More Info

500g.

How to use

Chef Gabriele recommends pairing our saffron tagliatelle with a lamb ragù or seasonal vegetables. They are also delicious with prawns, extra saffron and a dash of white wine.

Do not thaw frozen tagliatelle before cooking. Remove from the cryovac and cook in salted boiling water for 5-6 minutes, stirring lightly after 2 minutes to separate the strands of pasta. Strain and combine with your chosen sauce.

Ingredients

Semolina, Molino Pasini Tipo 00 flour,
free-range eggs, water, saffron