Tagliatelle ribbon pasta are one of the most classic types of pasta of the Emilia Romagna region. Eggs and flour are delicately joined together to make a pasta that is perfect for all of the sauces in the Mediterrean diet. Adding spinach to the dough gives it that extra flavor and beautiful green color.
Energy Content: 310 Kcal
Energy Content: 1310 kJ
Total Fat: 4g/100g
Saturated Fatty acids: 1g/100g
All purpose flour, pasteurised eggs, powdered spinach. ù
Store between 0°-4° celsius. The product must be eaten after cooking.