Pastificio Latini L'Indomabile Tagliatella all'Uovo
Pastificio Latini L'Indomabile Tagliatella all'Uovo: dry egg pasta in ribbons rolled into nests by Pastificio Latini (Pastificio Latini L'Indomabile range).
Pastificio Latini L'Indomabile Tagliatella all'Uovo is dry egg pasta in ribbons rolled into nests made by the Italian brand Pastificio Latini. The product belongs to the Pastificio Latini L'Indomabile range.
Cooking time according to the official site: 14 minutes. Dimensions given by the brand: width 4 mm, thickness 1.65 mm. Pack sizes: 250 g.
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings. Classic dishes for this shape: Bolognese sauce. Allergens: gluten, egg. The full list of ingredients and allergens is printed on the pack. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Italian durum wheat semolina and fresh eggs from barn-raised hens in Italy |
|---|---|
| Duration | 14 min |
| Main use | Bolognese sauce |
| House range | Pastificio Latini L'Indomabile |
How it connects to Pasta
Pastificio Latini L'Indomabile Tagliatella all'Uovo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Pastificio Latini L'Indomabile, Tagliatelle
Frequently asked questions
How long do you cook Pastificio Latini L'Indomabile Tagliatella all'Uovo?
14 minutes, according to the official Pastificio Latini website.
What are the ingredients of Pastificio Latini L'Indomabile Tagliatella all'Uovo?
Italian durum wheat semolina and fresh eggs from barn-raised hens in Italy. The full list of ingredients and allergens is printed on the pack.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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