Tagliatelle - wide ribbons of fresh pasta.

Made in Iago every morning for selling on the same day.

Cooks in 2 - 2.5 mins , even if it’s frozen.

Use or freeze within 48 hours.

€1.95 per portion, 140g approx.

Our fresh pasta, Ireland’s first, remains a work in progress after 25+ years: every morning we adjust our recipe slightly to reflect air humidity and our appraisal of each bag of flour - no two are the same. We use generous quantities of very fresh free range eggs from a local farm, a more labour-intensive machine which allows for better gluten development, and a high quality flour imported from Italy. This makes for pasta with a good bite to it. Most so-called fresh pastas are made with minimal amounts of low-quality pasteurised egg bought in buckets, for low cost and a long shelf life. They are formed using fast and cheap extruder machines which impart little tensile strength to the pasta strands, resulting in an unsatisfactory texture. Our pasta is tasty and quite nutritious, having about 3/4 of a large free range egg per portion.