Tagliolini - 466

A delicate, thin pasta cut that’s similar to tagliatelle but much narrower, typically measuring around 2-3mm in width. Originating from the northern regions of Italy, especially Piedmont and Liguria, tagliolini is traditionally made with egg dough, giving it a rich, silky texture. Its fine strands are perfect for lighter sauces, like a simple butter and sage dressing, or delicate seafood preparations. Tagliolini’s thinness allows it to cook quickly and absorb sauces beautifully, making it a versatile pasta in both refined and rustic Italian dishes.