Tagliatelle Amalfitane are the intermediate shape between Classic Tagliatelle and Pappardelle. For some, Tagliatelle Amalfitane are the REAL tagliatelle, neither too wide nor too narrow. The optimal measure for a good steaming dish of egg pasta, perhaps flavoured with typical Mediterranean ingredients such as olives, capers and cherry tomatoes. You have to taste it to understand that the 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: 0,8 ÷ 1,2 mm
Width: 7 mm
Appearance: bright yellow colour, rough and porous consistency.
Smell: the distinctive aroma of egg pasta
AVERAGE NUTRITIONAL VALUES (per 100g)
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 100 grams of pasta, in 2 litres of water, salted when boiling. Do not mix pasta in the first minute of cooking to preserve the length of the product. Cook for the time indicated. Drain the pasta and stir with the condiment to taste.
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- Immagine pacchetto generico