The name “tagliolini” stems from an Italian verb taglie which means “to cut”. It is a thin ribbon pasta, as long as spaghetti, however, it is only about 2-3mm wide. Traditionally, it was served in soups. It goes best with butter and truffles.
Tagliolini
Water, eggs, durum flour
1 minute
All sauces, butter and truffle
![Tagliolini Tagliolini](https://maniinpasta.de/wp-content/uploads/2017/12/Tagliolino_Mani-In-Pasta-6-e1513875813705.jpg)