Rustichella dAbruzzo has crafted an egg pasta utilizing six free range chicken eggs per two pounds of flour that is rolled through bronze rolling pins and slow dried in nests in temperature controlled chambers at 90 F for 30 hours. This pasta has a vibrant, golden yellow color, which is so characteristic of freshly made pasta served in Italy, as well as a soft supple bite that will dazzle any discerning palate. From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. Wider then fettuccine this pasta is mostly associated with Bologna, but today is very common throughout Italy. Cooking Time: 4-6 minutes. ABOUT RUSTICHELLA D'ABRUZZO: In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather in 1923. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigis grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for up to 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta. "The combination of our fertile soil, pure Apennine mountain spring water, and salty Adriatic breezes has long been said to work magic. We hope you enjoy the distinctive flavor and pleasurable 'bite' of our pasta." - Gianluigi Peduzzi