Tagliatelle de Semola no.125 - De Cecco 12x500g

● Medium width pasta with semola rather than egg. Bronze extruded to create a rougher surface area, perfect for holding sauces.

● Tagliatelle originate from the northern regions of Italy and are especially prominent in the culinary traditions of Emilia Romagna.

● They are excellent for first courses or in oven-baked dishes, perfect with Fish or Shellfish based sauces or with white sauces made from soft Cheeses and Cream.

● Probably the most famous combination is Tagliatelle al Ragù alla Bolognese (with Bolognese Meat Sauce).

Since 1886, De Cecco has been producing Pasta using the best quality durum wheat guaranteeing Pasta with unique qualities and perfect cooking performance.Italian Wheat is selected for it’s flavour along with California and Arizona Wheat for the quantity and quality of the proteins which make the Pasta “al dente”, firm and elastic, one of the characteristics of De Cecco Pasta. Following rigorous quality checks, the heart of each grain is gently ground and mixed with local spring water with the resulting dough slowly kneaded until the perfect consistency is achieved.
The Pasta is cut using traditional bronze drawplates which results in a rougher, more porous surface allowing sauces to beautifully coat the Pasta. This technique combined with a slow drying process creates Pasta with an exceptional aroma, flavour and consistency.