Our Italian supplier—who specializes in Gluten Free pastas—uses a combination of corn and rice flours to create Tagliatelle noodles nearly indistinguishable from their gluten-full counterparts. Taking their name from the Italian tagliatare, meaning “to cut,” the long, ribbon-like noodles are wider and slightly thinner than fettuccine. They’re dried into nests that easily unravel in a pot of boiling water; when cooked al dente, they possess a pleasant chew akin to durum wheat pasta, ready to support the heartiest sauces with ease. Try making your own Cacio e Pepe by adding Grated Pecorino Romano Cheese and freshly cracked Black Peppercorns to a some of the reserved pasta water before tossing it with the Tagliatelle Pasta.