Wow, wow, and even more wow! I was blown away by a dry pasta from the Italian pasta company Pastificio Vicidomini, specifically the Tagliatelle. The Tagliatelle shape has been around for a long period of time and originally comes from the Emilia-Romagna region of Italy. The word Tagliatelle is derived from tagliare, meaning “to cut.” Tagliatelle is similar to fettucine in shape and often made fresh in the northern regions of Italy.
I served our Pastificio Vicidomini Tagliatelle (made with semolina flour) with a basic tomato sauce but any type of meat sauce (pork or rabbit would work very well) would be ideal given the rough surface of the pasta. The Pastificio Vicidomini brand is excellent and worth every penny.
Follow the Scordo Pasta Challenge, where Vincent aims to eat every known pasta shape on the planet!
Pastificio Caponi Pontedera Tagliatelle Review
(photo: packaging is first rate, if not a little wasteful) We’ve covered the pasta shape tagliatelle here on Scordo.com in the past (via the Scordo Pasta Challenge) but we decided to review the pasta shape one more time given the quality…