Organic coarse Tagliatelle by Maiella

The organic tagliatelle by the Pastificio Maiella is a type of pasta now used and cooked all over Italy, even if it is originaly from Northern Italy, more preciesly from Emilia Romagna, Lombardy and Veneto. Its name comes from the Italian verb tagliare ('to cut') because the shape of this pasta is obtained by cutting pasta in slices once it is dry and rolled. Today Pastificio Maiella offers this type of pasta with a coarse surface, organic and bronze-drawn (the durum wheat semola is produced in the organic fields in Abruzzo). Foodexplore offers this tasty pasta online, which goes perfectly with a traditional ragù bolognese and other traditional dishes of the Italian cuisine.