Tagliatelle falls into the family of what is known as “cutters”, a group of pasta that are long and ribbon-like. Other members of the cutters family include tagliolini 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 by the chef of Lucrezia upon the night of her wedding to Annibale II Bentivoglio in 1487.
This week, our tagliatelle comes integrale, i.e. made from wholegrain flour, giving it a slight nuttiness and additional nutrients. And whilst our tagliatelle may not hail from Ancient Rome, this week's limited edition lentil ragù is entirely Roman in origin. Indeed, tisanam barricam, the classic stew of the Roman commoners, featured lentils in abundance. Our modern version, however, is a little more comparable to a bolognese sauce, with fibre and protein-packed lentils replacing meat in this vegetarian dish. Alternatively, enjoy this dish vegan or gluten free by selecting our dried, egg-free & gluten-free pasta.
INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Lentils, Carrot, Onion, Celery, Thyme, Garlic, Tomatoes, Parsley, Pepper, Salt, Vegetable stock, Olive oil GARNISH INGREDIENTS: Tomatoes, Basil, Parmesan cheese
Find it here.
Wholegrain Tagliatelle with a Slow Cooked Lentil Ragù
|Slow Cooked Lentil Ragù||155g||220kCal|
Please note the above nutritional guidance is based on our estimates only.