Description
An egg pasta typical of the Molise and Piedmont regions.
The narrow cut allows for quick cooking and makes them ideal for broths and light sauces. The perfect format to return to the flavors and memories of yesteryear.
Taglierini
Similar to spaghetti, the taglierini have a flat and long section, of thin thickness that facilitates cooking. They are part of the so-called “poor, rural cuisine” because they are usually leftover pasta scraps made mostly in broth, but they are also excellent to be enjoyed with game or fish sauces.
Additional information
| Cooking time | 4/5 minutes in abundant salted water |
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