These "noodles" are a typical product of central and northern Italy. Long and rectangular, "Tagliatelle" are made with fresh pasta of durum wheat semolina, pasteurized fresh eggs (at least 20% of the total), water and salt.

The peculiarity of tagliatelle comes from their ability to combine with a lot of different sauces: mushrooms and peas with cream, ragu, eggplant and parsley, zucchini and mussels, artichokes and sausage. Especially tasty and delicate, these noodles should be stored at a temperature between 2 and 4 degrees and is recommended not to cook for more than 3 minutes and a half.

They are kept strictly in propylene and packed in 1,000 grams envelope.