Egg tagliatelle

Egg tagliatelle are a fresh pasta from the Italian tradition, made with durum wheat semolina and fresh eggs, kneaded until a rough, slightly porous dough is obtained. Cut by hand or with special machines, they come as wide, golden ribbons that perfectly hold any kind of sauce.

Their flavor is rich and full-bodied, with an elastic yet substantial texture that makes them ideal for more robust sauces: meat ragù, mushrooms, truffle, or simply butter and sage. Every bite is a direct reminder of old-fashioned home cooking slow, careful, and made with real ingredients.

If pasta were a person, tagliatelle would be the reliable one: they never let the dish down.