Seggiano Organic Tagliatelle Pasta Is Incomparably the Best Says the Peachy's Pantry Panel!
Pasta is pasta, right? It's pretty simple. Wrong! I recently tasted a pasta which made me throw out that popular yet misguided notion within two bites. Seggiano's Organic Tagliatelle, made with locally grown, high density durum wheat in southern Tuscany opened my eyes to just how amazing a "simple" pasta can be! First of all, this pasta is slow-dried (most mass-produced pastas are dried at high temperatures, which causes the pasta to lose protein and gluten), which gives it a fantastic consistency and much more flavor than run-of-the-mill pastas. Also, it is made in a bronze form, which gives it a rough, porous texture. This is key, as it helps to cook the pasta evenly, and (most importantly!) bind sauces to the pasta! Most mass-produced pasta is produced in teflon forms - which gives it that smooth, shiny appearance...nice to look at, but not so hot at keeping the sauce on! Seggiano's Organic Tagliatelle is, by far, the best pasta I've ever had (and that means a lot, coming from an Italian) - it's flavorful, has a wonderful texture, and holds sauce in a way I never before thought possible! So, for any pasta-lover (and who DOESN'T love pasta), you'll definitely want to give Seggiano's pasta a try - your only regret will be that you didn't find it sooner!
Pasta is one of my favorite foods to eat! It is important to always use a high quality pasta in order to compliment the sauce and Seggiano's Organic Tagliatelle pasta certainly is! The pasta is made using local, organic wheat from Tuscany! One of the reasons Seggiano's organic pastas are so delicious is because of the superior grain used, bronze extrusion of the pasta and slow drying at low temperatures. The pasta truly soaks up the flavors from the sauce and proves its Italian roots! This pasta pairs perfectly with Seggiano's Raw Basil Pesto! What a scrumptious pairing that I could eat again and again!
The Organic Tagliatelle pasta is a hardy pasta. I loved it. It is clearly made from the finest ingredients and it did not stick to the pot or to itself while it was cooking. This pasta tasted much more like a fresh homemade pasta than a dry packaged pasta. It cooked quickly and easily. It also stood up to a heavy meat sauce. It really made for a delicious meal. I highly recommend it!
Pasta is one of those foods that are my weaknesses. I will try any kind you put in front of me. When I saw the Seggiano Organic Tagliatelle Pasta, I couldn't wait to try it. I now know what pasta I need to order for my next dinner party. When ever I have friends over for dinner, I usually make pasta. This was the best pasta I've had in a long time. I have a crushed tomato based vegetable dish I make quite often and I put some of that on top of the pasta. It was a perfect pairing. I also tried putting some of the Raw Basil Pesto atop the pasta as well. It was just as wonderful. I can't wait for my next dinner party now!
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who we are
David Harrison and Peri Eagleton have farmed
olives on their smallholding in SEGGIANO® since 1985, began selling their SEGGIANO® extra virgin oil
in 1994 and went on to find producers of
the best Italian foods available.
the seggiano mission
It is our quest to supply the most delicious,
genuine and naturally produced Italian regional specialities, from Piemonte to Sicily.
When we say handmade, we really mean handmade. Our many artisanal producers prepare fresh, small
batches of their best products exclusively forSEGGIANO®. Current harvest and freshly prepared;SEGGIANO® foods not only taste fantastic but are
also made without the use of preservatives
or industrial processing.
We believe in accountability and have an active
GM AND QUALITY ASSURANCE evaluation programme.
about us
Seggiano is the name of a small hilltop village at 450 metres on Monte Amiata in southern Tuscany, where Peri Eagleton and David Harrison have farmed Olivastra olives on their certified organic smallholding since 1985. Our range of foods is named in honour of the tiny
village where our story started.
our friends
The company's olive oil production could not take place without the essential support and collaboration of neighbours and Seggiano farming friends, who reserve their annual oil
production for us, help with the specialist olivastra pruning and all the labelling.
our partners
Our roots in Italy, the experience and familiarity with the Italian language, rural culture and oil production, have helped us to build close partnerships with many of the best artisan food producers across Italy. Our great UK team take care of the rest.
CONCHIGLIE 250g shells
LINGUINE 250g thin ribbons
FUSILLI 500g twists
PENNE RIGATE 500g ridged penne
SPAGHETTI ALLA CHITARRA 500g
TAGLIATELLE 375g ribbons
TOSCANI 375g frilled twists
PACCHERI 375g giant maccheroni tubes
NEW PAPARDELLE 500g very wide ribbon
NEW SPAGHETTINI 375g fine spaghetti
NEW TUSCAN PICI 350g
INGREDIENTS organically grown, durum wheat semolina + water
CERTIFIED ORGANIC
Certified organic grain must be cultivated without harmful sprays and chemical fertilizers
and needs to be stored refrigerated, to avoid the insecticide treatments which are
necessary for grains stored at ambient temperature.
Conventionally farmed grains carry none of these guarantees, so we feel that the organic
certification of the Val d’Orcia wheat used to make Seggiano pasta is important.
SLOW DRIED
Pasta which is industrially dried at high temperatures loses proteins and gluten, known
as the parte nobile of the wheat. The Seggiano pasta is slow dried for 26 hours at a
temperature below 45º which preserves the original proteins and gluten content of the
wheat, giving the pasta its excellent consistency and flavour.
Try cooking our pasta for two or three times longer than the suggested cooking time and
you will see that it doesn’t turn mushy – it remains al dente.
BRONZE FORMED
Traditional pasta, formed in a bronze mould, has a matt appearance and a rough, porous
texture which binds perfectly with sugos and sauces. Industrial pasta is Teflon drawn.
SEGGIANO VERSUS INDUSTRIAL PASTA
Industrial pasta may be made using lower quality, insecticide-treated wheat. It is Teflon
drawn, which leaves the pasta with a smooth, shiny surface, that resists bonding with
sauces. The penne rigate, or ridged pasta shape, was invented for this reason.
In order to increase production volume, industrial pasta producers dry their pasta fast at
high temperature. The wheat proteins and gluten are lost at these temperatures and the
pasta loses its flavour and consistency.
COOKING TIPS
Our Italian friends advise abundant salted water for cooking dried pasta.
100g of pasta will give an average portion, but calculate 125g of dried pasta per person
for a main course serving. Bring the water to the boil, add the pasta and stir, so that it
doesn’t stick. Start timing.
Put your serving bowl in the sink with the colander over it, to drain the boiling water
off into. This will warm the bowl ready for serving. Drain the pasta and serve with your
favourite sauce.
