Tagliolini Pasta traditionally comes from the Liguria region of Italy.  It is thicker than spaghetti but thinner than Tagliatelle pasta.  This pasta is very versatile and lends itself to many dishes including ragu, cheesy dishes, seafood dishes and also creamy dishes.  It is used in Rome for the famous cacio e pepe pasta which is pecorino cheese melted with pepper.

Ingredients:                            

Durum WHEAT Semolina and water