MARCO POLO GrandeTagliatelle (Zlatica)
400g bag

Legend has it that Tagliatelle was invented in 1487 when Giovanni II of Bentivoglio, the Lord of Bologna, asked his chef to prepare a special banquet in honor of Lucrezia Borgia’s upcoming nuptuals to Duke Alfonso D’Este. Taking inspiration from Lucrezia’s famously luxurious blonde hair, chef Mastro Zefirano is said to have created the wide pasta noodles for a dish at the celebratory meal. Wider than Fettuccine, Tagliatelle are long flat noodle ribbons classically served with rich meat sauces, like Bolognese and ragùs. At Marco Polo, our Grande Tagliatelle are made with Durum wheat semolina and 10% corn flour. For a delicious, traditional Italian ragù, sauté minced garlic in olive oil with diced onions, carrots and celery. Once the veggies are soft, add ground veal, beef and/or pork to the mixture until browned, discarding some of the rendered fat. Season with salt and pepper, add red or white wine and, lastly, a little tomato paste. Serve over tagliatelle, cooked al dente, with grated parmesan cheese. Marco Polo Grande Tagliatelle have just the right surface area to absorb the goodness of creamy Carbonara, Alfredo and alla Vodka sauces – and are perfect noodles for vegetarian dishes like wild mushroom ragù. Once you start working with our delicious tagliatelle, you will be inspired! Requiring only 4 minutes of cooking time, Marco Polo Grande Tagliatelle are a wonderful addition any pasta pantry.