Tagliatelle are a type of durum wheat pasta, with different tape sizes in terms of width but with a standard length (25 cm). But, of course, it is also possible prepare them fresh with eggs.
Tagliatelle are a typical pasta from the center and northern Italy.
In Emilia-Romagna the typical seasoning to match this type of pasta is Bolognese ragù but they can be also seasoned with sauces of fish, cheeses or vegetables.
In 1843 Luigi Tomadini started a bakery in Pordenone, a city of Friuli venezia giulia. With the passage of time it expands the oven with the production of fresh and dried pasta. The activity passed from father to son for many years until 1930 when a stable was acquired that was transformed into a modern pasta factory with innovative pasta production and dressingof pasta.
Tomadini company became a great reality of the Friuli Venezia Giulia region, characterized by innovation and quality.