Ribbon-shaped tagliatelle are the classic pasta of the Italian region of Emilia-Romagna. They are served with a variety of sauces, traditionally with a meat sauce "alla bolognese" - which of course can also be prepared in a meatless version with buckwheat or lentils.

Founded in 1918, the Benedetto Cavalieri company in Apulia only uses durum wheat from the region. It contains less protein and gluten than the often used Canadian durum wheat and is less intensely colored, but it produces pasta that is characterized by a highly aromatic taste and unique firmness to the bite. The dough is individually adapted to each pasta format. However, the dough is always kneaded for a long time before being pressed through the bronze molds at low pressure. The resulting pasta is dried at low temperatures for up to 44 hours. The pasta then stabilizes during a 24-hour rest in climate chambers. When cooked, Cavalieri pasta has a perfect texture with an even bite, a rough surface and a fine durum wheat aroma.

Sales description:

Pasta made from durum wheat semolina

Note Allergens:

May contain traces of soybeans and mustard.

Storage and preparation instructions:

Store in a cool, dry place.

Origin / provenance:

Italy

Responsible food business operator:

Pastificio Benedetto Cavalieri
Via Garibaldi 68
73024 Maglie (LE)
Italy