Grain

Tagliatelle

Also called fresh egg tagliatelle

Flat ribbons of egg pasta, about 8 mm wide, rolled thin and cut by hand or machine. Bologna's pasta for ragù.

Origin

Emilia-Romagna.

Rich with egg, slightly rough, so sauce clings.

Fresh, it cooks in 2–3 minutes; dried egg tagliatelle in about 6. Finish in the pan with the sauce and a splash of cooking water.

Fresh tagliatelle keeps two days in the fridge, or dry the nests and keep them a few weeks. Dried packs are pantry-stable.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Allergens: Wheat, Eggs

Straight from this ingredient's notes in the catalogue.

What is Tagliatelle?

Flat ribbons of egg pasta, about 8 mm wide, rolled thin and cut by hand or machine. Bologna's pasta for ragù.

How do I use Tagliatelle?

Fresh, it cooks in 2–3 minutes; dried egg tagliatelle in about 6. Finish in the pan with the sauce and a splash of cooking water.

How do I store Tagliatelle?

Fresh tagliatelle keeps two days in the fridge, or dry the nests and keep them a few weeks. Dried packs are pantry-stable.

What does it taste like?

Rich with egg, slightly rough, so sauce clings.

What allergens should I watch?

Wheat, Eggs. Check the packet in your kitchen.

Tagliatelle al ragù

Tagliatelle al ragù alla bolognese

Bologna's own ragù: beef and pancetta slow-cooked with white wine, milk and a little tomato, served on fresh egg tagliatelle. Never spaghetti.

Medium