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  • Egg Tagliatelle
  • Egg Tagliatelle
  • Egg Tagliatelle

Egg Tagliatelle

SKU:PST300B00081
€3.70

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Blond hair of Lucrezia Borgia inspired the chef from Emilia who first gave life to this traditional Italian pasta shape: egg tagliatelle. A staple of the culinary tradition of the Marche, Egg Tagliatelle of San Ginesio bring to the table culture, history, but also very much taste. Great for recipes with meat based sauces or vegetables, practically perfect when combined with black or white truffles.


Type: Egg Pasta
Producer: Azienda Agricola e Agrituristica Luciani Diego
Made in: Marche (Italia)
Net Weight: 300 g
Recipe by Tasting Marche: Tagliatelle with Porcini Mushrooms and Truffles; Traditional red Tagliatelle

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The name "tagliatelle" originate from the Italian verb "tagliare" (to cut); this pasta shape is achieved by rolling the dough to thin sheets and then cutting it into stripes of the desired size. Legend has it the personal chef of Sir Zefirano from Bologna created tagliatelle at the end of 1400. On the occasion of the marriage of the famous Lucrezia Borgia, the chef was inspired by her beautiful blond hair. So much history in a food so simple and genuine as egg tagliatelle, this egg pasta recipe is handed down from generation to generation. After having create a dough with whole fresh eggs and durum wheat semolina, force it through the bronze dies to get the shape chosen and the desired roughness. Then leave the tagliatelle to dry very slowly and at very low temperatures.

The passion for pasta of the Luciani Family is handed down from generation to generation. Once the grandmothers were the ones who, with a rolling pin and wooden counter top, did not lose an opportunity to make delicious egg pasta, recently the grandson Diego, fascinated by this art, decided to embark on a real mission: to make the tradition of egg pasta of the Marche known to the rest of Italy and abroad. The laboratory is located in San Ginesio, a place standing out for its clean air, healthy climate, charming country and enviable calmness. The Azienda Agricola Luciani produces egg pasta, typical of the tradition of San Ginesio, offering different shapes: quadrucci, maccheroncini, spaghetti, tagliatelle, pappardelle, mezze maniche, conchiglioni and strozzapreti.

General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 5 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.

Durum wheat semolina and whole fresh eggs. Percentage of egg 27%, very slow drying at low temperature

The unbelievable association between Egg Tagliatelle of San Ginesio and Truffles of Acqualagna. You can impress your guests with a dish that is very simple to prepare, but it combines royal origins and divinely authentic tastes.