Tagliolini Struncatura Semola Integrale

Tagliatelle Uovo are a variant of tagliatelle. They are considered a classic pasta from the Emilia-Romagna region of Italy. The individual noodle is shaped like a long flat ribbon, similar to fettuccine but typically about 5-10 mm wide. They can be served with a variety of sauces. The classic way is a meat sauce alla Bolognese. In order to make tagliatelle by hand, you have to roll out the dough so that there are no holes, cracks or differences in thickness.