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. Bologna takes so much pride in its beloved tagliatelle that the city keeps a solid gold instrument, demonstrating the correct dimensions of a piece of tagliatelle, in its Chamber of Commerce (1 mm x 6 mm, for the 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, basil pesto. 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.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Remove the gluten free pasta from the brown bag and cook in the boiling water for 2 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the pesto in a large bowl. Take care to ensure you squeeze all the sauce from the pouch. Add 2 tbsp (30ml) of the boiling cooking water to the pesto and mix together.
- Once cooked, transfer the pasta to the pesto. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Flour Blend (White Rice, Brown Rice, Potato Starch, Tapioca Starch, Buckwheat, Maize, Sorghum, White Teff, Xanthan Gum), Water, Sunflower Oil, Turmeric Powder
Basil (36%), Extra Virgin Olive Oil, Vegetarian Italian Cheese (MILK, Salt, Vegetarian Rennet), Pine Nuts, Garlic, Salt
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 686kcal
Following nutritional information is per 100g:
- Energy 1087kJ
- Calories 261kcal
- Fat 14.5g
- Of which saturates 3.9g
- Carbohydrates 18.9g
- Of which sugars 1.7g
- Protein 12.4g
- Salt 1.3g
RECIPE CARD
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