Rustichella D'Abruzzo Linguine
Artisan Pasta for Gourmet Delights
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Casa Rinaldi
Casa Rinaldi Tagliatelle N.44 Bronze Die
Ribbons of deliciousness
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
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Casa Rinaldi Tagliatelle come in long, flat ribbons, and work well with hearty sauces
Casa Rinaldi
Casa Rinaldi Tagliatelle N.44 Bronze Die
Ribbons of deliciousness
Casa Rinaldi Tagliatelle come in long, flat ribbons, and work well with hearty sauces
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Its name comes from the Italian word, “tagliare,” which means, “to cut.” Tagliatelle is a traditional pasta from the Marche and Emilia-Romagna regions of Italy. They come in long, flat ribbons similar to fettuccine. But unlike fettuccine (which is primarily from the Tuscan and Rome areas), tagliatelle is thinner.
Preparation And Pairings
Tagliatelle is a pasta that is usually served with a hearty meat sauce. Casa Rinaldi’s version is coarser and more porous, which makes sauce cling to it easier. Try it with a Bolognese sauce or a ragu. It also works incredibly well with just a simple tomato and basil sauce. You can also use it as an alternative to fettuccine, and have it with cream sauces.
The Bronze Age
The Casa Rinaldi Tagliatelle N.44 is made with a bronze die. A die is a mold in which pasta manufacturers push pasta dough through.
Modern industrial producers use Teflon dies, resulting in pasta that is smooth and shiny. Unfortunately, it means that sauce usually slides off. Bronze dies may be traditional but they are still the safest and quality option as compared to Teflon. Bronze dies make pasta that is a little courser, and more porous, allowing sauce to stick and cling.
Its name comes from the Italian word, “tagliare,” which means, “to cut.” Tagliatelle is a traditional pasta from the Marche and Emilia-Romagna regions of Italy. They come in long, flat ribbons similar to fettuccine. But unlike fettuccine (which is primarily from the Tuscan and Rome areas), tagliatelle is thinner.
Tagliatelle is a pasta that is usually served with a hearty meat sauce. Casa Rinaldi’s version is coarser and more porous, which makes sauce cling to it easier. Try it with a Bolognese sauce or a ragu. It also works incredibly well with just a simple tomato and basil sauce. You can also use it as an alternative to fettuccine, and have it with cream sauces.
The Casa Rinaldi Tagliatelle N.44 is made with a bronze die. A die is a mold in which pasta manufacturers push pasta dough through.
Modern industrial producers use Teflon dies, resulting in pasta that is smooth and shiny. Unfortunately, it means that sauce usually slides off. Bronze dies may be traditional but they are still the safest and quality option as compared to Teflon. Bronze dies make pasta that is a little courser, and more porous, allowing sauce to stick and cling.
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