Egg Tagliatelle Pasta
Tagliatelle are made of egg pasta dough cut in slim flat strips about 5mm wide. Similar to Fettuccine that has slightly smaller width. Versatile shape with rough texture and porous surface.
Chefs and cooking-enthusiasts have them with meat ragù or with lighter seafood and vegetables sauces. Traditionally paired with a rich Bolognese sauce. Barilla suggests trying them with prawns and zucchini flowers: an elegant, simple and tasty pairing, to transform an everyday dish into a special one.
- *Artisanal pasta
- *Porous surface, which holds sauce well
- *Made with 28% egg for a rich, silky taste
How to Cook Tagliatelle Pasta:
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 liter for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack (6 minutes).
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.
Remove from heat, drain well and serve with your favorite pasta sauce immediately.
Ingredients: Durum wheat semolina, eggs (cage-free), purified water.
*Allergen information: contains wheat, eggs.
Storage: Store in a cool dry place. Refrigerate cooked pasta in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-4 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 1-2 years in the cupboard or at room temperature.
Barilla Tagliatelle With Veal Bolognese And Baked Ricotta Cheese
*recipe from barilla.com
250g Barilla Egg Pasta Tagliatelle
1 jar Barilla Bolognese sauce
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 celery, finely chopped
1 garlic clove, crushed
1 glass of good quality red wine
100g finely chopped Italian Pancetta
300g veal, minced
2 bay leaves
10 basil leaves, torn
100g of baked ricotta, crumbled
Extra Virgin Olive Oil
Rock salt, for pasta water
Salt and pepper, to taste
Bring a large pot of water to the boil and add salt.
In a large fry pan, cook the onion, garlic, carrot and celery, together with Pancetta in a little oil. Once golden, add the veal and cook, making sure there are no lumps. Add wine and allow to evaporate. Add the Barilla Bolognese sauce and bring to a simmer. Add the bay leaves and cook with the lid on for 15 minutes on low heat. Stir occasionally.
Add the Barilla Egg Pasta Tagliatelle to plenty of salted boiling water and cook according to the instructions on the pack. Drain the pasta one minute before the suggested cooking time.
Toss the pasta with the sauce and cook for a further minute. Remove from the heat, add the ricotta and serve with a drizzle of Extra Virgin Olive oil.