Tagliolini ( Thin strips of egg noodles ).
Their name comes from the verb “cut” . The dough of egg noodles is stretched until have a thin sheet then rolling up on itself and then cut in long strips.
You can taste in meat broth or better with fish sauce or with vegetable sauce.
Fast cooking pasta, it goes well with light sauces of meat , fish or meat broth, here are some specialties.
Tagliolini with Lemon – Tagliolini of Campobasso – Taglioliniwith vegetables – Tagliolini with octopus and asparagus – Tagliolini with Salmon -Tagliolini with porcini mushrooms – Taglioliniin cream of asparagus and scampi – Tagliolini ai frutti di mare – Tagliolino allo scoglio- Tajarin.
Ai “frutti di mare” and allo scoglio it meant course of fish which may include clams and shellfish.