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Our "NENO" Tagliatelle whole wheat egg pasta has a soft and compact body, enjoys a low glycemic index, and is made with whole wheat semolina. Neno whole wheat has more fiber than regular white pastas, is delicate, and has easily digestible gluten.
Words are not enough to express all its properties…let yourself be conquered by the scent of Nazareno wheat, “Neno” for connoisseurs!

Produced by La Pasta di Aldo

Product Characteristics
• 4mm Tagliatelle whole wheat egg pasta
• 250g/8.83oz. (a little over a half pound)
• Handmade Egg Pasta. Slowly Air-dried by the traditional method

Durum whole wheat semolina, eggs 32%
Produced in a laboratory which also uses: eggs and cereals containing gluten

Cooking Characteristics
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 minute 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.

Cooking Time
4/6 minutes

Nutritional Value in a 2 oz. dry serving (3.5 servings per container)
Calories: 230
Carbohydrates: 43g                                                                                                   Dietary Fiber 6g                                                                                                              Total Sugar 3g (no added sugars)
Total Fat: 3g (saturated Fat 1g)
Protein: 10g
Sodium: 30mg