In this week’s dish, we serve freshly made gluten free pasta. Regardless of whether you are able to consume gluten, this is pasta eccezionale, made in the artisan tradition and carefully cut into beautiful strands of tagliatelle.
Tagliatelle fall into the family of what is known as “cutters” (in Italian, “tagliare”, means “to cut”), which is a group of pasta that are long and ribbon-like. Other members of the “cutters” family include tagliolini, tajarin, pappardelle, trenette and fettuccine. Tagliatelle hail from the Emilia-Romagna and Marche regions of Italy, where they have been loved for generations. Legend states that tagliatelle were invented on the night of Annibale II Bentivoglio’s wedding to Lucrezia from the house of Este in 1487, by Lucrezia’s talented chef, after seeing her ribbon-like hairstyle. However, there is much speculation about whether this is actually true or a joke made up by humourist Augusto Majani in 1931. We will never know.
One thing is absolutely certain, however, the Bolognese take so much pride in their beloved tagliatelle that they have a solid gold instrument, demonstrating the correct dimensions of a piece of tagliatelle, in their Chamber of Commerce (1 mm x 6 mm, for anyone curious). While we cannot guarantee our handmade tagliatelle are precisely those dimensions, we can guarantee that they perfectly complement our stripped- back, but incredibly beautiful, pesto alla genovese. Made very simply using a pestle and mortar with just a few ingredients, this classic sauce of Liguria is splendid at its freshest - which is exactly what we bring you.
Allergens in BOLD & CAPITALISED:
Gluten Free Tagliatelle (165g):
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin
Pesto alla Genovese (70g):
Basil (51%), Olive Oil, Vegetarian Italian Cheese (MILK, Salt, Vegetarian Rennet, EGG Lysozyme), Pine Kernels, Garlic, Salt
Vegetarian Grated Cheese (8g):
MILK, Salt, Vegetarian Rennet, EGG Lysozyme