Granarolo’s bronze die Tagliatelline is extruded through bronze dies to create a rough, porous surface which, when cooked, makes sauces cling to the pasta for a fuller flavour.
A classic Italian pasta, tagliolini is also known as tagliarini. These noodles are a variety of tagliatelle pasta, the classic noodle from the Emilia-Romagna region of Italy.
Smooth, semi-thin sauces work best with tagliolini noodles, and white truffle sauce is the pasta’s most famous accompaniment. Rich, fragrant sauces, such as carbonara or ricotta-based sauce, also work well with this pasta. Fresh vegetables and mushrooms can be added to dishes for complete meals.
The black is natural squid ink that is added in a special process to traditional bowtie shaped pastas.
Excellent served with seafood.