Cinquepalmi

Cinquepalmi Tagliatelle All'Uovo

Tagliatelle, part of the long egg pasta family with a flat section, are widespread throughout Italy. This format comes from the northern regions of Italy, especially from the gastronomic and culinary tradition of the Emilia-Romagna region. The Emilian origin of Tagliatelle is evidenced by the words and popular expressions rooted among the Emilian population. We find an example of the deep Emilian roots of Tagliatelle in the book "The science of cooking and the art of eating well", by Pellegrino Artusi: "Short calculations and long tagliatelle, say the Bolognese. And they say well, because long calculations frighten the poor husbands and short tagliatelle attest to the inexperience of those who made them and, served in this way, look like leftovers from the kitchen".
Store between 0 and 4 degrees.
Cook before eating, do not consume as is.