Nutrition
≈ 550 kcalper portion of about 150 g
- Protein15%
- Fat20%
- Carbohydrates64%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thin, narrow ribbons of egg pasta, similar to fettuccine but smaller in diameter.
- Cuisine
- Italian
Typical ingredients
- egg
- flour
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Tagliolini (Italian: [taʎʎoˈliːni]) is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3⁄32–1⁄8 in) wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy.
Excerpt from the Wikipedia article “Tagliolini” · version used · CC BY-SA 4.0
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TAGLIOLINI: where else to eat it Back to the menu of Mastro Pastaio