Montebello
Montebello Egg Tagliatelle Pasta
What it is
This is a type of dried pasta made with durum wheat semolina and eggs. The egg content gives the pasta a richer flavor and a slightly more tender texture compared to pasta made without eggs. Tagliatelle is a traditional Italian pasta shape, characterized by its flat, ribbon-like strands, which are typically about 6 to 10 millimeters wide. This pasta is dried to ensure a long shelf life and easy storage.
How people cook with it
Egg tagliatelle is a versatile pasta shape that pairs well with a variety of sauces and ingredients.
- With rich meat sauces
- Tossed with cream sauces
- Served with seafood
- In baked pasta dishes
To cook, bring a large pot of generously salted water to a rolling boil. Add the dried egg tagliatelle and stir gently to prevent sticking. Cook according to package directions, typically around 8-10 minutes, until the pasta is al dente, meaning it is cooked through but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the strands evenly.
How it differs from similar foods
Compared to standard dried spaghetti or fettuccine, egg tagliatelle has a distinct richness from the added eggs. Its wider, flatter shape also holds sauces differently, allowing thicker, creamier, or meatier sauces to cling more effectively to the pasta strands.
Who it is for
Home cooks and professional chefs appreciate this pasta for its quality and versatility in Italian cuisine.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a considerable amount of time.