Tagliatelle

Pronunciation: 'tah-lyah-TELL-eh'

Our vegan Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche (that’s where our pasta chef Luca is from!) regions of Italy. Long, flat ribbons that are similar in shape to Fettuccine. Goes well with any of our sauces.

Our pasta is made with Australian-sourced durum wheat semolina flour.

Recipe idea/Try: Tagliatelle, crispy Pancetta, green Asparagus, and Pecorino Romano

Try: Spinach Tagliatelle with Puttanesca and fresh prawns or mussels.

Cooking Time: 4 minutes (al dente)

Size: 320g

Serves: 4

Allergens: GLUTEN; produced in a facility that also processes dairy, eggs and nut.