Tagliatelle all'Uovo
Tagliatelle all'Uovo

Tagliatelle all'Uovo

History tells us that Tagliatelle was inspired by the hair of Lucrezia Borgia, and was dedicated to her by a poetic and skilful chef on the occasion of her wedding to Alfonso d'Este: no other pasta shape can claim a more romantic origin.  Barilla follow this tradition to offer you the Tagliatelle, prepared with a duly rolled dough, rough and porous to welcome and enhance all sauces.

Tagliatelle all'Uovo

Shape

Tagliatelle are slim strips of flat sheets of egg pasta dough, about 5mm wide. Similar to Fettuccine, from which they diverge for their slightly smaller width (2mm less), the rough and porous surface makes them particularly versatile; perfect with meat ragu`, and with seafood and vegetable sauces.

A touch more

The rough and porous surface of the Tagliatelle, makes them particularly versatile and are perfectly matched with rich meat ragu` as well as with lighter seafood or vegetables. sauces. 
Barilla suggests trying Tagliatelle with prawns and zucchini flowers: an elegant, simple and tasty pairing, to transform an everyday dish into a special one. 
If you prefer to follow tradition, enjoy Tagliatelle with a rich Bolognese sauce, which you can also find among the Barilla range.