Fresh Tagliatelle Pasta

A timeless, handcrafted essential that brings the whole family together.

In the tradition of our region, it was often the youngest daughter who was tasked with making the pasta for the entire family. In our home, Francesca’s mother took on this ritual almost every day for sixty years, perfecting the rhythm of the dough. It is a craft where practice truly makes perfect, connecting the hands of the cook to the history of the land.

The recipe relies on the simplicity of durum wheat flour and fresh eggs. While we typically use chicken eggs, using duck or goose eggs is a better choice. Goose eggs, in particular, are prized for their higher protein content. We always recommend rolling out the dough on a wooden surface rather than marble, as the wood gives the pasta the perfect texture to hold onto a sauce. When it comes time to cut your shapes, a long, thin prosciutto knife is the traditional tool of choice in our kitchen.

From our kitchen to yours.