Tagliolini
Tagliolini is a long, thin type of pasta that originates from the Italian region of Tuscany. It is made from eggs and flour, and is typically served with a sauce or in broth. The word "tagliolini" comes from the Italian word for "flakes", which refers to the way the pasta is cut.
The first documented mention of tagliolini is from the early 14th century, in a cookbook called Liber de Coquina. This book contains several recipes for dishes that were popular at the time, including a recipe for tagliolini with garlic and cheese.
Tagliolini became more widely known in the 16th century, when it was mentioned in a number of other cookbooks. The most famous of these is probably Bartolomeo Scappi's Opera dell'arte del cucinare, published in 1570. This book contains a recipe for tagliolini with butter and Parmesan cheese, which is still a popular way to serve the pasta today.
Advice
When making tagliolini, it is important to make sure you use the freshest ingredients available. Fresh eggs and quality pasta flour will ensure the dough is flavorful and light. Also, it is important to knead the dough for several minutes until it is smooth and elastic. When cutting the pasta, use a knife or a pasta machine to get the desired shape and thickness. Lastly, do not overcook the tagliolini as it will become mushy. Cook it just until it is al dente and then enjoy your delicious homemade tagliolini!
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Recipes
Tagliolini al limone
- burro
- farina
- olio extravergine oliva
- sale fino
- scorza di limone possibilmente non trattato
- semola
- succo di limone
- timo
- uovum
Tagliolini with Mushrooms and Cream
- chive
- olive oil
- garlic
- salt
- cream
- porcini mushroom
- egg tagliolini
Tagliolini with Octopus and Porcini Mushrooms
- bay leaf
- red wine
- white wine
- olive oil
- garlic
- lemon
- parsley
- salt
- sugar
- thyme
- pc egg yolk
- octopus
- italian flour
- pc egg
- remilled durum wheat semolina
- porcini mushroom
Tagliolini With Asparagus and Sausage
- white wine
- salt
- tagliolini
- asparagus
- cream
- sausage
Tagliolini with Eggplant and Mint
- salt
- tomato
- tagliolini
- butter
- japanese eggplant
- shallot
- vegetable stock
- olive oil
- romano cheese
- mint
Fresh Tagliolini With Seafood
- olive oil
- peppercorn
- salt
- egg tagliolini
- garlic
- shallot
- tomato
- shellfish
- pea
- zucchini
Tagliolini With Lemon, Clams and Spinach
- white wine
- olive oil
- garlic
- salt
- lemons zest
- clam
- pecorino romano cheese
- tomato
- remilled durum wheat flour
- milk
- spinach
Tagliolini with Porcini Mushrooms
- basil
- white wine
- olive oil
- pepper
- salt
- walnut
- vegetable broth
- shallot
- all purpose flour
- lettuce
- egg
- porcini mushroom
Tagliolini with Artichokes, Sausage and Crispy Shallots
- olive oil
- fennel seed
- all purpose flour
- peanut oil
- salt
- tagliolini pasta
- artichoke
- shallot
- white wine
- sausage
Tagliolini with Fava Bean "Carbonara"
- fennel
- olive oil
- pepper
- salt
- egg yolk
- spring onion
- fava bean
- pecorino sardo cheese
- tagliolini pasta
Warm Tagliolini With Butter, Anchovies and Lime
- lime zest
- tagliolini pasta
- butter
- anchovy
- anchovy sauce
Tagliolini with Shaved Black Truffle
- salt
- black truffle
- olive oil
- all purpose flour
- egg
Tagliolini with True Clams
- salt
- parsley
- tocai friulano
- tagliolini
- parmesan cheese
- garlic
- italian
- clam
- olive oil
Tagliolini With Artichoke and Cheese Sauce
- white wine
- olive oil
- grana padano cheese
- salt
- white pepper
- tagliolini pasta
- artichoke
- fontina cheese
- milk
- cream
Tagliolini With Butter and Turnip Tops
- chilli pepper
- ingredient
- ingredient
- ingredient
- salt
- white wine
- all purpose flour
- wheat re milled semolina flour
- olive oil
- white vinegar
- egg
- onion
- butter
- anchovy
- turnip green
Ingredient Breakdown
Insights
Staple Ingredients
- salt 47%
Rarey Ingredients
- olive oil 40%