Taglierini is a type of egg pasta originating from Emilia-Romagna, Italy. It is typically served with truffles or meat sauce, such as ragu alla bolognese. It is thinner than tagliatelle and wider than fettuccine.
Tagliarini are a type of pasta made up of long ribbon noodles. It is one of several types of pasta that originates from Italy, a country known for a variety of noodle recipes. Taglierini is not as well known as spaghetti, which comprises thin strings; macaroni, which consists of cylinders or tubes; or lasagna, which are sheets of pasta. Pasta is usually compared to tagliatelle due to its typically long, flat, thick ribbons, although it is the thinner version. Fettuccine may be considered a sibling to taglierini and tagliatelle, but it’s wider than either.
Taglierini fall into the egg pasta, or egg pasta, category. This means that egg is the main ingredient when making this type of pasta. Taglierini traditionally call for six freshly laid Italian eggs and semolina flour for production. The egg pasta is then dried at a low temperature.
Tagliarini are said to originate from Emilia-Romagna. This is an area in northern Italy that unites two administrative regions, hence the hyphenated name. In some cases, the origin of the pasta is attributed to the capital of Emilia-Romagna, Bologna, which is home to the University of Bologna, the oldest university in the world. Unsurprisingly, the tagliolini recipe is quite popular in this particular city.
Another Italian region where pasta enjoys great popularity is Piedmont. It is also found in northern Italy, actually sharing borders with Emilia-Romagna to the north. There, the pasta is called tajarin.
Taglierini are generally served in two ways. Some people may prefer pasta eaten with truffles, a dish that is called tajarin al tartufi. Others may prefer a meat sauce with it, in which case the dish is called tajarin al sugo do roasted.
There are several other popular ways to eat tagliolini, such as having it with ragu, which is a type of meat-based sauce. A popular type of ragu served with tagliolini is ragu alla bolognese, or bolognese sauce, which takes its name from Bologna, the city of its origin. Traditionally, this ragu sauce is made with tomato paste, beef, meat stock, bacon, onions, white wine, and milk or cream. The pasta can also be served with another popular ragu, Neapolitan ragu or Neapolitan ragu, named after the city of Naples.
Protect your devices with Threat Protection by NordVPN
