The quintessential long egg pasta.

From the Italian verb ‘tagliare’ meaning to cut. Predominantly eaten in Emilia-Romagna, tagliatelle are traditionally made by rolling up thin sheets of dough, then cutting the noodles individually.

On The Plate

Tagliatelle are characterized by their soft, velvety texture when cooked, with elastic tenacity that willingly wraps around one’s fork. Traditionally served with a healthy amount of fatty butter and salty Parmigiano Reggiano, emulsified with its own starchy cooking water, or a bold and textural ragù alla bolognese.


  • Soft wheat flour
  • Whole eggs


6mm wide flat noodle