Spinach Tagliatelle with Salsa di Noce (v.)
Spinach Tagliatelle with Salsa di Noce (v.)

One Large Portion

Spinach Tagliatelle with Salsa di Noce (v.)

''Oh my God, this is delicious'' - Esther Walker, writing in The Times

Legend states that tagliatelle was invented in 1487 by the court chef of the House of Este after being inspired by Lucrezia d’Este’s wedding hairdo, which was styled in long, flat curls. Tagliatelle’s long ribbon-like shape is such a source of pride in Italy, that there is even a solid gold replica of tagliatelle in the Bologna Chamber of Commerce, demonstrating the “correct” dimensions of 1 millimeter of thickness by 6 millimeters of width (we wonder how much debate there was on this very important issue). While we cannot guarantee that our tagliatelle are precisely those dimensions, we can guarantee that our walnut and sage sauce is held up perfectly by the flat pasta, and that it is utterly delicious.

Italy is the 3rd largest producer of walnuts in the world, and are harvested every autumn and winter. Many homes in central Italy have at least one walnut tree, and families often find passer-bys raiding their precious trees. There has been a shortage recently, so consider yourself lucky to be tasting these delicious Italian noci.

Ingredients: Fresh pasta (Wheat flour, Egg, Spinach, Durum wheat flour, Salt), Walnuts, White bread (Wheat), Milk, Garlic, Sage, Black pepper

Garnish: Parmesan, Walnuts