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Tagliatelle are an egg pasta typical of central and northern Italy. Their name derives from the verb “to cut” or “to slice”, since they are obtained by pulling the sheet very thin and cutting it, after having rolled it up. The bronze drawing makes our tagliatella rough and porous to embrace any seasoning.

Strictly 100% Tuscan: durum wheat semolina and type ‘0’ soft wheat flour, Italian eggs from category A free-range hens, salt from the Volterra salt pans.

Short and controlled supply chain to give you the most precious ingredients of our territory.

Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavor of traceability, ensured by local Tuscan ingredients such as durum wheat semolina, soft wheat flour for example. Short chain to meet taste and authenticity in every bite. For you.

Perfect with meat sauces, such as our wild boar ragù or with Chianina ragù for example.

Package weight: 250g

Read more about Pasta Valentini

Duck ragout

This ragout is prepared by first letting the meat take on flavour in a mixture of chopped vegetables and extra virgin olive oil, then adding the tomato, lowering the heat to finish with slow cooking.


Verna wheat fettuccine

Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities



Tagliolini: a thin and delicate pasta format. Valentini realizes this great classic with mastery thanks to his inimitable method that gives life to a unique pastry for porosity and roughness.


Maremmani with sheep ricotta and spinach

Compared to the classic ravioli they are a larger format, ad hoc to properly fill the palate. The product comes from the Tuscan Maremma where the rich pastures have always traditionally linked the Casentino to the Maremma through the transhumance of its shepherds.


Ravioloni with burrata, dried tomato and basil

This product has the advantage of carrying within itself the flavor and colors of Italy. We have combined a thin, bronze-drawn pasta sheet with a filling of creamy Tuscan ricotta cheese, melangiato with a sweet, creamy Apulian burrata cheese.


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