Tagliatelle all’Uovo is an Italian pasta that is made of durum wheat and a whopping 20% of fresh eggs. These eggs ensure that the typical elongated shape of the pasta stays in a better shape during the cooking, and they also give the tagliatelle a better taste. The pasta is partly hand produced in an traditional artisan way. Bronze moulds are used and slower drying times at a low temperature is utilised. This explains why the Tagliatelle all’Uovo has a coarse structure, allowing the sauce to better adhere to the pasta. The pasta never looks the same: the edge of the tagliatelle can be frayed or it can be smooth. This is the charm of handmade products…
Due to its appearance and structure, the Tagliatelle all’Uovo is ideal for creamy and thin sauces, like carbonara or a Porcini cream sauce.