The pasta is slow dried for 26 hours at low temperatures, below 50 degrees, for its firm consistency and brilliant flavour. This process also enables the tagliatelle to preserve the nutritional quality of the grain. It is then bronze drawn with a matte texture to give it more porous and help it to effortlessly bind to sauces.
Tagliatelle pasta is a staple ingredient in most households and is best served with fresh shellfish including prawns, mussels and clams. For extra smokiness, we suggest adding our sliced organic chorizo.
Organically grown Tuscan durum WHEAT semolina*. *organic ingredient