Amalfi Tagliatelle


The Tagliatelle Amalfitane are the intermediate format between the Classic Tagliatelle and the Pappardelle. For some the Tagliatelle Amalfitane are the REAL tagliatelle, neither too wide nor too narrow. The optimal measure for a nice steaming plate of egg pasta, perhaps scented with typical ingredients of Mediterranean cuisine such as olives, capers and cherry tomatoes. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_AMAL Category:



Ingredients:  semolina of germ Lasted, eggs 32%
Form: Long pasta
Sheet thickness: 0,8 ÷ 1,2 mm
Width: 7 mm
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein: 16 g
Sale: 0,16 g

Cooking methods

Bring the water to the boil and add salt, taking care to use 2 liters of water for every 100 g of pasta. Once the pasta has been immersed in boiling water, it must be left unturned for at least the first minute, to preserve the length of the product. After the cooking time indicated on the package, drain and sauté in the pan with the sauce of your choice.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Tagliatelle Amalfitane in sea bream, tomato and zucchini

Heat the oil in a pan. Gently soften the shallot with the matured garlic. Add the tomato sauce and the concassé. Fix with salt and pepper. Leave to cook over moderate heat for about 6/7 minutes. Remove the skin and bones from the sea bream. Cut the fish into cubes. In a pan, heat a little oil. Gently sear the courgettes and sea bream. Season with salt, pepper and deglaze with the white wine. Bring to the boil and add to the tomato sauce. Quickly toast the bread crumbs in a pan with a drizzle of oil until they have taken on a golden colour. Toast the fish skin in a pan for 4-5 minutes and dry it in the oven to make it crispy. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Complete with the parsley and oregano.

Present the Amalfitans in individual dishes. Decorate with the skin of the roasted sea bream. Complete with bread crumbs and a drizzle of extra virgin olive oil.

  • 70 g EVO oil
  • 50 g shallots
  •  15 g ripened garlic
  • 300 g concassé tomato
  •  100 g tomato sauce
  •  100 g courgettes cut into slices
  •  400 g sea bream fillets
  •  30 g aromatic white wine
  •  50 g fish stock
  •  10 g chopped parsley
  •  2 g dried oregano

For presentation

  • 40 g white bread crumbs
  •  4 pcs crunchy sea bream skin