Description
Golden ribbons of handmade egg pasta from Emilia-Romagna. Air-dried slowly for texture and bite, Tagliatelle is the pride of northern Italy — traditionally made on Sundays in Nonna Rosa’s kitchen.
Ingredients: Durum wheat semolina, fresh eggs, water.
Cooking Instructions:
Boil in salted water for 7–9 minutes, until al dente. Drain and toss with sauce immediately.
Suggested Recipe:
Tagliatelle al Ragù Bolognese — slow-simmered meat sauce, Parmigiano-Reggiano, and a drizzle of olive oil.
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