Description
Tagliatelle are the long pasta par excellence, here in their purest form: only Tuscan durum wheat semolina and water, no egg, bronze-drawn and slowly dried. The wide, flat ribbon holds the sauce like few other shapes.
Their classic pairing is a slow-cooked meat ragù, but they are just as good with mushroom sauces, butter and sage or a simple fresh tomato. The rough surface left by bronze-drawing makes the sauce cling to every ribbon.
Tuscan durum wheat semolina. 500 g pack. Suggested cooking: 8-10 minutes.
Semolina from durum wheat grown in Tuscany, bronze-drawn and slowly dried at low temperature: three choices that give a rough, porous pasta that holds its bite and grips the sauce instead of letting it slide away. No additives — only semolina and water.
