Typical egg noodles from Emilia Romagna.
Tagliatelle are typical for central and northern Italy. Their name derives from the verb “tagliare” (cut). They are formed by cutting the pasta dough into long strips.
The pasta is already pre-cooked.
Pot: Boil in salted water for about one minute.
Microwave: covered with a sauce of your choice, heat for 3-4 minutes at 750W in a closed container.
Pre-cooked tagliatelle are often associated with Bolognese ragout, a dish very common in Italy, which comes from Bologna.