Tagliolini Proteine
These exceptionally thin dry pasta from the famous Harry's Bar of Venice, Italy, are the best substitute to home-made pastas. They contain more eggs (25%) than most other pasta allowing David Rosengarten to name them best pasta and we could not agree more. They cook fast, retain their shape, and their light texture make them the best ones we tasted. Every 8.82 ounces of Tagliolini, Tagliarelle, Tagliardi, Pappardelle uses at least 1 gallon of salted water. When done
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