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Italpasta Tagliatelle

£1.49

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Tagliatelle cooks to a silky ribbon with a good bite, holding its shape in the pan rather than turning soft or clumping. Drop it into boiling water, stir once, and it separates cleanly into long, flat strands ready to catch a sauce. This is a ribbon pasta, wider and flatter than spaghetti, which makes it well suited to rich, clinging sauces. Toss it through a slow-cooked ragu for a classic Bolognese-style supper, stir into a creamy mushroom sauce, or pair with a simple butter and herb dressing for a quicker midweek plate. The broad surface picks up sauce far better than thinner shapes, so every forkful carries flavour. Cook it in plenty of salted, boiling water until tender but still firm to the bite, then drain and toss straight into the sauce while both are hot. Save a splash of the cooking water to loosen the sauce if it thickens too much in the pan. Once opened, keep any unused pasta in a sealed container or bag in a cool, dry cupboard, away from damp, so the strands stay crisp and ready for the next time you cook. A reliable pantry staple for anyone who wants a proper plate of pasta without fuss, tagliatelle works equally well for a quick family meal or a more considered weekend dinner built around a slow-cooked sauce.

Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.

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