HoReCa

Tagliolini is a family of long, rolled, nested pasta made from thick, rustic sheets of pasta. The origin of this paste is disputed between Genoa, Naples and the Ciociaria region (central Italy). It dates back to the 17th century, as evidenced by the "Bando contra Vermicellari" (Announcement to the District of Vermicellari), issued in October 1602, which ordered the latter to strictly adhere to price limits for certain types of pasta, including "Tagliolini bianchi". Severe fines were imposed on anyone who disobeyed this order. A closer look at the recent history of rural traditions in Abruzzo reveals that tagliolini was served to nursing mothers in chicken or pigeon broth, as it was light yet highly nutritious. The size of tagliolini makes them ideal for vegetable or meat broths. Their natural versatility makes them especially delicious in pasta dishes with light sauces of tomato, butter or soft cheeses. In Naples they are the main ingredient in traditional pasta pies and oven-baked pasta dishes. Supplied in 500g packs. Cooking time: 3 min.