Tagliatelle Egg Pasta from Antica Madia has been made by the Tedesco family since 1930. The Tagliatelle are made with the best Italian Durum Wheat Semolina and local pasteurized Fresh Eggs. This homemade pasta has an extraordinary texture given by a high percentage of eggs which enhances the flavor.
Tagliatelle are delicate strands, with a paper-thin thickness, named from the Italian verb ‘tagliare’ meaning to cut. Tagliatelle shape is wider than Tagliolini.
Enjoy Antica Madia Tagliatelle with Mushrooms Sauces or Ragu' Bolognese.
Company History:
Pasta Antica Madia was founded in 2000, because of the great love from its owners, Ivo and Mariagrazia, to their land’s traditions, the Langhe area. Located in the very heart of Piedmont, in Diano d’Alba, L’Antica Madia is an artisan family business whose specialty is the dry egg pasta. In recent years L’Antica Madia has specialized in colored pasta. Only natural raw materials are used to give color to the pasta: spinach for green, turmeric for yellow, red beet for red, and so on.
