Tagliatelle is a traditional Italian pasta, originating from the Emilia-Romagna and Marche regions. It is a long, flat, ribbon-like pasta, similar to fettuccine but slightly wider. The Sicilian’s tagliatelle is made from 100% Ancient Sicilian Durum Wheat. The pasta's rough texture allows it to hold rich sauces, making it a perfect match for hearty dishes.
Tagliatelle is famously served with ragù, a meat-based sauce that clings beautifully to its wide strands. It also pairs well with creamy sauces, mushrooms, or truffle-based dishes, highlighting its versatility in Italian cuisine.
Ancient Wheat
Ancient Sicilian Durum Wheat Pasta represents a culinary heritage that combines traditional ingredients with time-honored production methods. Made from "grani antichi" (ancient grains) cultivated in Sicily for millennia, this pasta is known for its robust flavor, high protein content, and superior nutritional profile. The production process involves pressing the dough through copper plates, creating a uniquely rough, porous texture that allows sauces to cling better. This pasta not only offers a more flavorful and satisfying dish but also provides health benefits, including higher fiber content and potentially easier digestibility due to lower gluten levels compared to modern wheat varieties. By using ancient grains and traditional copper-pressing techniques, this pasta embodies the essence of Sicilian culture and agricultural history, bringing an authentic taste of Sicily's past to contemporary dining tables.
