Tagliatelle - wide ribbons of fresh pasta.
Made in Iago every morning for selling on the same day. Delivered nationwide the following day, in freezer-proof boxes.
Cooks in 2 - 2.5 mins, even if it’s frozen.
Use or freeze within 48 hours. Frozen, use within 4 weeks.
€1.95 per portion, 140g approx.
Our fresh pasta, Ireland’s first, remains a work in progress after 30+ years: every morning we adjust our recipe slightly to take account of air humidity and the varying characteristics of each bag of flour. We use generous quantities of very fresh free range eggs from a local farm, a high quality Italian flour, and an expensive and labour-intensive machine which allows for better gluten development. Our method and machine demand a great deal of skill from the pasta maker. They result in pasta with a good bite to it. Most so-called fresh pastas are made with minimal amounts of low-quality pasteurised egg supplied in buckets, for low cost and a long shelf life. They are formed using inexpensive and fast-working extruder machines which impart little tensile strength to the pasta strands, resulting in an unsatisfactory texture. Our pasta is tasty, digestible and quite nutritious, having about 3/4 of a large free range egg per portion.
Tagliatelle - wide ribbons of fresh pasta.
Made in Iago every morning for selling on the same day. Delivered nationwide the following day, in freezer-proof boxes.
Cooks in 2 - 2.5 mins, even if it’s frozen.
Use or freeze within 48 hours. Frozen, use within 4 weeks.
€1.95 per portion, 140g approx.
Our fresh pasta, Ireland’s first, remains a work in progress after 30+ years: every morning we adjust our recipe slightly to take account of air humidity and the varying characteristics of each bag of flour. We use generous quantities of very fresh free range eggs from a local farm, a high quality Italian flour, and an expensive and labour-intensive machine which allows for better gluten development. Our method and machine demand a great deal of skill from the pasta maker. They result in pasta with a good bite to it. Most so-called fresh pastas are made with minimal amounts of low-quality pasteurised egg supplied in buckets, for low cost and a long shelf life. They are formed using inexpensive and fast-working extruder machines which impart little tensile strength to the pasta strands, resulting in an unsatisfactory texture. Our pasta is tasty, digestible and quite nutritious, having about 3/4 of a large free range egg per portion.
