Pasta Cuomo Tagliatelle Pasta 17.6 Oz

Tagliatelle are broad, flat pasta ribbons that pair particularly well with sauces that need plenty of surface area to cling to.

Pasta Cuomo makes its Tagliatelle in historic Gragnano, Italy, using traditional bronze dies and slow drying. These production methods give the pasta a characteristically rough texture and a satisfying al dente bite.

Unlike traditional egg-based Tagliatelle from Emilia-Romagna, this Gragnano version is made with durum wheat semolina and water, offering a firmer text

Durum wheat semolina, water. Contains wheat.

Perfect with traditional ragù, sausage and mushroom sauces, creamy cheese sauces, truffle sauces or slow-cooked meat recipes.

Cook for approximately 11–12 minutes, or until al dente. Finish the Tagliatelle directly in the sauce with a little pasta cooking water for the best texture.

Try them with sausage, porcini mushrooms and Parmigiano Reggiano for a rich Italian-style pasta dish.

Pasta Cuomo is a historic pasta producer from Gragnano, Italy, with roots dating back to 1820. Located on Via Roma in the heart of the town’s historic pasta district, the Cuomo family continues a tradition based on durum wheat semolina, bronze-die extrusion and slow drying.
These traditional methods give Pasta Cuomo its characteristic rough and porous texture, designed to hold sauces beautifully.