Tagliatelle - derived from the Italian word tagliare, meaning 'to cut' - is a traditional pasta from Italy, Emilia-Romagna and Marche regions. Tagliatelle is a long, flat strip of pasta, usually 6.5 to 10 mm wide. Tagliatelle can be served with many sauces, although the classic is Bolognese sauce.
Cooking time: 7-8 minutes
Since 1918, four generations succeeded in the family company. Located in Apulia, close to Lecce, Benedetto Cavalieri perpetuates an unrivaled know-how in the pasta confection with durum for an incomparable crunchiness. The variety of wheat employed on this territory and the Apulia area explains indeed this difference. Everything during the process allows the pasta to blossom in the mold without pressure. The drying is slow and realized at a soft temperature to guarantee a perfect holding at cooking. The drying process, for about 40 hours at a low temperature, ensures a perfect osmosis between carbohydrate and protein. In this way you can get a balanced cooking from core to surface, a ‹‹delightful chewiness›› and a perfect amalgam with your sauces.