Tagliatelle is the definitive pasta of Italy. At the epicenter of Italian gastronomy, tagliatelle is best known for its pairing with a classic Bolognese Ragu'. Long, flat ribbons of egg pasta are blanketed with a rich sauce of beef, veal or pork for an iconic dish.
Artisan, handcrafted, traditional boxed egg pasta made with the best quality ingredients, no food dyes or preservatives. Click on detailed description for a recipe for Tagliatelle Pasta with Zucchini and Pine Nuts.
La Storia of : Tagliatelle Pasta
Made in: Cuneo
Said to have been inspired by the long, golden tresses of Lucrezia Borgia, the ribbon like strands of tagliatelle pair well with cream, parmesan cheese and parsley, Italian sausage and mushrooms, seafood and pesto, sauted zucchini and pine nuts or serve carbonara style. Made according to traditional methods using selected durum wheat flour and fresh eggs that lend an intense yellow color to the pasta, the dough is drawn through bronze dies creating a porous surface that helps capture the sauce.
Tagliatelle with Zucchini and Pine Nuts
Brown 1 large clove of garlic (with skin on) and 3 T of Italian pine nuts (pignoli) in 1 T butter and 2 T extra virgin olive oil. Add 2 cups of coarsley chopped garden quality zucchini and saute 3-4 minutes or until zucchini is al dente. At the end finish with a mixture of 2 T Italian parsley and 1 clove of garlic finely chopped.
Prepare pasta acccording to package directions. Retain some of the drained pasta water to add to the finished sauce if needed. Sprinkle with grated Grana Padano cheese. (Serves 4- 5)
Manufacturer: La Favorita
SKU: N/A
