Garofalo Tagliatelle Pasta is a traditional Italian pasta made in Gragnano, a region known for high-quality pasta production. This format features long, flat ribbon strands shaped into nests, designed to hold sauces effectively and deliver a consistent texture in every bite. Tagliatelle originates from central Italy and is widely used in classic recipes such as Bolognese and creamy sauces.

Produced using 100% durum wheat semolina, the pasta follows traditional methods including bronze-die extrusion, which creates a slightly rough surface. This texture helps sauces cling more effectively, improving flavour distribution and overall eating experience. The pasta cooks to a firm “al dente” texture, maintaining structure even in rich and slow-cooked dishes.

The ribbon shape makes it particularly suitable for thicker sauces, including meat ragù, mushroom-based recipes and creamy dishes. Its wide surface area allows it to absorb flavours well, making it a versatile option for both traditional Italian cooking and modern recipes.

Product Features:

Ingredients: Durum wheat semolina
Shape: Long, flat ribbons formed into nests (nido)
Texture: Bronze-drawn, rough surface for improved sauce adhesion
Cooking time: Approx. 9–14 minutes
Flavour profile: Neutral wheat taste
Dietary: Vegan, vegetarian; contains gluten (wheat)
Usage: Suitable for Bolognese, creamy sauces, mushroom dishes and traditional Italian recipes
Origin: Italy (Gragnano pasta tradition)
Storage: Store in a cool, dry place
Shelf life: Long ambient shelf life