250 g
Cep mushroom and chestnut tagliatelle

Cep Mushroom and Chestnut Tagliatelle

A delicious combination of forest mushrooms and chestnuts in this pasta makes it a perfect side dish for Piglet stew or Duck in eggplant sauce.

nutrition facts

calculated per 100g

  • Energy
    1462 kJ / 345 kcal
  • Fat
    1,8 g
  • of which saturates
    0,5 g
  • Carbohydrate
    71 g
  • of which sugars
    2,5 g
  • Protein
    10,8 g
  • Salt
    0,02 g
  • Dietary fibre
    3 g


  • Cep
  • Chestnut

Full list

Organic durum wheat semolina, chestnut flour (10%), porcini (3%), nutmeg.Contains gluten. May contain traces of eggs.
  • Recipes and serving tips

    Cook in boiling salted water for 5-7 minutes. Serve with butter, a little olive oil or a sauce of your invention. Delicious with ratatouille, eggplant or beef stew.

    A glamourous and indulgent option: cut some foiegras (duck or goose liver) in small cubes and add to the boiled pasta, mix gently and serve. Garnish with chopped parsley (optional)