A timeless format that lends itself to every need in terms of thickness and width (4 mm). Known and appreciated for its versatility, egg tagliatelle can be prepared in many ways without ever disappointing. Good with ragù, as tradition dictates, they become special when seasoned with a drizzle of oil. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_CUT Category:



Ingredients:  semolina of germ Lasted, eggs 32%
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

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

Cook in plenty of water (2 liters for every 100g of pasta), salted when boiling. Dip the pasta into the water. Do not stir the pasta in the first minute of cooking to preserve the length of the product. Cook over high heat for the indicated cooking time. Drain the pasta and stir it in the pan with the sauce to ensure that it absorbs it.

Italian quality

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

From the Cookbook

Tagliatelle with white meat ragout and truffle

Ripen the shallot in extra virgin olive oil and cut it into brunoise with the garlic and a little chopped lard, the carrots and celery cut into brunoise. Add the white meat cut into small cubes rigorously with a knife. Season with salt and pepper from the mill and after browning, sprinkle with dry white wine. Add the bouquet garni and the white background. Cook for about 50 minutes on low heat. When cooked, add the brown stock. Cook the tagliatelle in plenty of salted water for 5 minutes and cook them again in the white meat ragout with the addition of butter and Parmesan. If necessary, add a little cooking water mixed with clear stock. Perfume with thinly sliced ​​chives.

Serve the tagliatelle on individual plates, decorate with a nice grated truffle. Stain with EVO oil.

  • 70 g EVO oil
  • 70 g shallots
  • 50 g brunoise carrots
  • 50 g brunoise celeriac or green celery
  • 10 g garlic
  • 200 g light veal pulp, all cut with a knife
  • 200 g pork fillet pulp
  • 200 g rabbit or chicken pulp
  • 1 bouquet garnì (laurel, rosemary, sage and savory)
  •  to taste white wine
  • 1000 g clear bottom
  • 100 g brown stock


To cream

  • 30 g butter
  • 30 g parmesan
  • 30 g black truffle
  • 10 g EVO oil
  • chive