A masterpiece of the Emilia Romagna culinary tradition, the name comes from the verb “tagliare”, i.e. to cut in Italian, since the pasta mixture is rolled out into a sheet, which is then cut into strips of about 7-8mm width. It is dressed with the classical Bologna meat sauce or “Alla romagnola” with butter, ham shank and lemon.
Ingredients: Corn Flour (90%), rice flour (10%),water. 250g
Store in a cool, dry place.