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tagliolini al huevo matassina 250 gr/paq De Cecco

The Tagliolini No. 106 are part of the family of the long pasta hank-shaped obtained from a sheet of pasta, rustic and thin form. The origin of this format is disputed between Genoa, Naples area and the Ciociaria.

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tagliolini al huevo matassina 250 gr/paq De Cecco

tagliolini al huevo matassina 250 gr/paq De Cecco

The Tagliolini No. 106 are part of the family of the long pasta hank-shaped obtained from a sheet of pasta, rustic and thin form. The origin of this format is disputed between Genoa, Naples area and the Ciociaria.

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It is a format whose broadcasting already in the 17TH century is attested by the enactment, in October 1602, of one side against the Vermicellari that ordered them exactly respect the political price established for some types of pasta, among which were the "White Tagliolini". Strong sanctions who do not comply with this Ordinance were imposed. Also Girolamo Aleandri in "Defense of the Adon" (Venice 1630) cites the Tagliolini in a description of the daily life of the Court: "playing some Knights sbaraglino in the House of the Marquis Pepoli, one of them said to the other joking that he was drunk from" "tagliatelle, i.e. that soup pasta sheet strips, which are called lasagnette, in many areas of Lombardy and in Rome (if I remember well) tagliolini". Considering recent history, in the peasant tradition of Abruzzo, the tagliolini served in a broth of chicken or pigeon to postpartum women because they were light and energetics. The Tagliolini, due to their size, are excellent in soups with different types of meat and vegetables. His natural versatility makes them tasty also in the pasta recipes without liquid condiments, with light sauces made with tomato, butter and soft cheeses. In the area of Naples there is the raw material for the traditional cakes baked or timbales of pasta.