The Tagliatelle are a traditional egg pasta of the Centre and North of Italy, particularly common in the area of Bologna and in all Emilia-Romagna, ideal pairing for the traditional Bolognese meat sauce.
The long pasta formats bring out the qualities of the pasta sheet made through slow bronze die extrusion, perfectly gathering up sauces and dressings.
Cooking: 2/3 min
- Strong cardboard, suitable for low temperatures
- On each bag, complete information about the product and conservation
- Product preparation tips
- Multilingual labelling, with product image and rich in technical information