Rustichella d’Abruzzo Egg Tagliatelle

From the Italian word tagliare, meaning “to cut,” as tagliatelle were traditionally hand-made and cut with a knife. Wider than fettuccine, this pasta is mostly associated with Bologna, but today is very common throughout Italy. Traditionally served with a hearty bolognese sauce, as well as cream or butter-based sauces. Rustichella d’Abruzzo pasta is made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies and slowly air-dried for a rustic texture that holds sauce beautifully.