s there are spaghetti, spaghettini and spaghettoni in the world of dry semolina pastas, in the world of fresh egg pastas there are several long types, whose main differences are in width and sometimes color.
Thus, along with tagliatelle, pappardelle, fettuccine and paglia e fieno, we also have tagliolini, a very thin type of hand-made noodle, skillfully worked to make it as light and refined as possible. Its almost impalpable texture makes it the perfect match for light sauces.
Tagliolini is used either whole in delicious minestre (the generic term for Italian soups), or broken into pieces in meat or fish broths. Although it looks fragile, tagliolini can also be used, with excellent results, in the preparation of pasta dishes, as long as they’re not weighted down with rich sauces.
