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Tagliatelle

My green & yellow tagliatelle (called "paglia e fieno" in Italy) gets its wonderful color from spinach and eggs. The special texture gives the perfect "al dente" bite, and means the pasta cooks quickly, doesn't stick together, and holds the sauce better.

About this product:

  • no preservatives
  • no GMO ingredients
  • no artificial flavors
  • no artificial colors
  • no powdered eggs

Nutrition facts
2
min
cooking time
2 ½
servings
270
calories
per serving
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Amazing
in three simple steps

Heat 4 quarts of water to boiling. Add a pinch of salt. Add pasta and return to a gentle boil.

Cook 2 minutes stirring occasionally. Remove and drain.

Toss pasta in melted butter, extra virgin olive oil or favorite sauce. Sprinkle with grated Parmigiano Reggiano cheese and serve.

Parmesan or Portobello?

The delicate creaminess of Alfredo sauce with Parmigiano Reggiano D.O.P. or Portobello Sauce rich with the flavor of sauteed mushrooms. Both comforting and delicious, which are you craving today?

Portobello Mushroom Sauce

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Alfredo

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