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Nutritional table

Per 100 g

ENERGY : 354Kcal
FATS : 1.3g (di cui saturi 0,3g)
CARBOHYDRATES : 70,0g (di cui zuccheri 3,3g)
FIBERS : 3,3g
PROTEINS : 14g
SALT: <0,01g

Tagliatelle

 2,00

Variant of dry pasta made from durum wheat semolina of fresh egg pasta typical of central and northern Italy. Their name derives from the verb “to cut“, as housewives usually roll out a thin sheet and, after having rolled it up, cut it to obtain the desired shape. These nests of goodness smell of 100% Italian wheat and go perfectly with traditional Bolognese ragù.

Try it with: Meat or cheese sauces.
Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce.

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Additional information

Cooked in 8 minutes

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