Tagliolini No 106 are part of the family of long pasta, wound into skeins made from thin rustic sheets of pasta. The size of tagliolini makes them perfect for vegetable or meat-based broths. Their natural versatility makes them especially tasty in pasta dishes with light sauces made from tomatoes, butter or soft cheeses. In the Naples area, they are the main ingredient in traditional pasta pies and oven-baked pasta dishes.
Durum wheat semolina, eggs (28,27%). May contain traces of soy.
Cooking time 2 minutes