Tagliatelle are a flat pasta, whose official width and thickness as stated by the Bolognese Chamber of Commerce are 6mm x 1mm. 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 as to if this was actually true or a joke made up by humourist Augusto Majani in 1931.
Alongside this classic pasta shape, we’ve looked to Campania’s coastline to inspire this incredibly fresh, summer-evoking sauce. Indeed, the Amalfi Coast, or, rather, Amalfitan Coast (a portmanteau of both Amalfi and Positano), is renowned for its lemons. These special limone are exquisitely fragrant, oversized and grow munificently along the sun-kissed coastline of Amalfi. With such perfumed abundance, locals take pleasure in preparing plates of pasta al limone, which denotes pasta dressed in a light sauce infused with local lemons and their zest.
We finish this dish with a light scattering of cheese and pangrattato (breadcrumbs), infused, again, with the fresh zest of lemons. As you prepare this special dish, pour yourself a cold glass of white wine and allow the lemon aroma to carry you all the way to the Amalfi Coast - wherever you are.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Lemon Sauce (125g):
Heavy Cream (MILK), Butter (MILK), Lemon Juice, Lemon Zest, Salt, Black Pepper
Vegetarian Hard Cheese (8g):
MILK, Salt, Vegetarian Rennet, EGG Lysozyme
Lemon Pangrattato (5g):
Breadcrumbs (WHEAT Flour, Water, Yeast, Salt), Olive Oil, Lemon Zest, Salt, Black Pepper