£5.08
La Molisana's N.103 Tagliatelle pasta is known for its rich yellow colour and firm texture, making it a reliable base for various culinary creations. Sourced from the best selection of 100% Italian durum wheat, this product promises authenticity in every bite. Whether preparing a beloved classic or experimenting, this pasta delivers consistency.
- Crafted using only the finest 100% Italian durum wheat selection.
- Features a firm texture and a distinctly rich yellow colour profile.
- Achieves ideal readiness after a standard cooking time of 9 minutes.
- This slightly wider yet thin noodle shape perfectly holds rich meat-based sauces.
- Tagliatelle originates from the Italian word "Tagliare," meaning "to cut."
Incorporate this expertly produced Italian durum wheat pasta into your cooking repertoire for guaranteed results.
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Description
xLa Molisana's N.103 Tagliatelle pasta has a rich yellow colour and a firm texture, making it the perfect foundation for a wide range of dishes. Whether you're making a classic pasta dish or experimenting with something new, this pasta is sure to impress. Tagliatelle comes from rom the Italian "Tagliare", meaning "to cut".
Tagliatelle is slightly wider but thinner than fettucine
Cooking Time: 9 minutes
Perfect Pairings: Meat based sauces such as Tagliatelle al ragu bolognese
Made using the best selection of the finest 100% Italian durum wheat and fresh mountain water, rich in mineral properties and low sodium content. With over 14% protein, the pasta stands up very well to cooking and easy to digest. Beloved by chefs as it rarely overcooks!
The family-run business selects and mills its own durum wheat and controls the whole production chain from grain to table. Using bronze perforated metal plates that cut and shape the pasta. These bronze plates produce a finished pasta with a rough, porous texture. Bronze-die pasta absorbs sauce effectively, improving the mouthfeel and flavour of pasta dishes.
For the perfect pasta - Cook your pasta in salted Boiling Water. Use 1 litre of water per 100g of pasta. Boil the pasta for 9 minutes, for the perfect Al Dente Pasta.
Regionality: Emilia-Romagna and Marche regions of Italy.
Tagliatelle is slightly wider but thinner than fettucine
Cooking Time: 9 minutes
Perfect Pairings: Meat based sauces such as Tagliatelle al ragu bolognese
Made using the best selection of the finest 100% Italian durum wheat and fresh mountain water, rich in mineral properties and low sodium content. With over 14% protein, the pasta stands up very well to cooking and easy to digest. Beloved by chefs as it rarely overcooks!
The family-run business selects and mills its own durum wheat and controls the whole production chain from grain to table. Using bronze perforated metal plates that cut and shape the pasta. These bronze plates produce a finished pasta with a rough, porous texture. Bronze-die pasta absorbs sauce effectively, improving the mouthfeel and flavour of pasta dishes.
For the perfect pasta - Cook your pasta in salted Boiling Water. Use 1 litre of water per 100g of pasta. Boil the pasta for 9 minutes, for the perfect Al Dente Pasta.
Regionality: Emilia-Romagna and Marche regions of Italy.
