De Cecco Egg Tagliatelle

According to an old method the De Cecco egg pasta is made with real fresh eggs (collected about 3 days after having been laid), free from colouring synthetic agents, shelled, pasteurized, cooled at 2-3° C and then kneaded according to a special method, which makes the thinnest pastry possible (0,98-1,18 mm), just like home-made pasta. The quality of the wheat and the semolina is the same chosen for the other pasta. The quality of fresh and natural eggs is implicite and guaranteed by De Cecco. Tagliatelle belong to the long pasta family, they have a flat or almost flat section, they are 0,90 mm thick and 5,60 mm wide. They originate from the Northern Italian regions, in particular from Emilia where they are well established in the culinary and gastronomy tradition. Tagliatelle are a rather versatile format which can be eaten with a wide range of ways and sauces. Excellent both as dried pasta dishes and pasta flans and absolutely perfect with fish and shellfish sauces, with butter and white sauces made of soft or melted cheeses with a touch of curry or saffron.Cooking time 7 mn