Tagliatelle from the company Thrace, to create a quick meal or a gastronomic dish! They are one of the popular types of pasta, coming in large, flat ribbons and historically originating from the regions of Marche and Emilia-Romagna in Italy. They are usually served with pork or beef, as well as with ragu alla bolognese sauce.

With a rough and porous sheet, they pair well with both light sauces with vegetables or tomato and herbs, as well as with more substantial dishes. Combine them with a light sauce of shrimp and zucchini flowers or with a rich and hearty bolognese.

Packaging 500 grams.

Cooking Instructions:

• The water must be boiling vigorously before you add the pasta.
• Just before it boils, add salt, preferably coarse. For every 5 liters, use 1 tablespoon.
• Boil the pasta on high heat, with the pot uncovered, stirring occasionally to prevent them from sticking together.
• Depending on the size, shape, and thickness, different types of pasta have different cooking times.
• To avoid becoming mushy, follow the cooking time indicated on the package.