Very fresh egg tagliatelle in a tray, for volume cooking. The ribbon for ragù and butter sauces.
Very fresh egg pasta from Campania, in a tray. The egg gives a golden colour and a silky texture.
The flat, porous ribbon holds rich sauces. Fresh pasta usually cooks in 2 to 4 minutes.
Serve them with a Bolognese ragù, or simply with a drizzle of olive oil or a knob of butter.
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