Organic Egg Pasta Tagliarelle Cipriani
Cipriani's Organic Egg Taglierelle epitomizes the union of organic excellence and culinary mastery. Crafted with organic ingredients of the highest caliber, these wide, flat ribbons of pasta redefine the essence of organic pasta. With a cooking time of 3 minutes, these taglierelle strands represent the brand's commitment to producing pasta that is both environmentally conscious and exceptional in taste.
Exclusively produced at Cipriani's facilities in Venice and derived from carefully selected organic ingredients, these taglierelle maintain a delicate roughness, indicating the use of premium semolina sourced from organic farming methods. Their generous width offers a substantial texture that ensures a satisfying dining experience, while their swift cooking time preserves a perfect al dente consistency.
Cipriani's Organic Egg Taglierelle embodies a harmonious fusion of organic principles and culinary artistry. Revered for their adherence to organic farming practices and superior taste, these wide ribbons promise an organic dining experience that harmonizes sustainability with delectable flavors. Each serving of these taglierelle encapsulates the brand's dedication to providing an organic, tantalizing, and environmentally conscious culinary delight.
The Traditional Recipes
Tagliarelle with Tomato Sauce
Tagliarelle at Pomodoro is one of those basic recipes that every Italian restaurant should be able to do well. In fact, you can use the dish to judge a restaurant: Do they use a good brand of pasta? Do they cook it well — neither undercooked nor overcooked? Do they cook it to order? Is the tomato sauce fresh? Are the butter, oil, and cheese good? Unless all the answers are yes, forget about the restaurant! For this dish you can use any pasta, any shape, white or green, with or without egg. If you’re using dried egg pasta, you will need 3/4 pound (330g).
SERVES 6 AS A FIRST COURSE OR 4 AS A MAIN COURSE
1 recipe Fresh Tomato Sauce with Basil
1 pound of Tagliarelle (500g)
1 tablespoon unsalted butter, softened (15g)
1/2 cup freshly grated Parmesan cheese
(65g) plus extra to pass at the table
6 fresh basil leaves for garnish
Bring a large pot of water to a boil. Prepare the tomato sauce in a large skillet and keep it warm over low heat. Salt the boiling water, add the Taglierelle, and cook for about 2 minutes or until al dente. Drain well in a colander and add the spaghetti to the skillet along with the softened butter and Parmesan cheese. Toss well to combine. Put the spaghetti on a heated platter and garnish with the whole basil leaves. Pass around a small bowl of grated Parmesan cheese.