Taglierini

Taglierini is a type of pasta that originates from the Piedmont region of Italy. It is similar to tagliatelle, but is a thinner variant. Taglierini is traditionally made with a simple dough of eggs and flour, then cut into thin, delicate strands. It is often served with light sauces or broths.

History

The exact origins of taglierini are unclear, but it is believed to have been developed in the Piedmont region, an area known for its rich culinary tradition. The pasta's name comes from the Italian verb tagliare, meaning "to cut", referring to the process of cutting the pasta dough into thin strands.

Preparation and Serving

Taglierini is typically made from a dough of eggs and flour. The dough is rolled out to a thin sheet, then cut into narrow, flat strands. The pasta is then cooked in boiling water until it reaches the desired level of doneness.

In terms of serving, taglierini is versatile and can be paired with a variety of sauces. However, due to its delicate nature, it is often served with light, thin sauces or in broths. In Piedmont, it is commonly served in a dish called "Taglierini al tartufo", where it is tossed with butter and generously topped with shaved truffles.

Variations

While taglierini is traditionally made with a simple egg and flour dough, variations of the pasta exist. Some recipes may incorporate other ingredients into the dough, such as spinach or tomato for added color and flavor. Additionally, while taglierini is typically cut into thin strands, the thickness can vary depending on personal preference or the specific dish being prepared.

See Also

• Pasta
• Italian cuisine
• Tagliatelle
• Piedmont