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 is great with bolognese sauce, but arguably even better when accompanied by a simple drizzle of olive oil, to bring out the joy of egg pasta.

Product Characteristics
• 4mm Tagliatelle egg pasta
• 250g/8.83oz.
• Handmade Egg Pasta. Slowly Air-dried by the traditional method

Ingredients 
Durum 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 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.

Cooking Time
4/6 minutes

Nutritional Value
Kcal: 370
KJ: 1564
Carbohydrates: 61g of which sugars 1.1 g
Fat: 5.6g of which saturates 1.8g
Protein: 16g
Salt: 0.16g

$8.95