Organic artisan pasta tagliatelle – Secrets of Sicily

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Sicilian and organic durum wheat for a special pasta Our tagliatelle, bronze drawn and slowly dried at low temperatur...
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IN-DEPTH How Segreti di Sicilia Tagliatelle are produced

The properties of Tagliatelle Segreti di Sicilia

The origin and quality of ingredients and processing

Born in grandmother's kitchen

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Frequently asked questions about Tagliatelle Segreti di Sicilia

How to use Segreti di Sicilia ORGANIC Tagliatelle?

Tagliatelle Segreti di Sicilia have the characteristic straw yellow color of slowly dried pasta produced from ancient grain flours. We recommend cooking them in plenty of boiling, already salted water and cooking them al dente, just 5 minutes. In this way, you can obtain excellent first courses with a solid consistency, with the sauce well mixed with the pasta and the flavor of the wheat clearly distinguishable.

What is the difference between tagliatelle and fettuccine?

There are many long pasta shapes, all different and with their own specific characteristics. The uses and seasonings are also very different. After spaghetti, of various sizes and with a cylindrical shape, there are tagliolini which must not exceed 3 millimeters in thickness, then fettuccine which range from 4 to 6 millimeters and tagliatelle which are a little thicker (from 8 to 10 millimeters). The thickest of all, however, are pappardelle which often exceed one centimeter in size.

How do you remove acidity from tomato sauce?

Our ready-made ORGANIC Cherry Tomato Sauce is already ready and has no acidity because the tomato is already cooked and seasoned with processing techniques that preserve all its organoleptic characteristics. The flavor of the sauce is perfectly balanced and has no sensation of acidity.

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