Pasta d'Alba ECO wholemeal tagliatelle pasta made from spelled

Organic tagliatelle pasta made from wholemeal spelt flour is long and flat, similar to ribbons, ideal for rich sauces such as bolognese or alfredo. Due to their wide surface, tagliatelle absorb sauces well, offering a perfect balance between pasta and sauce in each serving.

Spelt has a higher protein content than common wheat. Spelt proteins contain all the essential amino acids necessary for a balanced diet, making it a good option for vegans and vegetarians. Some people who are intolerant to gluten may tolerate spelt better than wheat, as it contains a more primitive form of gluten, which is easier to digest.

The essence of Pasta d'Alba lies in the superior quality of the ingredients used. The freshly milled flour with the help of the stone mill comes from certified organic farming. In the Mainardi family workshop, tagliatelle and tagliolini are made by hand, exactly as tradition dictates. Short pasta is drawn through bronze dies to obtain that specific surface roughness of artisan products, ideal for collecting and retaining the sauce. The pasta is then dried slowly and at low temperatures, for at least twenty hours. Thus, it retains its nutrients, organoleptic properties and an exquisite taste.

The pasta is boiled for about 4-6 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.

Store in a dry and cool place, away from sunlight The pasta is boiled for about 4-6 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.