Organic Egg Pasta Tagliarelle Cipriani

Weight: 250 g / 8.82 oz

A sheet characterized by firmness and softness, two apparently antagonistic qualities, but that true lovers know perfectly. Egg pasta must never be al dente, but soft and at the same time consistent. You can better understand its quality by not cooking it a minute less, if anything a minute more 'A tip to judge a restaurant: try to order butter and cheese pasta' This advice from Arrigo Cipriani applies to all good quality pasta; this recipe is naked, it cannot hide anything. 

Code: 3310
In stock

1 kg of the best quality durum wheat semolina 7 fresh eggs processed with precision, energy and patience Over 80 folding steps thanks to an exclusive machine designed by Arrigo Cipriani. After 14 hours of drying at low temperature, we obtain a thin and velvety sheet on the palate, which in a few minutes of cooking grows generous and perfectly 'al dente'.

Durum wheat semolina, egg (25%).
24 months
Product Infos
Free from: Organic, Kosher
Made In Italy
Nutritional Values
Carbs: 68.7g
Energy kCal: 378kcal
Energy kj: 1600kj
Fats: 4.6g
Fibers: 2.6g
Proteins: 14.2g
Salt: 0.1g
SatFats: 1.3g
Sugars: 2.9g

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).


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.

Copyright @ 2022, Cipriani Food, All Rights Reserved. Cipriani Industria S.r.l. - 30124 Venezia - San Marco 1323 P.IVA: IT 01836320273 - Capitale Sociale € 100.000 i.v.