Tagliatelle pasta. This original Italian pasta is made from only the finest, natural wheat and free-range eggs. After production, the pasta is dried very slowly, and by using a bronze die with a rough surface, the sauce adheres optimally to the pasta. It pairs well with various pasta sauces, such as Delicious sugo per la pasta, but also cream sauces based on, for example, crème fraîche.
Cook this pasta for six minutes "al dente" or six to eight minutes according to your own taste.
This Tagliatelle tastes delicious paired with salmon, a rich cream sauce, and arugula.
Durum WHEAT, free range EGGS (15%)
