Tagliatelle with lemon


Delicate and fragrant, they evoke extraordinary citrus sensations that inebriate without disturbing the meal. Tagliatelle al Limone are the classic tagliatelle made with the true essence of the best Sicilian lemons; the tasting begins even before the tasting, when the volatile substances of the lemon essence reach the olfactory receptors before the real explosion of taste. The suggestions for use can be varied: white fish sauces or artichokes and courgettes or simply oil, parsley and Parmesan. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_LIMO Category:



Ingredients:  semolina of germ Lasted, eggs 32%, oil lemon essential 2,5%
Form: Long pasta
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 with a citrus aroma

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: 373
KJ: 1577
Fat: 4,6 g of which saturated 1,5 g
Carbohydrates: 67 g of which sugars 0,3 g
Protein: 15 g
Sale: 0,21 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 with lemon with smoked char, cardoncelli and Varnelli

Cut the cardoncelli mushrooms into cubes. Froth the butter in the pan. Add the char, the cardoncelli mushrooms and sauté quickly. Deglaze with Varnelli and let it evaporate. Add the cream and fennel. Leave the sauce to dry until a creamy density is obtained. Cut the whole cardonello mushroom into slices. Roast the slices in oil until they turn golden brown. Reduce the cream by one third. 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. Risotto them in the sauce, adding a little cooking water if necessary.

Present the noodles in individual plates. Decorate with the caviar, the trout roe, the roasted cardoncello. Stain with the milk cream reduction.

  • 160 g smoked char (gold trout)
  • 30 g Varnelli (or Mistrà)
  • 200 g cardoncelli mushrooms
  • 200 g cream of milk
  • 5 g chopped fennel


  • 100 g cardoncelli mushrooms
  • 30 g “parmesan of the poor” (toasted breadcrumbs with EVO oil)
  • 10 g EVO oil
  • 5 g trout caviar (Trota Oro)
  • 5 g gold trout roe
  • 150 g cream of milk