Tagliatelle de Semola no.125 - De Cecco and 15% Marzemino

and 15% Marzemino

one of the oldest pasta types originating from Naples

creamy mozzarella comes pre-shredded for quick and consistent use

and hospitality venues looking to provide a high-quality

Tagliatelle de Semola no.125 - De Cecco and 15% MarzeminoMedium width pasta made with semola rather than egg, bronze extruded for a rough surface that holds sauces perfectly. Originating from northern Italy, especially the culinary traditions of Emilia Romagna, Tagliatelle is ideal for first courses or oven baked dishes. It pairs beautifully with fish or shellfish sauces, creamy soft cheese sauces, or the classic Bolognese rag. Ingredients: Durum wheat semolina, water.