TAGLIATELLE EGG PASTA ORGANIC

The Egg Tagliatelle from “Antica Madia”. Who doesn't know the "tagliatelle"? Their name derives from the verb "to cut", since traditionally they are obtained by rolling out the dough into a thin sheet and cutting it, after having rolled it up. Historical notes: on April 16th, in 1972 Francesco Majani and Alcino Cesari, in the name of the Italian Academy of Cuisine, deposited the recipe and measure of the real Bologna tagliatella with the Chamber of Commerce& Industry, Crafts and Agriculture of Bologna. The Classic recipe wants the "tagliatelle" to be seasoned with Bolognese sauce, prepared with beef pulp, ground and cooked in a sautéed butter, bacon, herbs, cooked with broth, wine and tomato paste, and generously covered with Parmigiano Reggiano .