Frozen IQF egg tagliatelle by Laboratorio Tortellini (Surgital), in a 1.5 kg case: fresh Emilian egg pasta made from durum wheat semolina and barn-laid eggs (18.5%), cooked straight from frozen in 3 minutes. Wide golden ribbons with a rough surface that holds ragù and butter sauces, ideal for restaurants, trattorie and hotels. Stored at -18 °C and delivered refrigerated across Switzerland by LAPA.
What egg tagliatelle are
Tagliatelle are a long, flat ribbon of fresh egg pasta, the symbol of Emilia-Romagna and Bologna. They are born from the sfoglia (fojäda) rolled by hand from soft-wheat flour and eggs, without water. The earliest technical notes on tagliatelle-style pasta appear in the 15th century in Maestro Martino's Libro de arte coquinaria, while the Latin laganae cited by Cicero are a distant ancestor of all hand-cut ribbon pasta.
Origin and tradition
The home of tagliatelle is the Emilian sfoglia: a thin sheet of flour and egg, the heart of Bolognese gastronomic identity. The classic pairing is ragù alla bolognese or diced ham softened in butter; the green variant adds chard, spinach or nettle to the dough. This is the same sheet used for baked lasagne layered with ragù, béchamel and Parmigiano Reggiano.
The producer
Laboratorio Tortellini is the historic brand of Surgital, based in Lavezzola (Ravenna), in the heart of Romagna. The fresh pasta is frozen with the IQF (Individually Quick Frozen) method, which lowers the temperature very fast and creates tiny ice crystals that do not damage the cell structure: this locks in the aroma and bite of just-made pasta. The eggs come from barn-raised hens.
Sensory profile
Golden colour from the eggs, a porous and rough surface, firm bite. Once cooked, the ribbons stay separate and elastic, with the unmistakable fragrance of fresh egg sfoglia. The texture is built to carry rich, structured sauces without breaking.
Technical specifications
Net weight 1.5 kg per case. Ingredients: durum wheat semolina, barn-laid eggs 18.5%, water, salt. Contains GLUTEN (wheat) and EGGS; may contain traces of MUSTARD and SOY. Frozen product, store at -18 °C. Cooking time about 3 minutes in boiling salted water. Country of origin: Italy.
Professional uses
Cook the tagliatelle directly from frozen: never thaw them first, or the sheet turns soft and clumps. Drop them still frozen into plenty of boiling salted water, stir with a wooden spoon and drain al dente. For the best result, drain at about two thirds of cooking and finish in the pan with the sauce (the risottatura technique), then mantecate off the heat with butter or grated cheese. Five professional ideas: ragù alla bolognese; diced ham softened in butter; butter and Parmigiano Reggiano; mushroom and cream; baked as the pasta layer in a rich casserole.
Pairings
Pair with Parmigiano Reggiano, extra virgin olive oil, San Marzano tomatoes and fresh basil for a complete primo. The LAPA catalogue lets you combine these tagliatelle with cheeses, cured meats and sauces from the same Italian tradition.
Common mistakes to avoid
Do not thaw before cooking; do not refreeze after thawing, because new large ice crystals destroy the sheet structure; do not finish the mantecatura over a live flame, which breaks the butter into greasy clumps instead of a creamy emulsion.
Delivery and logistics
LAPA - finest italian food GmbH is a B2B and B2C wholesaler of Italian food in Switzerland, serving restaurants, pizzerias, trattorie, hotels, delicatessens, caterers and private clients. Direct refrigerated delivery from the central warehouse in Embrach (Zurich), 8424 Embrach, covers Zurich, Aargau, St. Gallen, Schaffhausen and Thurgau 5-6 days a week; for Ticino, Valais, Jura, Grisons (Chur, Davos, St. Moritz), Neuchâtel and mountain areas LAPA uses food-grade partner couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) in 24-48 hours with a guaranteed cold chain.
Who it is for
For professional kitchens that want the quality of fresh Emilian egg pasta with the convenience of frozen portioning: restaurants, trattorie, hotels, caterers and demanding home cooks.
