Product Description
De Cecco 250g Straw & Hay "Paglia e Fieno" All'uovo n108
De Cecco Tagliatelle N°108 All’Uovo Paglia e Fieno – 250g
Bring the taste of traditional Italian pasta to your table with De Cecco Tagliatelle N°108 All’Uovo Paglia e Fieno. Also known as “Hay and Straw” Tagliatelle, this traditional Northern Italian pasta combines golden egg tagliatelle with delicate green spinach tagliatelle. Made using durum wheat semolina, fresh pasteurised eggs and tender spinach leaves, it has a beautiful two-tone appearance and a deliciously rich flavour. De Cecco uses coarse-ground semolina and rough bronze-drawing, helping the pasta develop a porous surface that holds sauces beautifully. The pasta is also slowly dried at low temperature to help preserve the characteristics of the wheat. With its generous, flat shape and excellent texture, Tagliatelle Paglia e Fieno is wonderfully versatile. It pairs particularly well with cream and cheese sauces, butter, meat sauces, mushrooms, vegetables, seafood and delicate white sauces. Cooking time: approximately 3 minutes. Pack size: 250g.
Ingredients:
Durum wheat semolina, fresh pasteurised eggs (23.5%), spinach leaves (5%). Allergens: Contains wheat (gluten) and eggs. May contain soya.
Average Nutritional Values per 100g:
Energy - 1560kj / 369kcal
Fat - 4,2g
of which saturated - 1,3g
Carbohydrate - 66g
of which sugar - 2,4g
Fibre - 3,5g
Protein - 15g
Salt - 0,13g
Bring approximately 3 litres of water to the boil and add salt. Add the tagliatelle and cook for approximately 3 minutes. Drain and serve immediately with your favourite sauce. For best results, reserve a little of the pasta cooking water before draining. It can be added to the sauce to help create a smooth, glossy consistency.
Recipe Ideas:
1. Tagliatelle Paglia e Fieno with Mushrooms & Cream
Ingredients – serves 2
- 250g De Cecco Tagliatelle Paglia e Fieno
- 250g mixed mushrooms, sliced
- 1 garlic clove
- 150ml double cream
- 30g Parmesan
- 1 tbsp olive oil
- Salt and black pepper
- Fresh parsley
Method:
- Cook the tagliatelle in salted boiling water for about 3 minutes.
- Meanwhile, heat the olive oil and gently fry the garlic and mushrooms until golden.
- Add the cream and simmer gently.
- Stir in the Parmesan and season with black pepper.
- Drain the pasta, reserving a little cooking water.
- Toss the pasta through the sauce, adding a splash of cooking water if needed.
- Finish with fresh parsley and extra Parmesan.
2. Tagliatelle with Classic Beef Ragù
Ingredients – serves 3–4
- 250g De Cecco Tagliatelle Paglia e Fieno
- 300g minced beef
- 1 onion
- 1 carrot
- 1 celery stick
- 400g chopped tomatoes or passata
- 1 tbsp olive oil
- 100ml red wine
- Salt and black pepper
- Parmesan to serve
Method
- Finely chop the onion, carrot and celery and gently fry in olive oil.
- Add the minced beef and brown well.
- Pour in the red wine and allow it to reduce.
- Add the tomatoes, season and simmer for around 30–45 minutes.
- Cook the tagliatelle for approximately 3 minutes.
- Toss with the ragù and serve with freshly grated Parmesan.
3. Tagliatelle with Prawns, Garlic & Cherry Tomatoes
Ingredients – serves 2
- 250g Tagliatelle Paglia e Fieno
- 250g raw peeled prawns
- 200g cherry tomatoes
- 2 garlic cloves
- 2 tbsp olive oil
- A splash of white wine
- Fresh parsley
- Salt and black pepper
Method
- Cook the pasta for approximately 3 minutes.
- Fry the garlic gently in olive oil.
- Add the cherry tomatoes and cook until softened.
- Add the prawns and cook until pink and cooked through.
- Add a splash of white wine and allow it to reduce.
- Toss in the drained pasta with a little pasta water.
- Finish with fresh parsley and black pepper.
4. Four-Cheese Tagliatelle Paglia e Fieno
A wonderfully creamy option for this pasta.
Combine Gorgonzola, Parmesan, Taleggio and Fontina with a little cream or milk. Melt the cheeses gently, then toss through the freshly cooked tagliatelle. Add a little pasta water to loosen the sauce and finish with black pepper.
Serving Suggestions
These Tagliatelle are also delicious with:
- Classic Bolognese or beef ragù
- Mushroom and truffle sauce
- Pesto
- Butter and Parmesan
- Cream and smoked salmon
- Prawns and courgettes
- Chicken and mushroom sauce
- Gorgonzola and walnut sauce
- Sausage and creamy mushroom sauce
- Sautéed vegetables and Parmesan
The 250g pack is ideal for approximately 2 generous main-course portions or 3–4 smaller portions, depending on the recipe.
