(Or Tagliolini, as they are commonly named in many areas of Italy)
They are the "younger brothers" of Tagliatelle, Egg pasta threads, just 2mm large, they can enrich every dish without excess pretensions. Served in broth or with a simple sauce, they bring happiness to the table and the palate. Ideal for those looking for a thin sinuosity without sacrificing the right texture of handmade egg pasta. You have to taste it to understand that La Pasta di Aldo is the Egg Pasta.

COOKING TIME: 4/6 minutes

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Ingredients: durum wheat semolina, 32% eggs
Shape: Long pasta
Thickness of the dough sheet: 1 ÷ 1,4 mm
Width: 1 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta


KCAL: 370
KJ: 1564
Carbohydrates: 61 g of which sugar 1,1 g
Fat: 5,6 g of which 1,8 g saturated
Protein: 16 g
Salt: 0,16 g


Product Life: 18 months from the date of production
For proper storage: Store in a cool, dry and aerated place, away from heat and light sources.
Allergens: Gluten, Eggs


Produced and packaged in Italy.

Country of cultivation of wheat: Italy.

Country of milling: Italy


Boil pasta in abundant water (2 L. per 100 g of pasta and salted when boiling). Do not mix pasta in the first minute of cooking to preserve the length of the product. Once cooked according to the time indicated on the package, drain and sauté the pasta in the pan with the sauce or season it to taste.


Data sheet

6-Pack Box
8-Pack Box
12-Pack Box
15-Pack Box
Immagine pacchetto generico
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