Artisan Tagliatelle is a classic Northern Italian pasta made with superior durum wheat semolina and farm-fresh eggs. Its gloriously golden hue, rich flavor and flat, ribbon-like appearance make it an iconic Italian pasta. Dried in convenient portion-sized nests, Tagliatelle pasta is rich, sturdy and perfect for hearty meat sauces and creamy cheese sauces, but also simple sauces of olive oil and herbs.
DeLallo Artisan Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We use a tradtional static cell drying process for our artisan pasta. Once pasta is extruded into shapes, it is transferred to a mesh screen then put into a drying cell with a controlled low temperature. This slow-drying method respects the ingredients and preserves the best characteristics of the wheat.
- Artisan pasta made in Naples, Italy.
- Made with superior durum wheat and farm-fresh eggs.
- Rich flavor with a golden hue.
- Long, flat ribbon pasta that cooks up al dente.
- Dried in portion-sized nests for cooking and serving convenience.
- Extruded with bronze dies to create a rougher surface that better absorbs and captures sauces.
- Slowly dried using a static cell drying method that allows wheat to maintain its best flavor, color and texture.
- Online exclusive.
Kitchen and Usage Tips:
- Bring 4 quarts of salted water to a rapid boil.
- Add desired amount of pasta to boiling water. Reduce heat to a gentle boil.
- Cook 10 minutes or until desired texture. Stir often.
- Drain carefully. Serve with your favorite sauce.
For tips on cooking pasta, check out our article How To Cook Perfect Pasta.
Frequently Asked Questions:
What is Tagliatelle pasta? Tagliatelle (pronounced tah-lya-TELL-eh) is a long, flat, ribbon-like pasta similar to Fettuccine with origins in Northern Italy. Traditionally made with durum wheat semolina and eggs, Tagliatelle pasta is known for its rich flavor, inviting golden color and pasta nest presentation. These flat pasta ribbons are dried in bundles, or pasta nests, for convenience in cooking and serving. Tagliatelle pasta is rich and sturdy, a noodle to take on the heartiest of sauces, such as Bolognese and creamy Alfredo. Still, the lovable egg pasta shines in simple sauces too, such as olive-oil- and butter-based sauces.
What is Tagliatelle pasta made of? DeLallo Artisan Tagliatelle is made with farm-fresh eggs and the finest durum wheat semolina.
What makes artisan Tagliatelle so special? A beloved Northern Italian classic, Tagliatelle pasta is rich and full of flavor with a beautiful golden hue and homestyle look. DeLallo Artisan Tagliatelle is made simply and with only the finest quality of raw ingredients: fresh eggs and durum wheat. Artisan pasta-making methods are used to create our exquisite egg pasta, such as bronze die extrusion (for a rougher texture perfect for capturing sauces) and static cell drying (for slower drying at low temperature to preserve the wheat’s flavor and texture.) Artisan Tagliatelle is dried in portion-sized nests making it super easy to cook and to serve.
What is the difference between artisan Tagliatelle and Tagliatelle nests? There is only a difference in their presentation. Tagliatelle pasta nests are simply Tagliatelle pasta that has been dried in bundles to prevent sticking when cooking. In addition to cooking convenience, the pasta nests are also great markers for portions, making them convenient for serving.
Learn more about pasta shapes.
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