Tagliatelle
Durum wheat pasta
Tagliatelle are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. True to its recipe we only use Alpes water and Durum wheat flour - just like nonna does it.
Durum wheat pasta
Tagliatelle are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. True to its recipe we only use Alpes water and Durum wheat flour - just like nonna does it.
Italian durum wheat semolina, water.
For allergens, see ingredients in bold. May contain traces of soya and mustard seed. Suitable for Vegans and Vegetarians.
| Typical Value | Per 100g |
|---|---|
| Energy | 1509 kJ |
| 356 kcal | |
| Fat | 1.5g |
| Of which saturated | 0.3g |
| Carbohydrate | 70.0g |
| Of which sugars | 2.5g |
| Fibre | 3.2g |
| Protein | 14.0g |
| Salt | 0.0g |
When it comes to eating, we don’t settle for anything less than ingredienti eccezionali. Gathered from growers, artisans and culinary appassionati across Italia, from Tropea to Torino. Prepared with respect and care.
Our Pasta is packaged in a bag made fully recyclable paper pack (code PAP22). These items are generally accepted in most recycling programs, assuming they are free from major contaminants like food or oil.
Pasta was originally only made with durum wheat and is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
