Shop: 1067 Budapest, Teréz krt. 9.Open: Mo-Fr 11:00 - 18:30Phone: +36 20 567 4222
Tagliolini egg pasta are produced in a truly artisan way: pressed through bronze wires, cut using a knife and dried on wooden frames. Thanks to this delicate process, tagliolini have extraordinary texture. This pasta was originally eaten mostly in soups but, nowadays, Italians often serve it with light pasta sauces, especially seafood, vegetable and creamy sauces. It is claimed as a typical regional pasta in Piemonte.
Bring 2 litres of water to a boil and add the salt. Put in the pasta and cook for 3 to 4 minutes until “al dente” or still firm.
Melt the butter or olive oil in a separate saucepan. Drain the pasta and move it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan cheese and serve immediately.
Cooking time (al dente): 3-4 minutes