ALBADORO ITALIAN EGG PASTA - TAGLIATELLE 500g

ALBADORO ITALIAN EGG PASTA - TAGLIATELLE 1x500g

Tagliatelle is a long, flat, ribbon-shaped egg pasta made from semolina, which is a type of coarse flour made from durum wheat. Its name is derived from the Italian verb, tagliare, meaning "to cut," so the word, tagliatelle, roughly translates to "cut up." The reason for this is that tagliatelle is traditionally made by rolling the dough into flat sheets and then cutting it into ribbons using a kitchen knife. It's available either in straight ribbons or coiled into a nest.

Tagliatelle is thought to have originated in Bologna, which is the capital of the Emilia-Romagna region in northeastern Italy. Bologna is also where the classic Bolognese sauce originated, and this hearty, slow-cooked meat sauce is traditionally paired with tagliatelle. 

Other common tagliatelle preparations include tagliatelle alla boscaiola, made with porcini musrooms and either a creamy or a tomato-based sauce; tagliatelle al salmone, featuring cream and chunks of smoked salmon; and paglia e fieno, combining green and yellow tagliatelle (the green is made by adding cooked spinach to the dough), and served in a cream sauce along with onions, prosciutto, peas, and olive oil. Uova e formaggio, made with eggs and cheese, and pomodoro e basilico, a simple tomato and basil sauce, are also popular accompaniments for tagliatelle.

According to the Italian Academy of Cuisine, the width of tagliatelle ribbons should be 6.5 to 7 millimeters before cooking, which works out to about 8 millimeters wide after cooking. The thickness of the ribbons is around 1 millimeter. In terms of the texture, because it's made from coarsely ground semolina, the texture of the pasta for making tagliatelle is rather rough, giving the noodles a porous quality that helps thicker, heartier sauces adhere to it. 

The Italian company Albadoro produces high quality pasta from durum wheat. Their pasta is used for both, traditional recipes and restaurant dishes.

Ingredients

100% Italian Durum Wheat Flour