TAGLIOLINI is similar to tagliatelle and fettuccine. It is around 2 – 3 mm wide and is perhaps one of the thinnest of all the ribbon pastas. It is made using an egg yolk pasta dough which helps fortify the pasta during cooking.
Tagliolini is a pasta from the Piedmont and Molise regions of Italy. It is available in dried form and is usually wrapped up as a nest of pasta.
Serve this delicate pasta with rich truffle, chicken offal, rabbit, veal or lamb ragù. Or a simple mushroom and Marsala sauce.