This exceptional pasta was developed with simplicity in mind. 
Whether a quick lunch with just butter and pepper, or as an elegant addition to a fish main course or a fragrant shellfish pasta dish with a hint of lemon.  

Crafted in the coastal town of Riccione, Emilia‑Romagna, by master pasta artisans. 
Fine Italian durum wheat semolina is combined with eggs and fragrant lemon
to create an elegant, sun‑bright pasta that captures the lightness of coastal cooking. 
Exceptional simply with butter as the perfect partner for fish & shellfish dishes.

Take a look at our executive chefs recommendation and recipe on the back of the box, 
Pan Fried Sea Bass with Lemon Tagliolini. 

Pair also with our Vongole Sauce (can add all fish sauces once live.