Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. They are made using premium quality Italian durum wheat and 00 flour and have a high free-range egg content (30%), which gives them a light and silky texture. They only take four minutes to cook, and maintain their shape and bite exceptionally well. They are a versatile type of pasta which can be combined with many different sauces.