The main treasure of the Emilia-Romagna region in Italy is the Parmesan, known as the “King of Cheeses”. It is added to a variety of pasta sauces, mixed with ricotta in ravioli fillings and, of course, generously sprinkled with tagliatelle. We invite you to try it!
Boil the pasta in salted water until al dente (see cooking time on the package).
Put the pieces of butter in a deep dish. Then remove the tagliatelle with a large fork from the pan and place it on the platter. Sprinkle the pasta with Parmesan cheese. Stir the pasta with two large spoons, lifting it up and down for a juicy and unique creamy cheese flavor.
Tagliatelle can be served and guests invited to the table!
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