Bionaturae Pasta Egg Tagliatelle Org

Manufacturer: Alimentitalia Brand: La Piana

Made near Bologna, Italy according to the age-old Italian pasta making tradition. The dough is rolled out especially thin and extruded through traditional bronze dies.

Brand: Riesa

Manufacturer: Tealdi Brand: GourmetFoodStore

Manufacturer: Tealdi Brand: GourmetFoodStore

Manufacturer: Sabatino Brand: Sabatino

Direct from Umbria, Italy, Sabatino has created a beautifully packaged truffle pasta. This durum wheat seomlina black truffle Tagliatelle pasta truly captures the intoxicating flavor of prized truffles and will add an elegant depth to the simplest of meals. We especially enjoy serving them simply as a side dish, as it is exceptional with a steak.

Manufacturer: Tealdi Brand: GourmetFoodStore

Manufacturer: Tealdi Brand: GourmetFoodStore

Manufacturer: USA

Manufacturer: Pasta Zelo Brand: Pasta Zelo

Basil Tagliatelline is one of Pasta Zelo's special cuts. With an exceptional aroma, it is at its best with chopped tomatoes or seasonal vegetables. Egg pasta (pasta all'uovo) such as this Tagliatelle is the most commonly served dish on Sundays and on special occasions in Italy's Marche region, the home to Pasta Zelo.What makes Pasta Zelo products unique is the total absence of stress of overheating the dough during its preparation. The raw materials they use are 100% Italian: Wheat flour (semola di grano duro) of Altamura and fresh free-range eggs. The recipes for their pastas follow the best traditions of the Marche region. Thanks to the use of innovative machinery with a low stress mechanism, their pasta has the consistency, roughness and unmistakable taste of handmade pasta. The company's motto is "The taste of yesterday, the knowledge of today". The experts at Pasta Zelo do not make the dough in an industrial way, mixing wheat flour and eggs in a machine, as this heats the dough and harms the eggs in the process. Instead, they hydrate the mixture by nebulizing the flour in a closed container then slowly add the eggs. The two bind together making little spheres which are completely separate and cold. They are then put between two rolls of steel which turn slowly, spreading the little spheres into sheets of pasta. This innovative manufacturing method yields a pasta that remains "al dente" no matter how hard you try to overcook it. The cooked strands do not tend to stick together either, as the rough texture prevents this. Finally, it is easily digested thanks to preservin...