Tagliatelle Egg Pasta

Giuseppe Cocco

This pasta is handmade in Abruzzo, Italy, by Pastificio Giuseppe Cocco using traditional methods: bronze-die extrusion and slow drying. Tagliatelle are long, flat ribbons (narrower than pappardelle, wider than linguine). The addition of eggs enriches the dough, giving it a golden color, firmer texture, and richer taste compared to plain durum wheat pasta. Tagliatelle are a classic match for Bolognese ragù, creamy sauces, or truffle butter.