Tagliatelle pasta
Description
Tagliatelle pasta is a classic, long ribbon of Italian pasta, usually made from wheat flour and eggs; they have a smooth, slightly matte surface and a delicate yellowish color, with a subtle, buttery, and grainy flavor, best retaining an al dente texture. Nutritionally, tagliatelle mainly provides carbohydrates with moderate energy value, a certain amount of protein from eggs, as well as B vitamins and minerals such as iron; versions made from semolina or whole grain offer more fiber and a longer feeling of fullness, and when consumed in moderation, fit into a balanced diet. In the kitchen, tagliatelle pairs well with heavier sauces, especially ragù alla bolognese, creamy sauces, mushrooms, sage butter, as well as lighter sauces based on oil or seafood. Store dry pasta in an airtight container in a cool, dry place, away from moisture and strong odors; keep fresh tagliatelle in the refrigerator for up to 2–3 days or portion and freeze for 1–2 months, and store cooked pasta in the refrigerator for a maximum of 3–4 days.
