Barilla
Barilla Tagliatelle All'Uovo Egg Pasta
What it is
This is Barilla's Tagliatelle all'Uovo, a type of fresh egg pasta. It is made with high-quality ingredients, including durum wheat semolina and fresh eggs. The pasta is shaped into long, flat ribbons, which are wider than fettuccine. This shape allows it to hold sauces well. It is a classic Italian pasta shape, often associated with rich and hearty dishes. The pasta is designed for a tender yet firm bite, a characteristic of good quality fresh pasta.
How people cook with it
Tagliatelle all'uovo is a versatile pasta shape that pairs beautifully with a wide range of sauces.
- With creamy mushroom sauces
- Tossed with rich meat ragùs
- Served with simple butter and sage
- Combined with seafood
To cook this fresh egg pasta, bring a large pot of generously salted water to a rolling boil. Carefully add the tagliatelle to the boiling water, stirring gently to prevent it from sticking together. Fresh pasta cooks very quickly, usually in just 2 to 4 minutes. It is important to cook it until it is al dente, meaning it has a slight bite to it. Drain the pasta, reserving some of the cooking water. Toss the drained tagliatelle immediately with your chosen sauce, adding a little reserved pasta water if needed to create a smooth and cohesive dish.
How it differs from similar foods
Unlike dried pasta, fresh egg pasta like tagliatelle all'uovo has a more tender texture and a richer flavor due to the inclusion of eggs. It also cooks significantly faster than dried pasta. The flat ribbon shape is distinct from other pasta types, offering a different mouthfeel and sauce-holding capability.
Who it is for
Home cooks looking for an authentic Italian pasta experience will appreciate this product.
How to keep the rest
Once opened, refrigerate any unused portion of the tagliatelle all'uovo. It should be kept in an airtight container to maintain its freshness. Consume within a few days of opening for the best quality. Proper storage ensures the pasta remains pliable and ready for cooking.