Grocery
Tagliatelle Pasta
What it is
Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. It is a long, flat ribbon of pasta, typically about 6 to 10 millimeters wide. This shape is often made with eggs, which gives it a rich flavor and a tender texture when cooked. The pasta is dried and packaged for convenient use in home kitchens.
How people cook with it
Tagliatelle is a versatile pasta shape that pairs well with a variety of sauces.
- With hearty meat sauces
- In creamy mushroom dishes
- Tossed with pesto
- As a base for seafood pasta
To cook tagliatelle, bring a large pot of generously salted water to a rolling boil. Add the dried pasta and stir gently to prevent sticking. Cook for the time indicated on the package, usually around 8-10 minutes, until the pasta is al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the cooked tagliatelle 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 spaghetti, tagliatelle is wider and flatter, offering a different mouthfeel. Its broader surface area allows it to hold onto richer, thicker sauces more effectively than thinner pasta shapes. The inclusion of eggs in many tagliatelle recipes also contributes to a distinct, slightly richer flavor profile.
Who it is for
Home cooks looking for a classic Italian pasta experience will appreciate this product.
How to keep the rest
Store unopened packages of tagliatelle in a cool, dry place away from direct sunlight. Once opened, ensure the package is sealed tightly to prevent moisture from entering, or transfer the pasta to an airtight container. This helps maintain its freshness and prevents it from becoming stale.