Benedetto Cavalieri Tagliatelle is a traditional Italian ribbon pasta made from durum wheat semolina and produced in Maglie, in the Terra d’Otranto region of Puglia. Founded in 1918, the Cavalieri mill is known for its distinctive production philosophy, referred to as the “Metodo Delicato” or Delicate Method.
Tagliatelle is a flat, ribbon-shaped pasta wider than fettuccine and designed to support rich, structured sauces. Its broad surface allows sauces to coat evenly, while its firm bite provides balance and texture.
Benedetto Cavalieri pasta is made using carefully selected durum wheat grown on the hills of Southern Italy without chemical fertilizers. The dough is slowly kneaded and extruded through bronze dies, creating a rough, porous surface. It is then dried at low temperatures to preserve the integrity and flavor of the wheat — a hallmark of the Metodo Delicato process.
Unlike industrial pasta, which often appears smooth and glossy, artisanal pasta like Cavalieri’s retains natural starch on its surface. This texture improves sauce adhesion and results in a more flavorful, cohesive dish.
Tagliatelle is traditionally paired with hearty and structured preparations such as:
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Bolognese (ragù alla bolognese)
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Slow-cooked meat ragù
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Mushroom ragù
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Cream-based sauces
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Truffle sauces
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Butter and sage preparations
Because of its flat, ribbon structure, tagliatelle performs best with sauces that are rich enough to coat the pasta evenly rather than thin or watery dressings.