Tagliatelle pasta. This original Italian pasta is produced from only the finest, natural wheat and free-range eggs. After production, the pasta is dried very slowly and by using a bronze trafile (mouthpiece) with a rough surface, the sauce adheres optimally to the pasta. Fits with all kinds of pasta sauces, for example Delicious sugo per la pasta, but also cream sauces based on, for example, crème frache.
Cook this pasta for six minutes "al dente" or six to eight minutes according to your own taste.
This Spaghetti tastes delicious with salmon, a full cream sauce and arugula.
Hard WHEAT flour, EGG 19,4%
