is commonly served with red sauce.
Tagliatelle pasta is long, thin type of pasta, generally found between 1/4 inch and 3/8 inch in width. Tagliatelle often comes in two varieties: egg tagliatelle or pasta made without eggs, and is usually packaged in straight strands or coiled into a round shape that will uncoil during the cooking process. Tagliatelle pasta can be used for multiple dishes including warm pasta with various sauces and served cold with fresh vegetables as a light pasta salad.
Instructions
1. Fill a large saucepan halfway with cold water. Add 3 tbsp. table salt to the saucepan and cover it. Heat the water until it is boiling over high heat.
2. Remove the top and add the . Return the water to the boil. Allow the pasta to boil for seven to nine minutes once the water begins to boil again, stirring occasionally to keep it from sticking.
3. Pour the water and pasta into a strainer in the sink, catching a small amount of the water in a second saucepan placed underneath the strainer. Allow the pasta to drain for one minute.
4. Put the pasta back in the saucepan and add the sauce that you want to use. For cold pasta salads, toss the pasta with extra virgin olive oil and allow it to cool at room temperature or in the refrigerator.
Tags: Tagliatelle pasta, Allow pasta, pasta with