Rustichella Egg Tagliolini from-our-kitchen-desserts in the Bay of Islands

in the Bay of Islands

says it would be easier to start with pasteurised milk than raw milk

with their milk produced on a local farm from a small half-Jersey herd

almost like a salad

olive oil (42%)

Rustichella Egg Tagliolini from-our-kitchen-desserts in the Bay of IslandsDescription These delicate ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo). Serve this delicate pasta lightly dressed with an extra virgin olive oil based sauce. It is perfect with seafood or try tossed with strips of crisped prosciutto, slices of garlic, chilli, capers and olive oil. Rustichella pasta is made in Italy using premium coarsely ground durum wheat. It always cooks to a