Egg Tagliatelline

Le Mantovanelle

Tagliatelline belong to the long nesta shape dried pasta family.  They are a flat pasta that originate from Liguria. Tagliatelline have the right dimension to be excellent in a traditional pasta dish but also in broth soups. As a pasta dish, the best sauces for this shape are the Ligurian style sauces, pesto in the first place, but also with fish and shellfish sauces.


What to look for in this product:

•Top quality ingredients give this product a taste and typical colour of homemade pasta tradition
A soft texture that melts in your mouth, but still retains bite
A rich flavour coming from the high egg content in the pasta
Consistent quality in every pasta variety 
Pasta shaped in nests that show the pasta is made from artisan ‘sfolgie’ or sheets, rather than extruded


Suggested uses:

•Very good in vegetable or meat soups
•Ideal for creamy and liquid sauces (not chunky) because the pasta will absorb some of the liquid during its journey to the table
•A family favourite with creamy mushrooms

Egg Tagliatelline
Size 500g

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Le Mantovanelle

Le Mantovanelle

Le Mantovanelle specializes only in Egg Pasta and over the last 60 years have built their name by improving their practises and process within this field only. They utilise carefully selected raw materials that are processed according in the artisan ‘pasta sfolgia’ method, but utilising the best of modern production and packaging technologies.


Founded in 1951 in Mantova Italy, "Pastificio Le Mantovanelle" has always been engaged in the production and offer of top quality egg pasta to its consumers. In the aim of offering top quality products, "Pastificio Le Mantovanelle" has continuously been developing its technological equipment. This brought about the construction of a brand new production facility; actually, two lines of nest production with automatic packaging and one line of short pasta production are operational in an area of 20.000 m2.The company was founded in Mantova, Italy in 1951 and since then they have specialised in the production of egg pasta only.


Did you know?

  • Maximum egg content allowed by the Australian import regulation law should be less than 20%. Le Mantovanelle Egg Pasta has an egg content of 19.4%.
  • The ‘nests’ that Le Mantovanelle pasta is presented by is a result of the production of ‘pasta sfolgia’, which means pasta made from sheets (‘sfoglia’ means sheet).  Compared to more common extruded pasta, pasta sfolgia is cut into its shapes (for example fettuccine), and the nest is naturally created as the freshly cut pasta falls on itself vertically.