Pasta - Emilia Romagna Tagliatelle
The selection of semolina originated only from the best durum wheat, the bronze drawing, the respect the slow drying process at low temperatures, allow us to produce pasta with a high content of protein, great nutritional value and excellent cooking resistance; wrinkly pasta that retains unaffected all of its organoleptic qualities.
Our pasta range offers classic shapes and the most typical sizes of the old Calabrian tradition, such as Fileja di Tropea, produced even in flavored series.
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
The Tagliatelle are suitable for the preparation of many delicious first courses: from the classic tagliatelle with Bolognese sauce to those with porcini mushrooms, with sausage or the most extravagant with salmon either with artichokes.
Handcrafted product dried at low temperatures. Bronze drawing
Available in 500g packs.
Ingredients: Durum wheat semolina | Water
Energy: 1511 KJ - 356 kcal (values per 100g).
Saturated fat: 0.3g
Tips for perfect cooking Use 6 liters of water per 500g. Add salt and when the water boils, add the pasta. Stir from time to time.
When cooked, drain and season to taste.
Cooking time: 10-12 min.