Dried tagliatelle pasta

Description

Dried tagliatelle pasta consists of wide, flat ribbons with a uniform golden color and a subtly neutral, slightly grainy flavor; once cooked, it retains its elasticity and holds sauces well due to its porous structure. It is primarily a source of complex carbohydrates, also providing plant protein, a small amount of fat, and B vitamins and minerals, especially if made from semolina or enriched flour. In moderate portions, it serves as a good energy fuel and a component of a balanced diet, particularly when combined with vegetables and a source of protein. Tagliatelle pairs perfectly with meat sauces (ragù, bolognese), creamy sauces, mushroom sauces, pesto, as well as seafood dishes and casseroles. Store in a dry, cool place in an airtight container, away from light; dried pasta has a long shelf life (usually 12–24 months). Cooked portions can be stored in the refrigerator for 2–3 days or frozen for up to 2 months.