Tagliatelle is a flat pasta (6-8mm) that is traditionally served with thick sauces and beef, veal or porc.
In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking.
*Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.
INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).
Allergens: wheat and eggs.
Cooking time: 2 minutes.
Pairing suggestions:
- Rich Meat Sauces: Tagliatelle with classic bolognese sauce; tagliatelle with slow-cooked beef ragu; tagliatelle with pork and porcini mushroom sauce.
- Creamy Mushroom or Vegetable Sauces: Tagliatelle with creamy mushroom and spinach sauce; tagliatelle with artichoke and sundried tomato cream sauce; tagliatelle with roasted red pepper and goat cheese sauce.
- Pasta Carbonara: Tagliatelle carbonara with pancetta and egg; tagliatelle carbonara with mushrooms and truffle oil.
