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 !
• 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
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.
Nutritional Value in a 2 oz. dry serving (3.5 servings per container)
Carbohydrates: 43g Dietary Fiber 6g Total Sugar 3g (no added sugars)
Total Fat: 3g (saturated Fat 1g)
Our La Pasta di Aldo Farrini is identical to Farrine in flavor, but has a different width. Thinner, at just 2mm, it allows for a quick and delicious meal. Made from fine spelt flour, it is a veritable feast for the eyes and the palate. Spelt is well-known for its numerous health benefits, and spelt pasta is as smooth and creamy...
La Pasta di Aldo Farrine egg pasta (4mm) is our version of Tagliatelle, but using fine spelt flour. Spelt is well-known for its numerous health benefits, and spelt pasta is as smooth and creamy as our white pastas. Its extreme digestibility and high nutritional values makes Farrine a complete and inviting dish, without the need to add particularly sophisticated seasonings. To...
Truffle Tagliatelle is a culinary hit, even when served with nothing other than a little butter and a sprinkling of finely matured cheese. The appealing yet never intrusive aftertaste of the truffle will satisfy all your desires for a good meal. Truffle Tagliatelle can be enhanced with delicate sauces that do not overpower the unmistakeable aroma of truffles, such as...
Also known as "Angel's Hair" pasta to some, it is made up of very thin strands (1mm) that take just 2-3 minutes to cook in boiling water. The impalpable consistency of this pasta means that it can be cooked directly in the sauce without having to be boiled first. When nicely absorbed in the cooking sauce, to the taste it...
La Pasta di Aldo Filini egg pasta or Tagliolini, as it is more commonly known is the younger brother of Tagliatelle: strands of thin egg pasta, just 2 mm thick, that are capable of enriching any dish without being too bold. Served in a broth or with a simple sauce, this pasta brightens up both the table and the palate....
La Pasta di Aldo Tagliatelle egg pasta is the symbol of quality egg pasta par excellence. An enduring format that lends itself to any need, thanks to its thickness and width (4 mm). Enjoyed by all for its extreme versatility, it can be prepared with any sauce and will never fail to delight the taste buds! As tradition dictates, it...
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...
La Pasta di Aldo Pappardelle egg pasta is a type of pasta that is more suited to stronger flavors. It has its traditional roots in Tuscany, where the condiment par excellence consists of full-bodied sauces with a base of hare and wild boar. Pappardelle is very similar to tagliatelle, but broader (12 mm) and capable of providing intense culinary delight....