(photo: Calugi tagliolini, about 1/2 pound)
Tagliolini is another variety of tagliatelle that is long and cylindrical in shape. Tagliolini are generally thinner in shape and more delicate than tagliatelle.
Recently, I was fortunate enough to try Calugi’s dry tagliolini from Cambiano Castelfiorentino situated between Livorno and Firenze in northwestern Italy. Calugi makes their tagliolini with eggs and flour but adds truffle for a subtle flavor component. Calugi uses a special process to create their handmade pasta using special machines regulated at a very low speed to guarantee a perfectly even dough. The dough is then rolled out, cut and laid on special sheets of paper – all folded in the traditional way. The pasta is left in special drying rooms at room temperature with a gradual but continuous change of air for about two days. The pasta is then beautifully packaged – the best I’ve seen!
(photo: great packaging from Calugi)
I prepared the tagliolini with extra virgin olive oil, butter, and freshly cracked black pepper. I finished the pasta with grated Parmigiano Reggiano. The pasta is very delicate and it had a light texture and flavor (the truffle component was minimal). The pasta would go well with a light tomato sauce (maybe with a few shellfish) or a cream sauce.
(photo: simple prep with butter, olive oil, black pepper, and grated parmigiano reggiano – note the pasta needs lots of condiment or it will stick)
The pasta can be ordered via the wonderful site lovefromitalia.com ; run by Raleigh McDonald Hussung (who started her company after her many visits to Italy and the multitude of requests to bring back Italian specialty items)! Tagliolini qualifies as pasta shape 142A for the Scordo Pasta Challenge!
(photo: look at specks of truffle in the pasta!)
