Tagliatelle goodies


For those who don't want to give up the tagliatelle format even while enjoying a soup. Chicche di tagliatelle are small pieces of tagliatelle, in fact, obtained from the prestigious sheet of Aldo's egg pasta, which gives broths and soups a taste that satisfies both the sense of smell and the palate. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_CCTA Category:



Ingredients:  semolina of germ Lasted, eggs 32%
Form: Short pasta 4 ÷ 40 mm
Sheet thickness: 0,7 ÷ 1,1 mm
Width: 4 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

Chicche di minestra lend themselves to various cooking methods: they can be cooked directly in broth or in a first course sauce (taking care that the latter is slightly stretched since dry egg pasta absorbs more), as well as a classic pasta, therefore in abundant boiling salted water, taking care to mix after the first minute to keep the shape intact.

Italian quality

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

From the Cookbook

Chicche from tagliatelle soup with pumpkin cream, roasted turbot fillet, bacon chips

Cut the pumpkin into large wedges, dress it with a drizzle of oil. Wrap each individual clove in aluminum foil and cook in the oven at 160°C for 3 hours. Leave to cool and separate it from the zest. In a saucepan, brown the chopped shallot with a drizzle of oil. Add the pumpkin pulp, potatoes and vegetable stock. Cook gently for 40 minutes, taking care to stir from time to time. Season with the salt and pepper. Also add the mango in the last 5 minutes of cooking. Let it cool slightly and emulsify with a drizzle of oil. Clean the turbot, removing the skin and cut it into small slices. Coat it with white bread and roast it in a non-stick pan with a drizzle of oil. Season with salt and pepper. When cooked, deglaze with the Varnelli. Cook the chicche separately in plenty of salted water for 2 minutes. Drain and complete the cooking in the pumpkin cream.

Divide the pumpkin cream among the individual plates. Place the turbot steak on it. Garnish with the crispy lard, the dehydrated tomato and complete with drops of sapa.

  • 200 g diced potatoes
  • 450 g pumpkin
  • 30 g shallots
  • 50 g EVO oil
  • 500 g vegetable broth
  • 5 g ripened garlic
  • 10 g Varnelli distillate
  • 80 g diced mango
  • 40 g white breadcrumbs
  • 160 g turbot fillet


To complete

  •  100 g roasted bacon
  • 8 pcs dehydrated tomato