Our Tagliatelle is handmade daily using a variety of semolina imported from Abruzzo and “00” flours from Bellizzi, Italy, combined with whole egg, egg yolks, and water or a varying combination of these ingredients depending on the required texture, bite, and intended use of the pasta, providing a different eating experience with every dish.
Best served with 24-hour braised beef ragu, parmigiano
Consume: Within 48 hours upon delivery
Cook fresh at the comforts of your home with equally fresh sauce options:
San Marzano tomato & basil, 24-hour beef ragu, Pesto ‘Genovese’
- 400 g tagliatelle pasta (14oz) you can use fresh or dried tagliatelle or other ribbon pasta like lasagnette. I used Giovanni Rana fresh tagliatelle
- 800 g fresh peas (1.5lbs)
- 1-2 spring onions (large)
- 80 g pancetta (3oz) cut into cubes
- 1 cup vegetable stock you can also use beef
- 2-3 tbsp extra virgin olive oil
- 1 handful fresh parsley chopped
- 50 g Parmigiano Reggiano or grana (2oz) grated
- salt for pasta and to taste
- black pepper to taste
- 1 knob butter
Shell and wash the peas. Cut the pancetta into small cubes, peel and finely chop the spring onion and chop a handful of parsley.
Heat the olive oil in a frying pan or skillet and add the onion, pancetta and parsley. Cook over a low heat until the onion softens and the pancetta turns pink, add the peas and a cup of broth.
Season with salt (not too much as pancetta is quite salty) and black pepper and cook, stirring occasionally until the peas are tender and the sauce thickens. About 10-15 minutes.
Meanwhile, boil some water in a saucepan for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh pasta only needs about 3 minutes..
Drain the pasta. add it to the pan with the sauce and add a knob of butter and a sprinkling of Parmesan cheese. Mix everything together well and serve.
$12.00 – $25.00