Tagliatelle ‘Paglia e Fieno’ is an artisan egg pasta, which is originally from the city of Siena in Tuscany. ‘Paglia e Fieno’ actually means ‘’Straw and Hay’’, which refers to the green pasta noodles with an addition of tender leaf spinach as hay, and the yellow pasta noodles, made from fresh free-range eggs, as straw.


This particular type of pasta is prepared with exceptional care and is dried at a low temperature. Our great producer Marilungo use only premium durum wheat and free-range farm eggs, which are exclusively sourced from Marche, Umbria and Tuscany. You can find their incredible range of tagliatelle in our shop.


There are many ways to season Tagliatelle ‘Paglia e Fieno’. A traditional and outstanding recipe is to combine it with onions, Prosciutto, peas, olive oil and some heavy cream. All these ingredients should be tossed in a bowl alongside the tagliatelle and afterwards, it should be finished with grated Parmigiano Reggiano, ground pepper, and chopped parsley.


Some other ideas include adding some fish or Mediterranean sauces to it. It is also excellent with some butter and white sauces made from soft cheeses and cream. And this pasta takes only few minutes to cook in boiling water so is perfect for any quick meal!

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