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Tagliatelle all'Uovo

Tagliatelle all'Uovo

Legend has it that Tagliatelle were inspired by Lucrezia Borgia's hairstyle and were dedicated to her when a poetic and skilled Court chef created them on the occasion of her marriage to Alfonso d'Este: no other pasta shape can boast such a romantic origin.<br /> Barilla Emiliane reinterpret this tradition every day, offering you Tagliatelle that are made with a skillfully rolled out sheet of pasta dough that is just rough and porous enough to absorb sauces and enhance their flavours.

Tagliatelle all'Uovo

Shape

Tagliatelle are flat, thin ribbons of egg pasta dough, about 5 mm wide. They are similar to Fettuccine, although they differ in that they are slightly narrower in width (2 mm less). They are just as versatile, which makes them perfect for meat sauces as well as for fish and vegetable sauces.

How to use

Tagliatelle's textured pasta dough makes it particularly versatile; perfect for heavier meat sauces as well as lighter fish and vegetable sauces.<br />Barilla suggests trying Tagliatelle with a delicate shrimp and zucchini blossom sauce: an elegant combination that is simple and delicious to make an ordinary day extra special.<br >  If you prefer a more traditional sauce enjoy Tagliatelle with a rich and full-bodied Bolognese sauce.