Rustichella d'Abruzzo - Egg Tagliatelle

Tagliatelle was traditionally hand-made and cut with a knife. Wider then fettuccine, this pasta is mostly associated with Bologna, but today is very common throughout Italy. The genuine tradition of Emilia region and the pasta craftsmanship of Abruzzo region contained in an egg nest rich in tastes and perfumes. Cooking time: 4-6 minutes. Traditionally served with a hearty Bolognese sauce, this pasta is usually served with cream or butter-based sauces.