Divella n. 95 Egg tagliatelle / Tagliatelle all’uovo (Best Before 04-22-26)

Tagliatelle all’uovo is an egg pasta in ribbon form. The pasta combines well with heavier sauces such as bolognese.

A traditional pasta from the Emilia-Romagna region.

Cooking time: normal 6 minutes / al dente 5 minutes

The best before date is on the back of the package.

Behind every secret lies a success Divella has been producing durum wheat pasta for over 130 years. Francesco Divella built the first mill in Rutigliano, an agricultural village in southern Italy, near Bari. Day in and day out, the local population worked hard there. The fourth generation of Divella is now at the helm of this well-known pasta producer, both in Italy and abroad. We have included a wide range of their great pastas