The finest, most delicate of our long pastas.

Typical to northern Italy, tagliolini are characterized as delicate ribbons with a tender bite. Fragile, with a quick cook time from fresh, they require a gentle hand and careful dressing to avoid clumping.

On The Plate

Utmost attention is required in both the water and pan to create something spectacular. This noodle works well with very light condiments like: fish, butter, and spring vegetables, or in a rich broth with a grating of Parmigiano.


  • Soft wheat flour
  • Whole eggs


2mm wide flat noodle