From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. This pasta is mostly associated with Bologna, but today is very common throughout Italy. Traditionally served with a hearty bolognese sauce, this pasta is usually served with cream or butter-based sauces.
Rustichella d'Abruzzo imported Italian pasta is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.
