N° 90-2 Tagliatelle nido

Durum Wheat Semolina Pasta Special Shapes
Pasta Garofalo - Tagliatelle nido
  • Cooking Time

    7 minutes

  • Weight

    500 g

  • Line

    Durum Wheat
    Semolina Pasta

  • Category

    Special Shapes

  • Drawing

    Bronze drawn

  • Surface

    Rough

Thoughts and inspirations

The classic egg version of tagliatelle are typical of Bolognese cuisine. Legend has it that they were invented to honour the splendid golden hair of Lucrezia Borgia and to celebrate her marriage to the Duke of Ferrara, Alfonso I d'Este. What is certain is that Filippo Tommaso Marinetti, an exponent of Futurism, tried to ban them along with maccheroni, calling them "anti-virile" and "anti-warrior".

How Garofalo Is Made

We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.

How Garofalo Is Made

Ingredients

Durum wheat semolina, water.

Allergens

Durum wheat semolina, water.

Nutrition facts
per 100g

  • Energy1489 kl / 351 kcal
  • Fat
    of which saturated
    1,0g
    0,2 g
  • Carbohydrates
    of which sugars
    70 g
    3,0 g
  • Fibre3,0 g
  • Protein14 g
  • Salt<0,01g

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