Stroppa egg tagliatelle is fresh ribbon egg pasta from the Emilian tradition: a 1 kg pack, carton of 6, made by Pastificio Stroppa with fresh eggs and flour, no added water. The thin porous sheet cooks in 3-5 minutes and bonds with the sauce into a velvety emulsion, ideal for ragù alla bolognese in professional kitchens across Switzerland.
What egg tagliatelle is
Tagliatelle is the egg-ribbon pasta par excellence, historically the symbol of Emilia-Romagna cuisine and a benchmark of artisanal mastery. The egg sheet, rolled thin and cut into ribbons, is made strictly with eggs and flour and no water, following the tradition of the Emilian rolling pin. Written records of egg pasta in Parma date back to the second half of the 13th century, when the chronicler friar Salimbene de Adam described fresh pasta made with eggs and soft-wheat flour, locally called fojada. In the 15th century Maestro Martino described the romaneschi maccaroni, a ribbon pasta fully comparable to modern tagliatelle.
The producer
Pastificio Stroppa was founded in 1968 in Pieve Emanuele, near Milan, from the wish of a father and son to create artisanal fresh pasta and gnocchi of superior quality. The Stroppa family produces 100% Italian fresh egg pasta, selecting raw materials of excellent quality and holding certifications that document the origin of the ingredients and the safety of the production areas.
Sensory profile
The egg sheet is golden, thin and porous, with a firm bite and a structure that holds the surface starch during boiling. This is the natural binding element that lets the pasta hold the sauce and reach a velvety, bound consistency during pan tossing.
Technical specifications
Net weight 1 kg per pack, carton of 6 pieces. Ingredients: soft-wheat flour and fresh pasteurised eggs. Fresh refrigerated product to be stored at a temperature not exceeding +4 °C, with a commercial life of about 5 days. Country of origin: Italy. EAN code 8034657025441.
Professional uses
Tagliatelle al ragù alla bolognese, the undisputed centrepiece of Emilian cuisine, with slow-cooked meat ragù. Tagliatelle with diced cured ham sauteed in butter, finished off the heat with cold butter and grated Parmigiano Reggiano. White poultry ragù or melted-butter sauces. Cook in plenty of boiling salted water for 3-5 minutes, then toss in the pan with the sauce over high heat for at least 40% of the boiling time so the sheet emulsifies and binds. Recommended professional portion around 110-130 g raw for a hearty HORECA dish.
Pairings
Pair with a slow-cooked meat ragù, with Parmigiano Reggiano DOP, with extra-virgin olive oil and with a structured red wine. Diced cured ham, butter and sage complete the classic Emilian preparations.
Common mistakes to avoid
Do not rinse the pasta before or after cooking: it strips the surface starch that binds the sauce. Add aged cheeses and fats off the heat, never over high direct flame, otherwise the emulsion splits and turns greasy. Do not dress or plate the sheet too far ahead of service, because egg pasta is highly water-sensitive and quickly loses its bite.
Logistics and delivery in Switzerland
LAPA supplies B2B and B2C from its central temperature-controlled warehouse in Embrach (Zurich). The cold chain is kept rigorously at refrigerated temperature along every storage and transport phase. Direct delivery runs on the LAPA refrigerated fleet across Zurich, Winterthur, Uster, Dubendorf, St. Gallen, Frauenfeld, Bern, Basel and Lucerne. For Ticino, French-speaking Switzerland, Jura and Graubunden, safe shipping is guaranteed within 24-48 hours through certified food-grade partner carriers: Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
Designed for Italian restaurants, pizzerias, hotels, gastronomies, delicatessens and Italian shops, as well as for private customers who want authentic Italian fresh egg pasta. Over 1,500 chefs in Switzerland choose LAPA every morning for freshness and delivery reliability.
