Cipriani Food
Cipriani Classica Tagliarelle with Spinach
Thin green ribbons of Cipriani egg pasta with spinach, made in Italy. Their delicate texture suits a simple butter sauce, a light ragù or a spoonful of pesto for a quick, satisfying meal.
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Pair it with
Cipriani Organic Basil Pesto
Toss the green tagliarelle in basil pesto off the heat and loosen it with pasta water.
View Cipriani Organic Basil PestoMore pairings (1)
Cipriani Organic Sansovina Tomato Sauce
Let the red tomato sauce coat the green spinach ribbons and serve immediately.
View Cipriani Organic Sansovina Tomato SauceTasting notes
The same paper-thin ribbons as the plain tagliarelle, green with spinach: a softer, rounder flavor rather than a vegetable taste. Butter and sage, a light ragù, a spoonful of Cipriani’s pesto, or simply cream and Parmigiano. About three minutes in the pot.
About Cipriani
Giuseppe Cipriani opened Harry’s Bar in Venice in 1931 and gave the world the Bellini there in 1948. The kitchen’s pasta was always rolled thin enough to cook in minutes, and Cipriani’s dried egg pasta, made in Italy from durum semolina and 25% egg, carries that idea home. This is the tagliarelle with 2% spinach worked into the dough — a gentle green and a slightly softer flavor rather than a vegetable taste.
How to enjoy
- Toss with butter and Parmesan.
- Serve with a light ragù or pesto.
Details
- Made in Italy
- Net weight: 250 g (8.82 oz)
- Cooking guide: approximately 3 minutes; follow the packet and taste for your preferred texture.
Ingredients
Durum wheat semolina, egg (25%), spinach powder (2%).
Contains wheat, eggs and soy. Check the packet for the complete allergen statement.
Questions
Does it taste of spinach? Barely; the spinach is there for color and a touch of softness. Sauce it as you would the plain tagliarelle.
Paglia e fieno? Yes: cook this with the plain tagliarelle, half and half, for the classic “straw and hay” with cream, peas and ham.
How much per person? A 250 g packet serves two generously or three as a first course.