TAGLIOLINI - Italian fresh egg noodles

Traditionally,  tagliolini were used in broth enriched with parmesan cheese, although nowadays they are very widely used as pasta.

with shallot sauce

with clams

with squilla mantis shrimp

Method: Follow the same procedure as when making tagliatelle, only here cut the dough into thinner stripes: dimensions can vary from 1mm in width if used in broth, or about 3 mm in width if used as pasta.