(Or Tagliolini, as they are commonly called in different parts of Italy)
They are the "younger brothers" of Tagliatelle, strings of egg pasta just 2 mm wide that know how to enrich any dish without making too many demands. Served in broth or with a simple sauce, they brighten the table and the palate. Ideal for those looking for a subtle sinuosity without wanting to give up the right consistency of artisanal egg pasta. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_WIRES Category:



Ingredients:  semolina of germ Lasted, eggs 32%
Form: Long pasta
Sheet thickness:  0.9 ÷ 1,3 mm
Width: 2 mm
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta

Useful Info

Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs

May contain soy and mustard

Average nutritional values ​​(per 100g)

KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein: 16 g
Sale: 0,16 g

Cooking methods

Boil the pasta in a large quantity of water (2 liters for every 100 g of pasta and add salt when boiling). Do not mix the pasta in the first minute of cooking to avoid the risk of breaking it up. Once cooked according to the times indicated on the package, drain the pasta and sauté in the pan with the sauce or season it to taste.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy

From the Cookbook

Filini with vegetables

Cut the peppers, mushrooms, courgettes and peeled tomato into julienne strips. Cut the chicory into large pieces. Halve the green beans and cut them into lozenges. In a pan, gently fry the chopped shallots and chilli pepper with a drizzle of oil. When they are well dried, add the peppers, green beans, courgettes, mushrooms, chicory and tomato in order. Season with salt and pepper. Leave to cook over moderate heat until all the vegetables are well dried.

Cook the filini in plenty of salted water, taking care to mix the pasta only when it returns to the boil. Cook for 2 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Stir in the seasoned pecorino.

  • 50 g EVO oil
  • 40 g chopped shallots
  • 2 g fresh chilli
  • 70 g red and yellow peppers
  • 70 g cardoncelli mushrooms
  • 70 g courgettes
  • 70 g green beans
  • 50g chicory
  • 50 g San Marzano tomato
  • 40 g aged pecorino