De Cecco Taglierini with egg, No.105

The Taglierini have an elongated, very thin shape (0.55 mm thick and 2.00 mm wide) and come from the more northern regions of Italy. According to peasant tradition, this format was created by reusing the leftovers left over from the preparation of filled pasta. They can be used in many ways and there are numerous recipes and sauces that are suitable for their preparation: they are excellent as an addition to broths. For tastier versions, we recommend the decisive taste of chicken or game sauces; They also taste great with fish or seafood sauces.