Dry pasta with eggs
Tagliatelle is a long, flat ribbon-shaped dough that resembles fettuccine and is usually 6.5 to 10 mm wide. Tagliatelle can be served with a variety of sauces, although the classic is the Bolognese sauce.
Tagliatelle is a traditional pasta from Italy, Emilia-Romagna and Marche. Ideal for thick sauces, beef, veal, pork, occasionally rabbit, as well as many other less rich, more vegetarian versions such as briciole e noci (with crumbs and seeds), uovo e formaggio (with eggs, cheese), less rich carbonara, or simply pomodoro basilico (with tomatoes and basil).
Country of origin: Italy
Allergen: gluten, eggs
Packaging: 500 g