Dry pasta originally from central and northern Italy. Made with durum wheat semolina or fresh egg pasta. The name tagliatelle derives from the verb "to cut", since housewives usually roll out a thin sheet and cut it into the desired shape. These nests smell of 100% Italian wheat and go perfectly with the traditional Bolognese sauces Our pasta is bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina. Contains a minimum of 14% protein, firm to cooking and highly digestible.