Tagliatelle is a traditional type of pasta from Central-Northern Italy, especially in the regions Emilia Romagna and Marche. Tagliatelle are flat pasta ribbons with a specific width (between 6 and 8 mm wide). If they are thicker, they become “fettuccine”, if they are too wide they turn up into “pappardelle”. The name “tagliatelle” comes from how this shape of pasta is made: traditionally the dough is rolled out in thin sheets and then cut (“tagliare” in Italian) by hand, in ribbons. 

Nonna's Lab suggests to combine tagliatelle with the traditional “Bolognese” sauce, or with rich meat sauces 


Suggested portion: 4 people.

Weight: 500 gr

Suitable for: vegetarians

INGREDIENTS (allergens in bold): Wheat flour, durum wheat flour, eggs.

Please keep the product refrigerated. Suitable to be frozen.

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