Egg Tagliolini

Egg Tagliolini is a typical pasta of Emilia-Romagna and Piemonte (where it is known as tajarin in the local dialect). These delicate strands of very thin pasta cook in just a couple minutes for an easy, luxurious meal. Made from top-quality durum wheat semolina and a high percentage of fresh, free-range eggs, this restaurant-quality egg pasta has the vibrant, golden yellow color and rich egg flavor so characteristic of freshly made pasta served in Italy.

Traditionally, these golden threads of pasta are paired with porcini mushrooms—try them with Oliveri Porcini Mushroom Cream! Toss with melted butter and Rustichella d’Abruzzo Anchovy Fillets or grated Bottarga di Muggine. Make tagliolini al limone with heavy cream and lemons. Take inspiration from Piemonte: serve with butter and fresh shaved truffles or in sugo d’arrosto (a rich sauce made from the pan drippings of roasted meat).

Cooking Time: 2-3 minutes.