Tagliatelle with buffalo milk from serres from Paradosiaka Zymarika Ano Poroion, to make a quick meal or a gourmet dish!
One of the popular types of pasta, it comes in large, flat ribbons and historically originates from the Marche and Emilia-Romagna regions of Italy. They are usually served with pork or beef, as well as ragu alla bolognese sauce. With a rough and porous sheet, they go equally well with light sauces with vegetables or with tomato and herbs, as well as in more hearty dishes. Combine them fearlessly either with a light sauce with shrimp and zucchini or with a rich and hearty Bolognese.

Packaging 400 grams.

Cooking Instructions:
The water should be boiling vigorously before adding the pasta. Just before it boils, add salt, preferably coarse. In 5 liters of water, use 1 tablespoon. Boil the pasta on high heat, with the pot uncovered, stirring occasionally to prevent sticking. Depending on the size, shape, and thickness of the pasta, different types have different cooking times. The same applies to two identical types of pasta from different brands. To prevent them from becoming mushy, follow the cooking time indicated on the packaging.