Cav. Giuseppe Cocco Tagliatella Antica N.83

Tagliatella Antica N.83 has the visual generosity of a ribbon pasta and the satisfying structure of durum wheat semolina. Unlike the egg-rich tagliatelle many diners know from Emilia-Romagna, this Abruzzese expression is made simply with semolina and water. The difference is immediately appealing: the ribbons feel firm and substantial, with a clean wheat character that remains present beneath richly flavored sauces.

Their broad surface provides ample room for a condiment to settle. A slow-cooked ragù wraps around the strands; butter and cheese form a silky coat; mushrooms and cream find enough pasta to balance their richness. At the same time, the ribbons retain a pleasantly rustic edge, preventing the dish from becoming too soft or overly delicate.

The producer recommends approximately eight minutes of cooking. At that point, the tagliatella should remain resilient, with a gentle chew that gives each forkful definition. Its flavor is subtle but not anonymous—lightly nutty, grain-led, and particularly expressive when finished with pepper, aged cheese, or good olive oil. Tagliatella Antica is pasta for sauces of consequence, yet it can make something as simple as cacio e pepe feel beautifully composed.

These broad semolina ribbons are particularly suited to sauces that benefit from a wide, sturdy surface.

• Cacio e Pepe: The producer specifically features this format with Pecorino Romano and black pepper; use pasta water to create a smooth emulsion.
• Slow Ragù: Pair with beef, pork, lamb, duck, sausage, or mushroom ragù.
• Mushrooms and Butter: Toss with sautéed porcini or mixed mushrooms, butter, parsley, and Parmigiano Reggiano.
• Creamy Sauces: Try truffle cream, Gorgonzola, walnut sauce, or lemon and mascarpone.
• Braised Vegetables: Serve with slow-cooked leeks, artichokes, aubergine, or radicchio.

Cook in salted water for approximately eight minutes, separating the ribbons gently as they soften. Move them directly into the sauce while still slightly firm and toss with reserved pasta water until every strand is evenly coated.

Pastificio Cocco places Tagliatella Antica within its Pasta di una Volta collection—a name that means pasta made in the manner of an earlier time. The range recalls long pasta drying across canes and the use of the historic Cocco matassatrice, connecting today's kitchen to techniques preserved by generations of the same family.

That sense of continuity feels especially natural in a ribbon. Tagliatella has the appearance of pasta cut from a sheet, direct and handmade in spirit, but Cocco gives it a distinctly Abruzzese identity through durum wheat semolina, spring water, and the traditions of Fara San Martino. The result carries old-world romance without becoming precious. It is built to be cooked, tossed vigorously, and served in generous nests beneath a sauce worth gathering around.

Store unopened in a cool, dry place away from sunlight, heat, humidity, and strong odors. After opening, reseal securely or keep in an airtight container. Use before the best-before date printed on the package.

Contains wheat and gluten. Although this tagliatella is made from durum wheat semolina and water rather than egg, the producer states that it may contain traces of eggs, soy, and mustard.