Tagliatelle nests

"The elaborate wedding hairstyle of a rich duchess is said to have led to the creation of the creatively coiled tagliatelle. The fine ribbon noodles have been traditionally cut in their native Emilia-Romagna since the 15th century, hence the name, which is derived from the Italian -tagliare-, meaning to cut. Several selected varieties of durum wheat semolina from Italy are used for Byodo gourmet pasta. These are brought into a perfectly balanced, well-guarded mixing ratio. The secret of Byodo's wonderfully yellow pasta also lies in the slow grinding of the grain. This means that less heat than usual is applied to the grain and the wonderful taste and delicate aroma are retained. Mixed with crystal-clear water and dried slowly, it becomes a real treat. The fine tagliatelle are rolled and cut according to traditional craftsmanship. All this ensures particularly good cooking properties and the perfect "al dente" bite."