Felicetti egg noodles: price and online sale

Felicetti monograno Matt - Egg Tagliatelle

The tagliatelle, also known as fettuccine, besides being one of the most traditional types of long pasta, are a type of egg pasta typical of Emilia Romagna whose name comes from the verb “to cut” or “to slice,” in the case of fettuccine, precisely because they are obtained by rolling out the pasta into a thin sheet and then cutting it to the correct width, which in this case is 7 mm.

A curiosity: in 1972, the Brotherhood of Tortellino and the Italian Academy of Cuisine deposited at the Chamber of Commerce Industry Craft and Agriculture of Bologna the recipe and the measurements of the true Bolognese tagliatella. In fact, a model of the tagliatella made of gold sets the cooked measurements stipulating that it must have a width of 8 millimeters and a thickness that varies from six to eight tenths of a millimeter.

Felicetti monograno Matt - Egg Tagliatelle: How is it produced

The egg tagliatelle from the Felicetti pasta factory in particular belong to the Matt single-grain line and this means they are made using only a tough and rich variety of durum wheat that offers the best of itself when grown in the wonderful lands of Puglia and Sicily, the Matt wheat precisely, used only to produce high-quality organic pasta.

Ingredients Felicetti monograno Matt - Egg Tagliatelle

Ingredients: organic durum wheat semolina variety Matt (contains gluten), organic egg (28%), water

Nutritional values

Average nutritional values per 100g
Energy 370 Kcal/1566 KJ
Fat 4g of which saturates 1.3g
Carbohydrates 68g of which sugars 2g
Fiber 3g
Protein 14g
Salt 0.1g

Felicetti monograno Matt - Egg Tagliatelle: use in the kitchen

The Matt monograin egg tagliatelle from Felicetti pasta factory are excellent with vegetable creams such as asparagus or zucchini. However, they are also great with Chianina IGP meat ragu or with white truffle creams for more gourmet and demanding palates. The most classic recipe, which is almost prepared in every Italian household, is indeed that of tagliatelle with ragu.

The ragu is a sauce made from tomato, extra virgin olive oil, various aromatics, such as carrots, celery, and onion, and finally, the most important ingredient, ground meat, often beef but sometimes mixed with pork, cooked slowly for many hours. In short, a product that, by combining tradition and innovation, is able to tease your palate with taste and imagination!