Benedetto Cavalieri Italian Pasta - Tagliatelle 500gr

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Benedetto Cavalieri Italian pasta - Tagliatelle, a long artisanal pasta format.
This tagliatelle pasta, double longer than standard tagliatelle, is packed uncut and folded. Benedetto Cavalieri Tagliatelle pasta is produced with a blend of the best durum wheat semolinas. Available in a 500gr pack.

Reference F01A006


Benedetto Cavalieri Italian pasta - Tagliatelle, double longer than standard tagliatelle, is packed uncut and folded.

This tagliatelle pasta ensures perfect cooking and it works great for rich, meaty sauces.

The production method is called "delicate" and prevents the ‘mechanical destruction’ of gluten and carbohydrates: a long kneading, a slow pressing, drawing and drying at a low temperature.

Extruded through traditional bronze dies, this Benedetto Cavalieri tagliatelle pasta has a porous surface.


durum wheat semolina

Underlined items are allergens; they contain gluten.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 355 kcal (1490 kJ)
  • fat: 1.5 g (of which saturated fatty acids: 0.3 g)
  • carbohydrates: 71.5 g (of which sugars: 3.6 g)
  • fiber: 2.5 g
  • proteins: 12.5 g
  • salt: 0.00 g

Available in a 500gr pack.

When you say tagliatelle you commonly mean fresh pasta ribbons.

Originally made simply with flour and water, now mostly made with the addition of eggs.

Benedetto Cavalieri Italian pasta - Tagliatelle is produced with a blend of durum wheat semolinas.

If you prefer organic food, Benedetto Cavalieri produces a delicious type of organic whole-wheat Tagliatelle.

To better wed the pasta to the sauce, put the sauce in a broad skillet and heat it while the pasta cooks.

Drain the pasta when it's just shy of done and stir it into the skillet before the colander stops dripping completely.

Toss the pasta and sauce over high heat for a minute or two, until the pasta is done.

This technique is called "pasta strascicata", and will work especially well with creamy meat or vegetable sauces.


The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.


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