1645 recipes · 34 chaptersVelvet
04

Fresh egg pasta

Tagliatelle is the classic long, ribboned egg pasta of Emilia-Romagna in northern Italy, traditionally rolled thin and cut into wide strands by hand. Made simply from flour and egg, it has a tender, silky bite that sets it apart from drier, shop-bought dried pasta.

4 flavoursFresh egg pasta Chicken Broccoli & parmesan Tomato

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4 flavours
A loose nest of golden fresh egg tagliatelle in a black bowl on dark slate.Free

Fresh egg pasta

539 kcal 20 g protein 1 h · MediumVegetarianNo added sugarPremiumFettuccine ribbons in a glossy cream sauce with chicken, green peas and basil. Premium

Chicken

804 kcal 43 g protein 30 min · EasyNo added sugarPremiumCreamy fettuccine with browned broccoli florets and grated Parmesan. Premium

Broccoli & parmesan

559 kcal 16 g protein 30 min · EasyVegetarianNo added sugarPremiumFresh fettuccine topped with a chunky raw red tomato and herb sauce. Premium

Tomato

517 kcal 23 g protein 20 min · EasyWHO HealthyVegetarianNo added sugar

Flavours marked with a lock are part of Premium. The first flavour of every dish is free.