Pasta specialists, Maestri Pastai is committed to preserving pasta made by hand from age-old the traditional Italian methods whilst running a sustainable company in today's world. Using the finest durum wheat and cold kneaded water, their pasta is extruded through bronze dies at a low and constant temperature between 10-15 hours depending on shape to achieve that rough, porous surface needed to soak up sauces. Early investment into solar panels allows the factory and machinery to be run on clean energy.
The long flat, ribbon shape of the Tagliatelle, from the Emilia-Romagna and Marche regions of Italy, allows it to stand up to thicker sauces.
Ingredients: Durum wheat semolina, water
Made in Italy
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