Tagliatelline – Egg Pasta Nest 250g

$8.99

Eaten throughout Italy, this is a thinner version of the more well-known flat pasta, tagliatelle. This pasta has its origins in Liguria, but they go even further back to Japan in its similarity to Udon (although tagliatelline evolved into a delicate flat noodle). As a result, this pasta is a great all-rounder, working well in both broths and sauces (and a must for making for Modenese Torta di Tagliatelline). Enjoy with pestos and seafood, in the Ligurian tradition, or embrace Japanese broths with the egg noodle particularly loving mushroom and seaweed based flavors.

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Description

Egg pasta (pasta all’uovo) is the most commonly served dish on Sundays and on special occasions in Italy’s Marche region, the home to Pasta Zelo. What makes Pasta Zelo products unique is the total absence of stress of overheating the dough during its preparation. The raw materials they use are 100% Italian: Wheat flour (semola di grano duro) of Altamura and fresh free-range eggs. The recipes for their pastas follow the best traditions of the Marche region. Thanks to the use of innovative machinery with a low stress mechanism, their pasta has the consistency, roughness and unmistakable taste of handmade pasta. The company’s motto is “The taste of yesterday, the knowledge of today”. The experts at Pasta Zelo do not make the dough in an industrial way, mixing wheat flour and eggs in a machine, as this heats the dough and harms the eggs in the process. Instead, they hydrate the mixture by nebulizing the flour in a closed container then slowly add the eggs. The two bind together making little spheres which are completely separate and cold. They are then put between two rolls of steel which turn slowly, spreading the little spheres into sheets of pasta. This innovative manufacturing method yields a pasta that remains “al dente” no matter how hard you try to overcook it. The cooked strands do not tend to stick together either, as the rough texture prevents this. Finally, it is easily digested thanks to preserving the natural characteristics of the eggs during manufacture. All of this care and attention creates a memorable pasta that you will be proud to serve at any occasion.

Brand

Zelo Pasta

What make Zelo Pasta products unique is the total absence of stress of overheating the dough during its preparation.  The raw materials they use here are 100% Italian: Flour and fresh free-range eggs. The recipes for their pastas follow the best traditions of the Marche region. Thanks to the use of innovative machinery with a low stress mechanism, their pasta has the consistency, roughness and unmistakable taste of handmade pasta. The company’s motto is “The taste of yesterday, the knowledge of today”. The experts at Zelo Pasta do not make the dough in an industrial way, mixing wheat flour and eggs in a machine, as this heats the dough and harms the eggs in the process.  Instead, they hydrate the mixture by nebulizing the flour in a closed container then slowly add the eggs. The two bind together making little spheres which are completely separate and cold. They are then put between two rolls of steel which turn slowly, spreading the little spheres into sheets of pasta.  This innovative manufacturing method yields a pasta that remains “al dente” no matter how hard you try to overcook it.  The cooked strands do not tend to stick together either, as the rough texture prevents this.  Finally, it is easily digested thanks to preserving the natural characteristics of the eggs during manufacture.  All of this care and attention creates a memorable pasta that you will be proud to serve at any occasion.

Additional information

Weight0.75 lbs
Dimensions11.2 × 4.2 × 3.2 in

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