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Tagliolini are a family of long, nested pasta made from thick rustic pasta sheets. The origin of this pasta is disputed between Genoa, Naples and the Ciociaria area (central Italy). It dates back to the 17th century, as evidenced by the "Bando contra Vermicellari" (Announcement to the Vermicellari area) issued in October 1602, which ordered the latter to strictly adhere to price caps on certain types of pasta, including "Tagliolini bianchi". Severe fines were imposed on anyone who did not obey this order. A closer look at the recent history of rural traditions in Abruzzo reveals that tagliolini were served to nursing mothers in chicken or pigeon broth, as they were light but very nutritious. The size of tagliolini makes them ideal for vegetable or meat broths. Their natural versatility makes them particularly tasty in pasta dishes with light sauces of tomatoes, butter or soft cheeses. In Naples, they are the main ingredient in traditional macaroni pies and oven-baked pasta dishes. Supplied in 500g packaging. Cooking time: 3 mins.