Tagliatelle 250Gr

La Bella Pasta - tomato sauceNonna, our grandmother, knew their powers and used to let them simmer for hours.Enjoy La Bella Pasta tomato sauce - delicious, and 100 % made in Italy.INGREDIENTS: 100% Italian tomatoes.Pairing suggestions:  Classic Pasta Dishes: Spaghetti bolognese with passata datterino, penne arrabbiata with spicy passata sauce, marinara sauce with fresh basil and parmesan.Pizza Base: Margherita pizza with passata datterino, pepperoni and mozzarella pizza with passata base, veggie pizza with passata sauce and herbs.Stews and Braises: Beef stew with passata datterino, ratatouille with tomato passata, braised chicken in passata tomato sauce.

Fettuccine is a flat pasta (3-5 mm) that is traditionally from Rome and served Alfredo. (which is with butter and parmesan cheese) In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking. *Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).Allergens: wheat and eggs.Cooking time: 2 minutes.Pairing suggestions:  Classic Fettuccine Alfredo: Fettuccine alfredo with butter and parmesan sauce; creamy garlic fettuccine alfredo with grilled chicken.Creamy Sauces and Meat Combinations: Fettuccine with mushroom cream sauce; fettuccine Carbonara with pancetta and peas; creamy fettuccine with chicken and broccoli.Light Tomato or Vegetable Sauces: Fettuccine with fresh tomato and basil sauce; fettuccine with roasted vegetable ragu; fettuccine with olive oil and garlic sauce - topped with grilled zucchini.

Pappardelle is a flat and broad pasta (10mm) that is traditionally served with ragù cinghiale (wild boar casserole)In keeping with the traditional Italian process, the dough of La Bella Pasta is rolled out especially thin and then allowed to dry slowly and gradually at just above room temperature. The result is a deliciously light, distinctive pasta that keeps its shape and flavor after cooking. *Make sure your sauce is a little watery, this egg pasta will absorb that extra liquid.INGREDIENTS: durum wheat semolina, fresh eggs (33,4%).Allergens: wheat and eggs.Cooking time: 2 minutes.Pairing suggestions:  Wild Boar Ragù (Ragù di Cinghiale): Pappardelle with wild boar ragù and parmesan; slow-cooked wild boar casserole with pappardelle.Beef or Lamb Stews: Pappardelle with beef stew in red wine sauce; lamb and tomato ragu with pappardelle.Creamy Mushroom or Vegetable Sauces: Pappardelle with creamy porcini mushroom sauce; pappardelle with truffle cream and mixed seasonal vegetables; pappardelle with roasted red pepper and goat cheese sauce.