Laboratorio Tortellini, Tagliatelle, 3.3 lb. Case Balsamic Vinegar and sautéed vegetable dishes
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Laboratorio Tortellini, Tagliatelle, 3.3 lb. Case Balsamic Vinegar and sautéed vegetable dishesLaboratorio Tortellinis Tagliatelle is a flat ribbon pasta made in Italy using durum wheat semolina and 18. 5% barn eggs. This traditional shape offers a silky texture and golden hue, making it the perfect base for meat rags, creamy sauces, and sauted vegetable dishes. The pasta is IQF frozen to preserve freshness, optimize kitchen workflow, and support accurate portioning. The 1. 5kg (3. 3lb) format meets the needs of foodservice operators, providing
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