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Farabella Gluten-Free Egg Tagliatelle is gluten-free egg pasta inspired by the tagliatelle tradition of Emilia and Romagna. Farabella makes it with maize and rice flours, free-range eggs and spring water from the Maiella. Slow drying helps give the pasta a pleasant texture.
- Rough surface to hold sauces well.
- Ready in 7 minutes.
- Works with ragù, mushrooms or sage butter.
For a smoother finish, toss the sauce with a little cooking water before serving.
Made in: Italy
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- Product
- Farabella Gluten-Free Egg Tagliatelle - 250 g
- Price
- €3.40 ( €13.60 per kg )
- Characteristics
- Gluten free
Lactose-free - Brand
- Farabella
- Category
- Gluten Free Pasta
- Reference
- GB066
- Ean
- 8056774003459
Ingredients Egg Tagliatelle: Corn flour, Free-range EGGS (26%), Rice flour. May contain SOY.
We always do our best to provide you with accurate and up-to-date information, but we still recommend that you check the product label before consuming it, especially if you have allergies or intolerances. Any changes by the manufacturer are beyond our control.
| Nutritional values | Per 100 g |
|---|---|
| Energy | 1584 kJ (374 kcal) |
| Fats | 3,6 g |
| of which saturated | 1,1 g |
| Carbohydrates | 74 g |
| of which sugars | <0,5 g |
| Fiber | 2,0 g |
| Proteins | 10 g |
| Salt | 0,15 g |
We always do our best to provide you with accurate and updated information, but we still recommend you check the product's label before consuming it. Any variations by the manufacturer are not our responsibility.
Farabella Gluten-Free Egg Tagliatelle gives a classic Italian long pasta shape a practical gluten-free twist.
- Courgette and ricotta sauce: toss with pan-cooked courgettes and ricotta for a gentle, creamy dressing that clings well to egg pasta.
- Artichoke cream: stir through a smooth artichoke sauce for a vegetable-led first course with a typical Italian feel.
- Serving tip: keep back a little cooking water and use it to loosen the sauce before plating.
For a cleaner finish, warm the serving bowls first so the tagliatelle stays hot while you bring it to the table.
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What is egg tagliatelle?
Egg tagliatelle is a long, ribbon-shaped pasta traditionally linked to the egg pasta tradition of Emilia-Romagna. Unlike many everyday dried pasta shapes, egg tagliatelle includes egg in the dough, which gives it a fuller texture and helps it work well with rich sauces. Farabella brings this classic format into a gluten-free version made with maize and rice flours, free-range eggs and spring water from the Maiella.
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What does egg tagliatelle taste like?
Egg tagliatelle has a more rounded, slightly richer taste than plain pasta made only with flour and water. The egg gives the pasta a softer, more comforting flavour, while the wide ribbon shape makes each bite feel more substantial. Farabella tagliatelle keeps that familiar egg pasta character in a gluten-free recipe, with a texture designed for proper Italian-style first courses.
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What can you eat egg tagliatelle with?
Egg tagliatelle is especially good with sauces that cling to the pasta, such as ragù, mushroom sauce, butter and sage, or a creamy cheese-based sauce. The broad ribbons hold condiments well, so they suit both traditional Italian recipes and simple home cooking. Farabella tagliatelle has a rough surface, which helps the sauce coat the pasta more evenly.
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What is the difference between egg pasta and regular pasta?
Egg pasta is made with egg in the dough, while regular dried pasta is usually made with durum wheat semolina and water. This changes the colour, bite and how the pasta behaves with sauces. Egg pasta is often chosen for ribbon shapes such as tagliatelle, fettuccine and pappardelle because it pairs well with rich, enveloping sauces. Farabella offers this experience in a gluten-free version, with a cooking time of 7 minutes.