La Pasta di Aldo Tagliatelle Amalfitane egg pasta is a transitional format between classic tagliatelle and pappardelle. For some, Tagliatelle Amalfitane is the real tagliatelle, as it is neither too broad nor too narrow. It is the perfect size for a piping-hot dish of egg pasta, perhaps flavoured with typical ingredients from Mediterranean cuisine such as olives, capers and cherry tomatoes.
• 7mm Tagliatelle Amalfitane egg pasta
• Handmade Egg Pasta. Slowly Air-dried by the traditional method
Durum wheat semolina, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten
Fill a large, tall pot with water ( 2L each 100g of pasta ) and place over high heat . When the water begins to boil, add salt to taste. After the salt has dissolved and the water is really boiling, add pasta to the water. Do not stir the pasta the first two minutes to preserve the length of the product. Follow the cooking time indicated on the package. Drain the pasta and toss in a pan with the sauce to coat and let the pasta absorb the sauce.
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
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