Egg tagliatelle N°132 by Pastificio Rummo are dried egg pasta made with durum wheat semolina and at least 4 fresh eggs per kilo of semolina, in the iconic Rummo blue 250 g pack. Crafted with the patented Lenta Lavorazione® method, they offer exceptional cooking integrity and a porous surface that captures sauce, cooking in 3-4 minutes. They are the classic nest format of Emilian cuisine for professional kitchens.
What egg tagliatelle are
Tagliatelle are long ribbon pasta, the symbol of Emilian and Bolognese cooking. In Italian law, egg pasta must contain at least 4 whole hen eggs (or 200 g of liquid egg product) per kilo of durum wheat semolina, with maximum moisture of 12.5%. The egg dough gives a golden colour, a rich aroma and the rough, porous texture that makes the sauce cling. The format dates back to Renaissance cookbooks: Maestro Martino described "maccaroni romaneschi" of the tagliatelle type in the 15th century.
The producer: Pastificio Rummo
Pastificio Rummo was founded in Benevento, Campania, in 1846, when Antonio Rummo built his first mill to grind grain and produce pasta from durum wheat semolina. Today, in its sixth generation, Rummo is one of the most respected Italian pasta makers, exporting worldwide while keeping its artisanal roots.
The Lenta Lavorazione method
Lenta Lavorazione® is Rummo's exclusive process, registered in 2002 after five years of research and certified by Bureau Veritas since 2013. It doubles kneading and drying times at controlled low temperatures, preserving the organoleptic qualities of the semolina. The result is pasta with exceptional al dente hold that does not overcook or turn sticky, even during long service.
Sensory profile
Golden colour, intense wheat-and-egg aroma, rough and porous surface. On the palate the tagliatelle stay firm and elastic, with the rich flavour of egg pasta. The textured surface is engineered to hold both light butter dressings and structured meat sauces.
Professional uses
- Tagliatelle al ragù alla bolognese: the canonical pairing of Emilian cuisine, with slow-cooked meat sauce.
- Butter and porcini mushrooms: a refined autumn classic with a touch of grated Parmigiano.
- Creamy truffle sauce: butter, cream and shaved truffle for a premium primo.
- Tagliatelle with prosciutto and peas: diced prosciutto sauteed in butter, a traditional first course.
- Green tagliatelle style baked dishes: ideal base for rich layered preparations with bechamel and Parmigiano.
Pairings
Pair with Parmigiano Reggiano DOP, butter, porcini mushrooms, fresh black truffle and extra virgin olive oil for the dressing. For a complete Italian pantry combine with our durum wheat flours, peeled tomatoes and Italian cured meats.
Logistics and delivery
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich, 8424). Direct distribution to Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), Romandie (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos), shipping in 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker). Dry goods stored at controlled temperature.
Who it is for
Designed for restaurants, pizzerias, hotels, gastronomies, trattorias, Italian delis and private customers who want a premium, dependable dried egg pasta for traditional first courses.
