These delicate strands of pasta cook in just 2-3 minutes, becoming deceptively luxurious with just a knob of melted butter. Egg tagliolini is a typical pasta found in the Emilia-Romagna region, where it’s called tajarin in the local dialect.
How to use
Rustichella d’Abruzzo’s egg pastas are already so rich with flavor, they lend themselves well to simple dishes. Try tossing egg tagliolini with Oliveri Porcini Mushroom Cream or with melted butter and grated bottarga for a sophisticated meal that requires almost no prep.
About the producer
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy.
