Egg Tagliatelle
Rustichella d'Abruzzo
in Abruzzo, Italy
Ingredients: durum wheat semolina, 31.70% eggs (yolk and white)
From the Italian word tagliare, meaning "to cut," as tagliatelle were traditionally hand-made and cut with a knife. Wider than fettuccine, this pasta is mostly associated with Bologna, but today is very common throughout Italy.
Traditionally served with a hearty bolognese sauce, as well as cream or butter-based sauces.
Cooking Time: 4-6 minutes.
