Tagliatelle with shellfish is made in small lots, slowly extruded through brass dies in order to achieve a rough surface and an exceptional texture which optimizes sauce adhesion. A mixture of shellfish adds a delicious “sea & saltwater” taste to all your pasta dishes. It can be combined with seafood sauces, e.g. with Dolopia’s tomato sauce with seafood & Retsina or with Dolopia’s tomato sauce with tuna & Ouzo.
Tagliatelle with shellfish
With durum wheat flour Mavragani, semolina, shellfish broth.
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|Dimensions||8 × 14.5 × 14.5 cm|
Nutritional value per 100g
Energy: 367kCal, Protein: 12g, Carbs: 73g ( of which sugar: 0.6g), Total fat: 1.6g ( saturated fat: 0.5g), Sodium: 0.3g
Allergens: Gluten, shellfish broth.