Tagliolini

Tagliolini (or taglierini) are a variety of egg pasta typical of Italian cuisine and a traditional dish of the Molise and Piedmont regions (where they are better known by the Piedmontese name of ‘tajarin’). The diameter of this ribbon pasta (about 4-5 mm) places it between the thinnest cappellini (strand pasta) and the wider tagliatelle.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, then subjected to pasteurization, cut, and finally packaged in modified atmosphere.

Cooking and condiment tips:
If you want a sophisticated and unparalleled first  course, this pasta is perfect with butter and white truffle. It also goes well with light sauces, fish, subtle condiments, plain, or even in broth.

Cooking time: 2 to 3 minutes

Best before end: 21 dd