Tagliolini uovo nº93

Thin, light and quick to cook, this long, flat-cut pasta typical of Piemonte is at a balanced midpoint between the slender capellini and the thickness of the tagliatelle. Their harmonious measure and the presence of fresh eggs make tagliolini perfect to accompany light and energetic broths of meat or vegetables, pasta recipes without liquid dressings, mushroom ragouts, light tomato sauces, butter or soft cheeses, or for an aromatic quick recipe that will remain in the memory of your guests: tagliolini with black truffle, poached egg yolk and hazelnuts.