thyme
  • 1 pinch oregano
  • 1 clove garlic
  • salt and pepper
Tagliolini n° 106 all’uovo


Heat a dash of oil with the peeled garlic and fry until golden; remove it and add the chopped tomatoes, simmer for 20 minutes over a medium heat mixing from time to time with wooden spoon.Rinse and chop the parsley, the basil, the sage and the rosemary. Cook the pasta in a large pan with plenty of boiling salted water. In the meanwhile season the sauce with salt and pepper, the herbs, a pinch of marjoram and thyme, a generous smudge of oregano and mix with care.Drain the pasta al dente, toss it in a serving dish, mix it with the herb sauce and serve.