Tagliatelles laminees aux oeufs
3000000020128- Registered in
- France
- Producer code
- 0
- Product code
- 2012
Nutrition Facts
| Amount per 100 g | ||
| Calories | 347 | |
|---|---|---|
| % Daily Value* | ||
| Total fat 3.5 g | 4% | |
| Saturated fat Members only | ||
| Sodium Members only | ||
| Total carbohydrate 3.5 g | 1% | |
| Total sugars Members only | ||
| Protein 3.5 g | ||
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Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
This product is a package of tagliatelle, a type of wide, flat pasta typically made from eggs and wheat flour. Tagliatelle is a classic Italian pasta, often used in hearty dishes like ragù or creamy sauces. The reported name suggests it is a laminated (rolled) egg pasta, which may indicate a slightly thicker or more textured texture compared to standard dried tagliatelle.
Key features
- Type: Fresh or dried egg pasta (laminated/rolled sheets)
- Shape: Flat, ribbon-like (typically 10–15mm wide)
- Common uses:
- Boiled and paired with ragù (meat-based sauce)
- Tossed with butter and sage or cream-based sauces
- Used in baked pasta dishes like lasagna or cannelloni
- Typical ingredients: Wheat flour, eggs, water (sometimes salt or olive oil)
- Texture: Usually tender but slightly chewy when cooked al dente
- Variants: May be sold as fresh (chilled or frozen) or dried; some brands offer whole wheat or gluten-free versions (not this product)
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