Deriving its name from the Italian word “tagliare” to cut these noodles are always cut by hand with our artisan Tuscan slicing knife. Born in the city of Bologna in the region of Emilia Romagna, this noodle is traditionally served with a Bolognese sauce. Each region has a slightly different way of making the dough for tagliatelle as well as what they call it.
Our tagliatelle is based on the tagliatelle from Bologna featuring orange rich farm eggs and hearty heritage grains. This week's tagliatelli gets a Vermont summer twist with fresh blueberries roasted and pureed into the dough for a slightly sweet and earthy take on this classic. We love this pretty purple tagliatelle with our salsa di noci or our spicy puttanesca sauce!
Ingredients: Vermont Grown Wheat Flour, 00 Flour, Farm Eggs, Blueberry Puree
Contains: wheat, eggs