Organic Tagliatelle

With a naturally delicate flavour, made from stone-ground semolina of our Cappelli durum wheat, they are certainly among the best-known pasta shapes in the world. Their name and shape come from the traditional method of making them, which consisted of cutting the rolled-out pasta into narrow, long strips. They are best enjoyed with rich, full-bodied sauces or sauces with intense flavours. They are typically eaten with meat or vegetable ragù, with mushrooms, butter and truffle or with game, but they also go very well with cheese-based sauces or a “simple” tomato sauce.