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Tagliatelle solina pack shot, 300 g heritage wheat pasta by Caravella Fine Food on light background with green vines
Tagliatelle Solina celebrates Abruzzo’s heritage Solina wheat—stone-milled for aroma and a gentle, silky bite. Rolled and cut the traditional way, then slow-dried at low temperature to preserve flavour and fragrance. The ribbon shape hugs sauces for restaurant-level plating with weeknight ease.
 
  • SLOW-DRIED, LOW-TEMP: Tagliatelle Solina is dried gently for a supple, elastic texture and full wheat aroma
  • STONE-MILLED SOLINA WHEAT: heritage soft wheat from Abruzzo gives Tagliatelle Solina a naturally cereal-sweet, nutty note
  • SHAPE THAT LOVES SAUCE: broad ribbons of Tagliatelle Solina capture both light and creamy condiments
  • FAMILY & ENTERTAINING: cooks quickly—ideal for family dinners, Sunday lunches and effortless dinner parties
  • SMALL-BATCH FRESHNESS: we keep intentionally small stocks and partner with small producers for fresher arrivals
  • VENETIAN GOURMET BRAND: curated by Caravella Fine Food for authentic craft and flavour integrity
 
WHY IT'S SPECIAL:
 
  • Texture & shape: Tagliatelle Solina ribbons deliver a refined twirl and a silky, tender bite that holds light to medium sauces beautifully.
  • Clean-label simplicity: just flour and water; Tagliatelle Solina showcases real grain character without additives.
  • Craft process: traditional rolling and low-temperature drying enhance aroma and give Tagliatelle Solina a naturally porous surface for better sauce adhesion.
  • Territorial identity: made with Abruzzo’s iconic Solina wheat, celebrated for flavour, not yield.
 
HOW TO ENJOY (Chef-Simple Ideas)
 
 
  • Basil Pesto & Lemon: Toss Tagliatelle Solina with basil pesto loosened by 2–3 tbsp pasta water and a drizzle of EVOO; finish with lemon juice and fine zest.
  • Woodland Mushrooms & Thyme: Sauté mixed mushrooms in butter/olive oil with garlic and thyme; glaze with pasta water, then fold in Tagliatelle Solina and Parmigiano.
  • White Ragù (Bianco): Gently braise minced veal/pork with soffritto, white wine and rosemary; finish Tagliatelle Solina in the pan until glossy and silky.
  • Butter, Sage & Hazelnut: Brown butter with sage; toss Tagliatelle Solina with a splash of pasta water; top with toasted crushed hazelnuts and grated cheese.
     
    Cook’s Tip: Always finish Tagliatelle Solina for 30–60 seconds in the sauce with a ladle of pasta water to create a silky emulsion; adjust salt and add a thread of EVOO before serving.
     

Tagliatelle Solina 300 gr – Artisan Heritage Wheat Pasta

La note est de 5.0 sur cinq étoiles sur la base de 1 avis
6,98£Prix
1,16£ pour 50 Grammes
TVA Incluse |
Quantité

  • Ingredients: Stone-milled Solina heritage wheat flour (soft wheat), water.
    Allergens: WHEAT (GLUTEN). May contain traces of other allergens

Avis

Noté 5 sur 5.
Basé sur 1 avis
1 avis
  • Einar H.
    Noté 5 sur 5.
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