Tagliolini
Tagliolini ( pronunciation : [ taʎo'liːni ]) (also Taglierini , pronunciation : [ taʎe'riːni ]), from Italian tagliare = "cut", are an Italian type of pasta and typical of the dishes of regional Italian cuisine in Molise and Piedmont , where they are called Tajarin in Piedmontese . They consist of durum wheat semolina or durum wheat flour , eggs and salt .
Tagliolini are flat noodles two to three millimeters wide, narrower than tagliatelle and thin like capellini . Their length is comparable to that of spaghetti . They cook quickly, especially when they are used fresh, and go well with light and light sauces , fish, delicacies or soups .
Individual evidence
- ↑ Tajarin, scheda sul sito realizzato dalla on piemonteagri.it, accessed in November 2012 found.