(or Tagliolini, as it is more commonly known is different parts of Italy)
It is the younger brother of Tagliatelle: strands of thin egg pasta, just 2 mm thick, that are capable of enriching any dish without being too bold. Served in a broth or with a simple sauce, this pasta brightens up both the table and the palate. Ideal for those seeking a subtle shape but unwilling to sacrifice the right consistency of homemade egg pasta.
