From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. This pasta is mostly associated with Bologna, but today is very common throughout Italy.
Traditionally served with a hearty bolognese sauce, this pasta is usually served with cream or butter-based sauces.
Cooking Time: 5 minutes.
durum wheat semolina, water
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
Made from top-quality durum wheat semolina and a high percentage of fresh, free-range eggs, this restaurant-quality egg pasta has the vibrant, golden yellow color and rich egg flavor so...
Description 24 Month Parmigiano Reggiano 1/2 lb package Region: Italy Producer: Mitica
Meaning little ribbons, fettuccine are the Roman relative of tagliatelle from Bologna. Thinner than tagliatelle, they are the typical Sunday lunch pasta in many corners of Italy today...
These wide, classic noodles show off the pasta's silky texture. Traditionally used with slowly cooked, chunky sauces. Serve with a rich ragù of rabbit, fresh porcini mushrooms, or veal. Cooking...
Made from top-quality durum wheat semolina and a high percentage of fresh, free-range eggs, this restaurant-quality egg pasta has the vibrant, golden yellow color and rich egg flavor so...
Description 24 Month Parmigiano Reggiano 1/2 lb package Region: Italy Producer: Mitica
