Tagliatelle - Classic Artisanal Egg Pasta from Le Marche

The shape that needs no introduction. Four millimetres wide, rough to the touch, golden in the pan — tagliatelle done the way Italian egg pasta should be: slow-dried on frames at low temperature, made to hold a sauce the way it was meant to.

If there is one shape that defines Italian egg pasta, it is the tagliatelle. Not because it is the oldest or the most dramatic, but because it is the most honest four millimetres of dough — it asks only to be made well, and reveals everything when it is not.

At La Pasta di Aldo, in the Marche town of Monte San Giusto, tagliatelle is understood as a responsibility. The family has spent decades perfecting a process built around bronze-die extrusion, careful working of the dough, and slow drying at low temperature on frames until the sheet is ready. No water added, no shortcuts. The process exists to serve the ingredient, not the other way around.

Pairs naturally with traditional meat ragùs and slow-cooked sauces, butter and parmesan, or simpler vegetable sauces — anything that needs a sheet of pasta that can carry it.

Contains WHEAT and EGGS. May contain traces of soy and mustard.