(Or Tagliolini, as they are commonly named in many areas of Italy)
They are the "younger brothers" of Tagliatelle, Egg pasta threads, just 2mm large, they can enrich every dish without excess pretensions. Served in broth or with a simple sauce, they bring happiness to the table and the palate. Ideal for those looking for a thin sinuosity without sacrificing the right texture of handmade egg pasta. You have to taste it to understand that La Pasta di Aldo is the Egg Pasta.
COOKING TIME: 4/6 minutes