Tagliatelle are an egg pasta typical of central and northern Italy.
Their name derives from the verb "to cut" or "to slice", since they are obtained by rolling out the pasta into a thin sheet and cutting it, after having it rolled up.
A variant are the green tagliatelle, in which chard or spinach enters the dough,
particularly tasty and delicate are the green tagliatelle with nettle (with tender tops of nettles instead of spinach ).
Produced with ancient Russello wheat flour.
Organic homemade pasta.
Weight: 500 g
Drawing: Bronze
Drying: At low temperature
Ingredients: durum wheat semolina, mineral water
Cooking time 15 min.
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