Taglierini [taʎʎeˈriːni] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt. It is typically served with butter and truffles (tajarin ai tartufi) or meat roast sauce. Taglierini finish in short cooking time, exceedingly on fresh dough and fit best to light sauces, fish, delicacies or soups.
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