La Molisana's N.103 Tagliatelle pasta has a rich yellow colour and a firm texture, making it the perfect foundation for a wide range of dishes. Whether you're making a classic pasta dish or experimenting with something new, this pasta is sure to impress. Tagliatelle comes from rom the Italian "Tagliare", meaning "to cut". Tagliatelle is slightly wider but thinner than fettucine Cooking Time: 9 minutes Perfect Pairings: Meat based sauces such as Tagliatelle al ragu bolognese Made using the best selection of the finest 100% Italian durum wheat and fresh mountain water, rich in mineral properties and low sodium content. With over 14% protein, the pasta stands up very well to cooking and easy to digest. Beloved by chefs as it rarely overcooks! The family-run business selects and mills its own durum wheat and controls the whole production chain from grain to table. Using bronze perforated metal plates that cut and shape the pasta. These bronze plates produce a finished pasta with a rough, porous texture. Bronze-die pasta absorbs sauce effectively, improving the mouthfeel and flavour of pasta dishes. For the perfect pasta - Cook your pasta in salted Boiling Water. Use 1 litre of water per 100g of pasta. Boil the pasta for 9 minutes, for the perfect Al Dente Pasta. Regionality: Emilia-Romagna and Marche regions of Italy.