Colavita Tagliatelle Nest Pasta, 1 Pound, 12 Per Case

Colavita Tagliatelle Nest Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Classic pasta dishes: Serve with Bolognese, carbonara, Alfredo, or mushroom cream sauces where the wide ribbon shape carries thick sauces evenly from fork to plate.
Soup and broth pasta: Drop nests into hearty chicken or beef broths for a filling, traditional Italian soup course.
Baked pasta casseroles: Layer cooked tagliatelle with béchamel, cheese, and meat or vegetables for baked pasta bakes that hold their structure.
Cold pasta salads: Toss cooled tagliatelle with vinaigrette, grilled vegetables, and fresh herbs for a substantial salad that feeds a crowd.

Who Would Benefit

• Italian restaurants and trattorias needing consistent, portion-friendly egg pasta in bulk
• Caterers and event planners serving pasta courses for large gatherings
• Home cooks who prepare Italian meals frequently and want pantry-ready nests
• Food service programs at schools, hospitals, or corporate cafeterias
• Meal prep enthusiasts who portion and batch cook pasta ahead of time

Product Highlights

• Authentic Italian egg tagliatelle in convenient nest format for easy portioning
• Wide, flat ribbon shape designed to hold rich and creamy sauces
• 1 pound per package, 12 packages per case for food service convenience
• Made by Colavita, a family owned Italian brand with over 85 years of heritage
• Nest form keeps long strands separated during cooking for even results
• Dries and stores well, no refrigeration required until after cooking

Preparation & Use

Bring a large pot of salted water to a rolling boil, approximately 4 to 6 quarts per pound of pasta. Gently drop the nests in without breaking them and stir occasionally to prevent sticking. Cook 7 to 9 minutes for al dente texture, or 9 to 11 minutes for fully tender strands. Drain immediately, reserving a half cup of pasta water to adjust sauce consistency if needed. Toss with your chosen sauce right away while the pasta is still hot, adding reserved water a splash at a time to help the sauce cling to each ribbon.

Common Applications

Tagliatelle is the traditional pasta paired with ragù Bolognese in the Emilia Romagna region of Italy, and that pairing remains its strongest use. The wide ribbons also work well with oil and butter based sauces containing garlic, sage, or lemon, since the flat surface picks up every drop. In buffet and catering settings, pre portioned nests can be plated individually and sauced to order for a polished presentation. For baked dishes, par cook the nests by 2 minutes, then layer into the baking dish so they finish cooking in the oven without turning mushy.