A pack composed of Italian pasta and pasta sauces. Typical Italian pasta sauces combined with Benedetto Cavalieri pasta, one of the best Italian artisan pasta. You don't need to be a starred chef to prepare gourmet pasta dishes.
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):
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Originally made simply with flour and water, now mostly made with the addition of eggs.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.
PASTIFICIO BENEDETTO CAVALIERI
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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